| Food Applications |
Ferris Holding, Inc. is the developer of a process that treats various foods in their
original container, without opening the container. The process is a noninvasive
method of enhancing flavor. While other important side benefits have been noted,
Ferris has decided to focus on the improvement in the flavor, which has been
almost universally recognized and agreed upon by over 100 tasters in blind tastings.
There are many differing scientific opinions as to how the process works and what it
does but the improvement in taste is obvious and recognized as a significant
improvement in over 90% of the tasters in double blind tastings.
original container, without opening the container. The process is a noninvasive
method of enhancing flavor. While other important side benefits have been noted,
Ferris has decided to focus on the improvement in the flavor, which has been
almost universally recognized and agreed upon by over 100 tasters in blind tastings.
There are many differing scientific opinions as to how the process works and what it
does but the improvement in taste is obvious and recognized as a significant
improvement in over 90% of the tasters in double blind tastings.
People tasting the treated and untreated products in blind tastings consistently find
the treated product more flavorful. The process raises the pH (decreasing acidity) of
the treated product, which can account for some taste change. However, the
excellent results with water, balsamic vinegar, pickled mushrooms, cucumbers,
carrots, celery and other foods demonstrates that something more than just raising
the pH is going on.
Treatment of milk has resulted in milk that not only tastes better but has a creamier
texture in the mouth. Treatment of not quite ripe blueberries and strawberries has
shown to significantly improve the flavor and ripe taste of the product. Even strong
flavored prepared foods such as Kim Chee have proven to taste better after
treatment. The possibilities for the food Agronifier™ are enormous.
the treated product more flavorful. The process raises the pH (decreasing acidity) of
the treated product, which can account for some taste change. However, the
excellent results with water, balsamic vinegar, pickled mushrooms, cucumbers,
carrots, celery and other foods demonstrates that something more than just raising
the pH is going on.
Treatment of milk has resulted in milk that not only tastes better but has a creamier
texture in the mouth. Treatment of not quite ripe blueberries and strawberries has
shown to significantly improve the flavor and ripe taste of the product. Even strong
flavored prepared foods such as Kim Chee have proven to taste better after
treatment. The possibilities for the food Agronifier™ are enormous.
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| Copyright © 2011 Ferris Holding, Inc. All rights reserved. |