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What is CAS freezing technology ?

Cells Alive System (CAS), a new technology that supports the application of regenerative medicine research of the 21st century, now overturns traditional conceptions of flash freezing and used for the preservation of food so that cells in tissues can stay alive.

Flash freezing used to be done at the possible expanse of damaging the freshness, flavor, or color of food ingredients. However, with CAS in combined with freezing facilities, freshness, flavor, color and mouthfeel of the food ingredients can now be fully preserved. And when the ingredients are unfrozen, their freshness and mouthfeel will be just like those that are fresh from the field or oven. CAS realizes the ultimate goal of food preservation, so that food and food ingredients, when they are served, can keep their authentic flavors and colors.

The CAS technology is a combination of medicine, physics, cosmic physics and food science. The insights of these disciplines about the survival of cells become the drive for advancement of CAS technology.

In the image, the left side shows tuna frozen using conventional rapid freezing, while the right side shows tuna frozen using CAS technology. After thawing, it is noticeable that the tuna on the left exhibits significant blood exudation (strictly speaking, it is myoglobin, not blood).

CAS (Cell Alive System) is an exclusive technology introduced from Japan. With CAS, ingredients that have been frozen can retain their original color, aroma, and flavor, as if they were sealed in a time capsule. After thawing, the ingredients maintain their original characteristics.

The core technology of CAS utilizes electromagnetic waves to induce oscillation in the water molecules inside food cells. This allows the water molecules to remain in a supercooled state below zero degrees Celsius without freezing. When the water temperature reaches the desired level, the food is rapidly frozen, inhibiting the formation of large ice crystals. As a result, the integrity of the cells is protected, ensuring the freshness of the ingredients.


Issues with conventional rapid freezing technology.

The impact of conventional rapid freezing technology on food quality can be illustrated in the following diagram:

  1. The temperature range between -1 to -5 degrees Celsius is the zone where the largest ice crystal formation occurs. Even with rapid freezing, water will still freeze within this temperature range.

  2. The ice crystals formed during freezing expand in volume, leading to the disruption of cell membranes.

  3. Due to the rupture of cell membranes, the water content, nutrients, and flavor components within the cells also leak out upon thawing, resulting in a reduction in the weight of the food ingredients.


CAS freezing technology

CAS utilizes the physical property of "supercooled water," which remains unfrozen below zero degrees Celsius, to prevent the food ingredients from undergoing maximum ice crystal formation and freezing. It is a new generation freezing technology.

The freezing process of CAS is depicted in the following diagram:

  1. As the temperature decreases, an electromagnetic field (CAS) is applied simultaneously to inhibit the freezing of water molecules below zero degrees Celsius.

  2. Different types of ingredients have their respective optimal temperatures. When the temperature reaches the ideal level, a slight tap causes the ingredients to freeze instantly while preserving the integrity of their cells.

  3. After thawing, the cell membranes remain intact, preserving the moisture, flavor components, and nutrients of the ingredients. The weight is similar to the pre-freezing state.


CAS technology has a wide range of applications.


Recreating the fresh color of shrimp.


Cuttlefish still retains its excellent elasticity.


Maintains a tender and plump texture with a delightful oceanic aroma.


Retains the unique freshness and flavor of shellfish ingredients.


The fish maintains a firm and springy texture, reminiscent of freshly caught fish.

Sweet fish

The fish roe found inside certain female fish still provides a satisfying burst-in-the-mouth sensation when consumed.

Mahi fillet

Preserves the elasticity and freshness of wild-caught fish.


Similarly maintains the fresh and sweet taste of the sea.

Milkfish intestines

After CAS fresh freezing, the internal organs remain fresh despite their susceptibility to spoilage.


Advantages of CAS frozen ingredients.

Convenient, hassle-free, and incredibly fresh!

Fresh ingredients readily available.

CAS acts as a time capsule for ingredients, allowing you to purchase and store them in the refrigerator in advance. This enables you to enjoy fresh and delicious flavors, akin to freshly caught, even during non-seasonal periods!

Convenient, ready to use upon opening.

Ingredients are already washed, pre-cut, and free from bones and thorns, making them ready to use after thawing. Convenient and time-saving!