by Zasha Whiteway-Wilkinson, International
Aquafeed, in collaboration with Anyong Biotechnology
Anyong Biotechnology, which was invested in by Topco Scientific in response to food safety crises, aims to build a comprehensive food safety system incorporating production and sales
It spent NTD600 million (US$19.88 million) to ensure that the system abides by
the high standards of the technology industry. Production lines in Anyong’s
world-class seafood processing plants in Mituo, Kaohsiung, are certified by
ISO22000 and HACCP as high quality.
Each batch of products is strictly examined by the Anyong Fresh food safety centre, imposing stringent management from farm to table. In order to duly preserve the freshness and rich flavours of Taiwanese products, Anyong Biotechnology introduced CAS, Cells Alive System, from Japan.
Fully preserving nutrition and freshness
The technology, awarded as one of the three major innovations in Japan in 2008, can fully preserve the nutrition and freshness of ingredients and has no parallel in market. Giant groupers supplied by Anyong, won the Excellent Aquatic Award presented by the Fisheries Agency for two consecutive years based on its outstanding quality.
The New Mituo Plant is expected to be completed by Q1 2018. This plant will provide a more meticulous production environment, advanced production facilities, professionally trained staff, aquatic food processing technology of the highest standard to customers at home and abroad.
The three-story new plant, built by Anyong Biotechnology, covers an area of 1000 ping (3306 square meters) with floor areas totalling 1800 ping (5950 square meters). It will have monthly capacity of over 100 tons in both scaled, gilled and gutted whole fish and sliced frozen products, contributing to the stability and prosperity of the fishing industry in Southern Taiwan.
By contracting with quality farmers, the company can impose quality control throughout the production line, including hatching, feeding and breeding, to reassure the consumers of product quality. In addition to complying with ISO22000 and HACCP standards, the New Mituo Plant also introduces frozen food processing technology that incorporates the specification of a clean room.
The process is maintained in a constant temperature and controlled by micro-computers, and exclusively applies the CAS from Japan. Compared with ordinary flash freezing technology, the New Mituo Plant’s process can guarantee 100 percent preservation of freshness and nutrition, so that food materials or meat can be tender, lustrous and juicy after being unfrozen. To ensure the safety of products, a food safety center is established in the plant to perform aerobic plate counts and test residues of antibiotics and other drugs.
The New Mituo Plant automates its production process completely. It applies RO filtered water to process the food materials, acidic water for cleansing and alkaline water for production processes. Water temperature in working areas is kept between 4°C and 7°C to ensure freshness and inhibit bacterial growth, and natural seawater is drawn and applied during processing.
The sterilisation process operates mainly based on an ozone system instead of chemical methods, lowering the chance of chemical elements remaining in the food materials. The acidic water kills bacteria 80 times more efficiently than ordinary sterilisation liquids, does not harm human bodies or the environment and does not remain in the food. It is safe and causes zero pollution.
Read the full article, HERE.
Anyong Biotechnology, which was invested in by Topco Scientific in response to food safety crises, aims to build a comprehensive food safety system incorporating production and sales
 |
Each batch of products is strictly examined by the Anyong Fresh food safety centre, imposing stringent management from farm to table. In order to duly preserve the freshness and rich flavours of Taiwanese products, Anyong Biotechnology introduced CAS, Cells Alive System, from Japan.
Fully preserving nutrition and freshness
The technology, awarded as one of the three major innovations in Japan in 2008, can fully preserve the nutrition and freshness of ingredients and has no parallel in market. Giant groupers supplied by Anyong, won the Excellent Aquatic Award presented by the Fisheries Agency for two consecutive years based on its outstanding quality.
The New Mituo Plant is expected to be completed by Q1 2018. This plant will provide a more meticulous production environment, advanced production facilities, professionally trained staff, aquatic food processing technology of the highest standard to customers at home and abroad.
The three-story new plant, built by Anyong Biotechnology, covers an area of 1000 ping (3306 square meters) with floor areas totalling 1800 ping (5950 square meters). It will have monthly capacity of over 100 tons in both scaled, gilled and gutted whole fish and sliced frozen products, contributing to the stability and prosperity of the fishing industry in Southern Taiwan.
By contracting with quality farmers, the company can impose quality control throughout the production line, including hatching, feeding and breeding, to reassure the consumers of product quality. In addition to complying with ISO22000 and HACCP standards, the New Mituo Plant also introduces frozen food processing technology that incorporates the specification of a clean room.
The process is maintained in a constant temperature and controlled by micro-computers, and exclusively applies the CAS from Japan. Compared with ordinary flash freezing technology, the New Mituo Plant’s process can guarantee 100 percent preservation of freshness and nutrition, so that food materials or meat can be tender, lustrous and juicy after being unfrozen. To ensure the safety of products, a food safety center is established in the plant to perform aerobic plate counts and test residues of antibiotics and other drugs.
The New Mituo Plant automates its production process completely. It applies RO filtered water to process the food materials, acidic water for cleansing and alkaline water for production processes. Water temperature in working areas is kept between 4°C and 7°C to ensure freshness and inhibit bacterial growth, and natural seawater is drawn and applied during processing.
The sterilisation process operates mainly based on an ozone system instead of chemical methods, lowering the chance of chemical elements remaining in the food materials. The acidic water kills bacteria 80 times more efficiently than ordinary sterilisation liquids, does not harm human bodies or the environment and does not remain in the food. It is safe and causes zero pollution.
Read the full article, HERE.
The Aquaculturists
This blog is maintained by The Aquaculturists staff and is supported by the
magazine International Aquafeed which is published by Perendale Publishers Ltd
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