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How it works
IT’S AS EASY AS ONE, TWO, THREE!
1. Your flavoring needs are determined
Whether your project relates to product flavoring, decoration, shelf-life preservation or packaging, we will collaborate with you to determine the optimal solution according to your requirements and budget. Regardless if the goal is spicing, seasoning, marinating, curing, smoking or aging, the choice is yours for the formulas used. Whether you choose our flavors, a third party’s or your own, the process remains the same.
2. Your seasoning formula is then “cold-transfered” to sheets of food-grade packaging.
With complete precision, we then employ our patented technology to “adhere” the seasoning mixture of choice to sheets of food-contact approved film. Although specialty machinery is used to accelerate and calibrate the actual transfer, the secret behind the whole process is the special type of “edible” adhesive used.
This unique, cold-dissolvable, adhesive matrix can be used to apply anywhere from 50mg to 450mg of seasoning per square inch of film and produces square or rectangle sheets up to 16” wide with unlimited length – even roll stock.
Whether you choose to license our technology, machinery & support services to automate your high-volume production lines or prefer to have Transform Pack™ prepare transfer sheets on your behalf, we are capable of tailoring our production to suit your specifications, quantity & delivery needs.
3. The transfer sheets are then used for packaging or applying seasoning.
Once the transfer sheets are prepared, they can immediately be used for flavor transferring or packaging, including the production of retail “ready-to-use” spice wraps or “boil-in-the-bag” systems.
For basic uses like meat, poultry and seafood seasoning, simply apply the sheet to one or both sides of the protein and wait. Within an hour, the attached flavoring will transfer to the product, penetrating up to a millimeter deep with no effort or waste. This assures that the flavor will stay with the meat during the thawing and cooking processes and minimize seasoning usage. Even better, the product can even be stored and shipped with the transfer sheets in place. When the product is ready to be cooked, the sheet is removed and preparation can take place as usual.
For marinating purposes, a period of approximately 12 hours is recommended to ensure quality. In the case of tenderizing or aging, we recommend that a test project be undertaken to determine the appropriate marinating time and steps.
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