New Innovation, Technology Trends, and

Market Acceptance

in the High Value Tuna Category

Tasteless Smoke “TS” and

Carbon Monoxide “CO”

Review

Money Makers in the High Value Tuna Category

● TS & CO product groups continue to have the most significant

financial growth impact, in the high value tuna category

● Key factors in the growth of TS and CO products:

● Food safety, handling tuna in the frozen form, avoids health hazards.

● New processing technologies are producing higher quality products.

● Market acceptance, high quality, safe products, promoting deeper market

penetration.

New Development and Trends

Trend Towards Tasteless Smoke Market Expansion

● TS has a larger worldwide market acceptance; Canada, Australia, and

New Zealand accept Tasteless Smoke, but do not allow Carbon

Monoxide

● The US Patent for Tasteless Smoke expired in 2016, TS is now

“Royalty Free”

● Tasteless Smoke is clasified by the US FDA as GRAS, CO is not

● TS is a superior label, as consumers associate CO as

posionious gas

Advancements in Application Technologies

for CO and TS Production

● Developments in high output, automated gas injection machinery,

both conveyor and bucket styles

● Improvements in high tech needles, that control gas flow rate, to

prevent meat cracking, while providing complete coloration, without

needle clogging

Vietnam made (MenT Brand): Philippine made: (HIS brand)

Pneumatic Injection Machine Hydraulic Injection Machine

384 Needle Manifold

Huber Tip – Hole on the Side Gas Flow Calibrated Needles

Anti Clogging (orifice next to human hair)

Human hair

Micro orifice Non-coring tip

Coring tip

Micro orifice Standard needle

Products made without Gas Flow Regulated Needles (Massive Cracking)

TS & CO Products Made With Gas Flow Control Needles (No Cracks)

Loin freezing trays are being used to maintain the natural “V” shape

of the loin, so the defrosted product looks more fresh cut from the fish.

Other New Innovations and

Technology Trends

High Pressure Oxygen Treatment

● Dramatic color enhancement

● Extended color shelf-life up to five days

● Facilitates shipping of tuna fillets, with dramatic cost savings in air

freight and labor

● Accepted by regulatory authorities in all primary markets; including

US, Europe, and Japan

● Limited to fresh fish, not color stable after freezing

High Pressure Oxygen Treatment is Effective on Yellowfin an Bigeye

Yellowfin Bigeye

Untreated Lip Stick Untreated Lip Stick CO

24 Hours After Treatment 96 Hours After Treatment

1 Day

Untreated Lip Stick CO Lip Stick CO

4 Days Untreated

Fresh Tuna Loins Boxes

Fresh Tuna Preparations

75% 25%

Antioxidants ● Application of extracts and vitiman compounds (rosemary, cellery,

Ascorbic acid, α-tocopherol (vitamin E), and selenium concentrates

● Applied by injecting liquid solution into the flesh, color stable when

when frozen

● Has not obtained market acceptance, competitive with TS or CO

● Inconsistant coloration and water in the meat

● Adulteration

SUMMARY

● Tasteless Smoke and Carbon Monoxide treatments lead the industry, in generating

high value products in the high value tuna category.

● There is a tread towards TS is gaining market share over CO, due to new market

countries, GRAS approval, superior label, and now royalty free in the US market.

● New innovations in TS and CO treatment technology, including automated gas

injection machines and gas flow calibrated needles, are resulting in higher quality

finished products, and corresponding higher market prices.

● New technologies, including high pressure oxygen treatment, antioxidants, and tuna

loin shipping cartons are adding value in both the fresh and frozen tuna category.