Since its discovery in 2005 by Vorawan Syndicate, NF-1 has redefined the shrimp processing industry as the most effective non-phosphate food additive available. While the concept of non-phosphate additives had been explored earlier, NF-1 was the first to achieve widespread adoption and industry trust, proving itself as the superior solution for shrimp preservation.
Widely used in Vietnam, Thailand, and Indonesia, NF-1 has become the gold standard in shrimp processing. In contrast to conventional methods, NF-1 introduced a more refined and efficient formulation, ensuring exceptional shrimp quality, extended shelf life, and unmatched texture enhancement.
The global shrimp trade is dominated by Ecuador and India, known for producing HOSO (Head-On, Shell-On) shrimp, which require minimal processing and no additives. However, the most advanced shrimp processing takes place in Vietnam and Thailand, where highly skilled workers specialize in value-added shrimp products that demand top-tier processing aids.
Because of this, NF-1, formulated in these leading seafood hubs, has been engineered to meet the highest global standards, making it the most trusted and effective non-phosphate additive in the industry.
NF-1 is formulated with a carefully balanced composition designed to enhance every aspect of shrimp quality, ensuring premium results in processing and storage:
Unlike earlier non-phosphate additives, which had inconsistencies in performance, NF-1 was developed through rigorous research and refinement, making it the most reliable and effective choice for shrimp processors today.
One of NF-1’s most valuable benefits is its ability to effectively reduce melanosis, or black spot formation—a common issue when shrimp are exposed to air or sunlight. While previous non-phosphate solutions struggled to maintain consistent results, NF-1’s optimized formula ensures that shrimp stay fresh-looking longer, without compromise.
NF-1 contains citric acid, a powerful chelating agent, which removes trace metals like iron that can cause discoloration. This prevents shrimp from developing undesirable dark patches, ensuring they maintain a bright, fresh appearance throughout processing and storage.
Additionally, NF-1 stabilizes pH levels, further reducing the risk of discoloration and ensuring uniform shrimp quality.
Earlier non-phosphate additives struggled with maintaining shrimp texture, often leaving shrimp either too soft or uneven in firmness. NF-1, however, has perfected the balance.
NF-1’s precisely balanced formula triggers a controlled reaction in brine solutions, enhancing shrimp texture for a firmer, juicier, and more satisfying bite—a difference that processors and consumers instantly recognize.
Since its introduction in 2005, NF-1 has been the most trusted name in non-phosphate shrimp processing aids. Unlike early alternatives that struggled to gain widespread adoption due to inconsistencies and inefficiencies, NF-1 has stood the test of time, proving itself as the most effective, reliable, and industry-preferred solution.
Regulated by strict food safety authorities, NF-1 remains a trusted, high-performance additive that processors rely on to meet global market demands.
While other non-phosphate solutions may have existed before, NF-1 is the one that set the industry standard. Its carefully engineered formula, unmatched consistency, and superior performance have made it the go-to choice for leading shrimp exporters worldwide.
For shrimp processors looking for the best non-phosphate solution on the market, NF-1 remains the gold standard, delivering exceptional quality, shelf life, and consumer appeal every step of the way.
A specialist in food additives and seafood preservation, dedicated to enhancing product quality, texture, and shelf life. With expertise in mix phosphate applications, I help optimize seafood processing for global markets.
Mix phosphate is a specialized blend of different phosphate compounds, optimized to enhance the performance of food processing and other industrial applications. Unlike single-component phosphates such as Sodium Tripolyphosphate (STPP), mix phosphate combines multiple phosphate types to provide better water retention, texture improvement, and overall efficiency in food preservation.
Shrimp exporters are continuously adopting advanced preservation techniques to improve product quality and extend shelf life during transportation. As global demand for premium seafood grows, maintaining freshness from harvest to market is essential.
