New technology helps dried seafood rehydrate like fresh
Sasaki’s Smart Freeze-Drying Technology Enables Dried Shrimp to Rehydrate Like Fresh, Lasting Over 12 Months at Room Temperature, Drawing Attention at VietShrimp 2025
Amid a wide range of aquaculture and seafood processing technologies showcased at VietShrimp 2025 (held in Can Tho from March 26–28), Sasaki’s smart freeze-drying technology attracted strong interest from businesses, experts, and investors. This is one of three shrimp-drying solutions introduced by Sasaki at the event. The company hopes this technology will mark a turning point in transforming Vietnam’s shrimp industry growth model—from raw exports to deep processing, and from volume to value.
Vietnam is currently one of the world’s top three shrimp-exporting countries. However, a major weakness of the industry is the low proportion of deep-processed products. Most shrimp are still exported as frozen raw materials or simply processed products. This results in thin profit margins, fragmented value chains, and leaves farmers and businesses vulnerable to market fluctuations.
Meanwhile, global food consumption trends are rapidly shifting toward clean, convenient, additive-free products with long shelf life, traceability, and environmental sustainability. Major markets such as the U.S., Japan, and the EU are continuously tightening standards and inspections, requiring exporting countries like Vietnam to adapt in order to maintain market share.
Instead of selling tons of raw shrimp at low prices, why not transform them into high-value refined products? This question has concerned many businesses and policymakers. That is why Sasaki introduced its smart freeze-dried shrimp technology—one of the deep-processing solutions presented at VietShrimp 2025.
According to Sasaki representatives, with its cold-drying system, shrimp and other seafood retain their nutrients, color, shape, flavor, and aroma after drying. The dried products can rehydrate like fresh shrimp and be stored at room temperature for over 12 months without freezing, preservatives, or additives. To achieve this, the drying system operates in a vacuum environment at high speed and sub-zero temperatures.
Notably, the technology enables the production of whole-shrimp snacks and naturally crispy shrimp heads without using oil, meeting the growing demand for healthy, low-fat, nutrient-rich foods. These products target the premium snack segment, where consumers increasingly value quality, convenience, and health benefits. “This technology opens doors for businesses not only in the domestic market but also in demanding markets such as Japan, the EU, and the U.S., while optimizing logistics costs,” a Sasaki representative stated.
Using intelligent control technology, Sasaki’s cold-drying system automatically adjusts temperature, humidity, and drying time according to each type of raw material. Remote data monitoring helps save energy, reduce labor costs, and ensure consistent product quality. This solution is well suited for Vietnamese enterprises, cooperatives, and processing factories pursuing digital transformation and green production.
Sasaki is a brand owned by Hanel PT Company. The Sasaki factory has been recognized among the “Top 10 ESG Vietnam” and awarded the title of “Pioneering Enterprise in Innovative and Sustainable Green Technology.”
Unlike traditional equipment suppliers, Sasaki does not simply sell machines—it provides comprehensive solutions. From product development consulting tailored to market segments, production line design, and technology transfer to operational support and technical staff training, Sasaki aims to help Vietnamese businesses master technology, products, and markets.
At VietShrimp 2025, products processed using Sasaki’s technology were highly praised for their commercial potential and scalability across distribution channels, from supermarkets to export markets. Examples include instant dried shrimp soup cubes, rehydratable hotpot shrimp, and oil-free shrimp snacks.
According to experts, Sasaki’s deep-processing technology offers multiple benefits. It helps businesses optimize profits through higher productivity and cost savings. Consumers gain access to convenient, clean, safe products without preservatives. Farmers benefit from more stable market outlets and higher shrimp value. The technology also contributes to environmental sustainability by reducing food waste and saving energy. Furthermore, it enhances export value and strengthens the global reputation of Vietnamese agricultural products.
Source: VnExpress
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