Italian start-up company Next Cooking Generation (NCG) has launched a new technology that introduces the technique of induced maturation into the food sector.
The waveco unit is designed to accelerate food ripening in a natural way and redesign food preparation and cooking processes.
waveco’s induced maturation is a process which takes place at room temperature, and through the vibrations emitted by a patented ultrasound system, performs what NCG terms as “a relaxing and beneficial massage” to the food fibres, said to eliminate negative characteristics of plant and animal raw material hardness, with corresponding elimination of bacteria that causes rapid deterioration of food, therefore increasing its shelf-life.
The unit is claimed to make food softer, more voluminous and tastier, while maintaining its nutritional and organoleptic qualities. The resulting food products can be consumed either raw or ready for final cooking – with cooking said to be shortened and at lower temperatures.
Fully automatic, the machine consists of a stainless steel tank and is controlled by a digital touch screen panel with interactive icons.
NCG says the patented system respects the environment and allows a reduction of waste, through the use of food that after induced maturation can be stored directly in the refrigerator for longer and used in exact amounts for daily requirements.
The appliance was first presented during the 40th edition of HostMilano, the international trade fair dedicated to foodservice, where the machine was awarded the Innovation SmartLabel 2017.
waveco has also been awarded the European Commission’s Seal of Excellence certification, validated by research studies carried out by the Faculty of Veterinary Medicine of the University of Teramo (Italy).