Evertron uses proprietary Water Optimizing Wave (W.O.W.) frequencies to alter water molecule behavior, enhancing food preservation and extending shelf life without chemical additives. Their technology aims to reduce food waste and improve efficiency in food asset management, with potential applications in other industries.
Funding
Funding not disclosed
Founders
Product
Problem
The global food supply chain faces significant challenges with spoilage and quality degradation during storage and transportation, leading to substantial waste and economic loss. Traditional preservation methods often rely on chemical additives or energy-intensive processes that can impact nutritional value and environmental sustainability.
Solution
Evertron offers a proprietary water molecule optimization technology, utilizing Water Optimizing Wave (W.O.W.) frequencies to alter water's physical properties. This technology is applied to enhance food preservation, improve cooking processes, and potentially address broader industrial applications. By controlling water molecule behavior, Evertron aims to extend shelf life, reduce food waste, and improve the efficiency of various food asset management systems. The company also explores applications in femtech, leveraging its core technology for innovative solutions.
Target Audience
The primary target audience includes businesses in the food industry, such as food producers, distributors, retailers, and restaurants, seeking advanced preservation and processing solutions. Additionally, the company targets sectors interested in innovative femtech applications and potentially medical or industrial clients.
Features
- Proprietary Water Optimizing Wave (W.O.W.) frequency technology for water molecule control.
- Application in food asset management to maintain freshness and extend shelf life without chemical additives.
- Development of products like "Freshtron" for food preservation and "W.O.W. Freezer" for rapid, drip-less freezing.
- W.O.W. Freezer utilizes alcohol freezing at -45°C to -55°C combined with wave technology to minimize ice crystal damage and preserve food integrity.
- Patented technologies (e.g., Patent 6236656, 6642928, 7041328) related to water molecule minimization and alignment, supported by joint research with national institutes.
- Potential applications in medical fields for cell and organ preservation, and in improving circulation by reducing fluid viscosity.
- Technology focuses on physical manipulation of water molecules, aiming for a paradigm shift in food processing, logistics, and storage.