Back in 1971, Bruno Goussault, the Chief Scientific Officer of the Culinary Research & Education Academy (CREA) was already working on cyroconcentration, a technology that has been used for many years to desalinate sea water.
When explaining to us what it involves, Bruno Goussault compared it to the process used to make ice wine. “If you freeze grapes and then press them, you obtain a more concentrated juice since the water, in its ice form, remains part of the grape pulp. To put it simply, we separate the pure ice from the juice we extract.”
Today, use of this technology is becoming increasingly widespread as it offers a genuine source of “added value” in the culinary world in terms of taste and flavours since it maintains all of a product’s properties.
To help chefs and catering professionals discover cyoconcentration, Sylvie Amar & Partners has developed handy special packaging for testing. Fabric bags in which you can discover and easily test a few of the many possibilities open to you using cryconcentration.
Thanks Bruno for your continued trust.