TOLEDO – The Center for Innovative Food Technology (CIFT) is exploring new markets for produce through a
state-of-the-art freezer. Regional buyers have expressed their purchasing desires associated with local
produce throughout the year. Freezing product is one method in which to address the seasonal limitations
of Ohio while including local into menus. Food service managers at various institutions and schools are
able to participate in the local food system more actively.
Located at the CIFT-managed Northwest Ohio Cooperative Kitchen (NOCK), this unit, along with the
development of a blanching/freezing process, was added to allow for testing of the process variations
associated with different crops.
The NOCK has helped launch a wide variety of entrepreneurial businesses including the Brickyard Brand
Sloppy Joe sauce featured elsewhere on this page and Willy’s Salsa with offices onsite.
As for the freezing projects, information is provided to growers to assist with crop selection, as well
as potential buyers searching for locally-produced product in the off season. There are not many
existing locations that have both blanching and cryogenic freezing capabilities at the same facility.
Crops such as strawberries, green beans, peas and raspberries have already been processed through the
freezer.
Project highlights:
• The cryogenic freezer uses liquid nitrogen as a medium to "flash freeze" product.
• Temperature as low as 50 below zero is achieved in a very short time which enables product nutrients
(and other desired characteristics) to be captured immediately – maximizing freshness and taste.
• Large ice crystals are prevented from forming because molecules do not have time to form into the
standard snowflake.
• This service is helpful for growers 1) with excess product at end of season, 2) wishing to grow more
product for new clients, and 3) interested in expanding current crop selection.
Information at 419-535-6000, ext. 117 or [email protected].