What we do
ZEROCO brings innovation to the entire food supply chain, from production sites to distribution, retail, and restaurants.
Intra-industry orchestration
Beginning in Japan, we orchestrate worldwide collaborations across production sites, processing industries, manufacturers, distributors, retailers, and restaurants to create community and bring about food innovation. We help foodstuffs stay fresh longer, transport goods for further distances, and reduce food loss.
1. Retain essential nutrients and original flavors
ZEROCO’s rigorous technology maintains an environment of low temperature and high humidity, and it adjusts moisture levels to suit each food, preventing the quality deterioration that occurs due to cell changes and helping to retain the food’s original nutrients and flavor.
2. Mass storage and distribution
With ZEROCO, freshly picked primary products can be refrigerated, precooled, and transported as is, eliminating the need to sort before cooling and helping cut costs. As a result, large quantities of foodstuffs can be stored and transported, while maintaining freshness.
3. Reduce energy consumption
According to our research, ZEROCO requires an approximately 88% lower maximum power capacity than typical quick-freeze freezers.
Company's story
Replacing conventional refrigeration
Fresh produce, fish, meat, and other perishables stored for long periods of time, without losing their freshness
As a result of ZEROCO's technology, which creates a stable storage environment of low temperature and high humidity and controls the moisture levels in food, perishable foods can be stored for long periods of time – while keeping fresh. Our units also allow large quantities of food to be stored, without being sorted into smaller portions first.
Precooling-enhanced freezing and thawing
Precooling function to solve drip loss and freezing degeneration
If followed by freezing, ZEROCO’s precooling function improves the quality of frozen food and helps curb the drip loss, freeze denaturation, and quality deterioration phenomena that occur during freezing. Our technology enables foodstuffs that were previously thought to be impossible to freeze to be seamlessly stored and frozen. In addition, when used for thawing, our units suppress the drip loss that forms through pressure and thaw ingredients to a state of near freshness.
As we anticipate a global population explosion by 2050, we aim to create a healthier, more sustainable, and more “delicious” future for all people. In this upcoming era, our goal is to support a social system that fits the evolving relationship between humans and their food resources. We’re also re-developing the foundation of Japan's food industry, so that it can thrive despite the nation's declining birthrate and aging population.
General Information
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