At FFCE, we provide complete food consultancy solutions for the production of superior caviar products. Our team of expert food technologists, food scientists and industry experts assist you in the production of the best caviar, from concept to commercialization. We stand with you right from sourcing the best raw materials all the way to the production of a product that will impress even the most cerebral consumer. With our services, not only is your caviar will be produced of the finest quality but that it also gives you the taste, texture, and appearance that is quite unique.

The curing and delicate handling processes are well addressed in our Process Improvement services which assist in determining the correct consistency across the batches. We also offer Technological Support regarding the current technologies and methodologies for efficient preservation and packaging technology. Thus, one of the most crucial criteria is the further preservation of its freshness. It is considered the main measure of the success of the product. We also help our clients obtain all the standards, licenses, permits and approvals in globally. 

What is Caviar?

Caviar is a satanistic food item made from fish eggs sourced from sturgeon typically coming from the Beluga, Osetra, and the Sevruga. Sturgeon and fish eggs healthy caviar addition entails several crucial processes, such as roe stringency, salting, and proper hand and care of roe to guarantee the crispy texture and rich flavor ascribed to caviar. Fully anesthetized female sturgeon have ovaries that are stripped and placed through a sieve to remove the membrane. Having been readily released the teats are then rinsed to eliminate such incidences. Roes are now ready to become caviar by adding a precise amount of salt in order to cover the flavor and improve preservation. The fresh product is sampled and sorted out to differentiate between the qualities. Last the eggs are placed in tins lined with lacquer and those that will undergo more processing are taken while those to be sold are also taken to the packing house.

The process of installation of a plant for caviar production is a very sensitive process that needs special expertise and equipment to handle on its own. These are cold storage equipment to preserve the roe in right temperature plus precision salting equipment that produces caviar with equal and good taste. The establishment of the caviar production facility also requires observing the hygiene and regulatory measures that will make the rate product eligible to the market. Having well-established resources within the country, knowledge, and procedures a person is capable of coming up with caviar that will fit the market niche as a luxury product that is valued.

Types of Caviar

The raw material of Caviar is classified in accordance to the type of sturgeon it is produced from, the size, color and taste of the eggs, etc. The main types of caviar include:

Beluga Caviar

  • Profile: Characterized by a big, fragile shape and tender, soft texture and mouth feel. Beluga caviar is the richest and most costly variety of caviar which is produced in the world.
  • Color: Typically light to dark gray.
  • Flavor: Balmy, gently rich and faintly nutty.

Osetra Caviar

  • Profile: Large eggs of medium round shape; the texture of eggs is firm, and the taste is rich and nutty. Osetra caviar is one of the most complex and delicious caviars in the world and this makes it important.
  • Color: In color, it ranges from golden brown to dark brown color.
  • Flavor: Slightly reminded me of mashed walnuts and had a briny and seaweed-like flavor.

Sevruga Caviar

  • Profile: Delicate, smaller eggs most concentrated compared to Beluga or Osetra. Sevruga caviar is usually preferred by those who like it to taste particularly strong.
  • Color: Light to dark gray.
  • Flavor: Richer, slightly more saline, and with a higher intensity, plus a taste of the sea.

Kaluga Caviar

  • Profile: Kaluga caviar is also characterized by large eggs and a butterscotch flavor profile that will remind users of Beluga. As everyone knows, Beluga caviar is considered to be the best in the world and it is often replaced with this type of sturgeon.
  • Color: Ranges from golden to brown.
  • Flavor: Rich, creamy and somewhat like the nutty tone of the butter it is made from.

Sterlet Caviar

  • Profile: Ordinary eggs of smaller sizes, it’s taste is firm and slightly sweetish. Sterlet caviar is less often used and is considered to be one of the best kinds of caviar.
  • Color: Light to dark gray.
  • Flavor: Fine, and a little salty.

Caviar Production Process

The processes involved in coming up with caviar are very crucial in order to produce the best quality caviar. Here are the key stages:

  • Harvesting and Sourcing
  • Objective: Source fresh quality sturgeon roe from accredited suppliers, and suppliers who support sustainable production of the same.
  • Process: Sturgeon are either bred in fish farming or can be bought fresh from the sea or river. The roe is then gently pomped from the fish utilizing minimum stress or harm to the eggs.

Screening and Cleaning

  • Objective: Cleaning is the process whereby impurities contained in the roe are separated.
  • Process: First, the roe is washed in order to remove the eggs with the membrane and other impurities. It is then washed and rinsed with thoroughly to detoxify and to eliminate any undesirable materials and water.

Salting and Curing

  • Objective: Flavor the caviar and also improve the shelf life of the product.
  • Process: Eggs are then salted using the right size of high quality salt. This is process is called as ‘malossol’ (literally translated ‘little salt’ in Russian language) is essential to preserve the subtle taste of the caviar. The eggs are then conditioned under certain conditions with a view of giving the Black Bak CPP eggs their special taste and texture.

Packaging and Storage

  • Objective: Keep the caviar safe and on the other hand ensure it does not spoil.
  • Process: The cured caviar is then stored in a hermetically sealed manner like in tins or jars to minimize on oxidation. The containers are most often vacuumed sealed and require to be preserved at a relatively low temperature to enhance the shelf life.

Quality Control and Testing

  • Objective: Maintain the quality of the food product that is caviar.
  • Process: Caviar is thoroughly inspected by olfactory, gustatory, and microbial tests as well as some chemical ones. Every batch is sampled for its taste and texture, color and level of salting to conform to the desired quality.

Caviar packaging solutions

In this regard, caviar packaging is of the essence, given that it plays a how significant role in the evaporation of smell and preservation of texture. The selected material for packaging has the responsibility to afford product protection from contamination and damage as per the effects of oxidation and spoils that may are present in the product.

Tins and Jars

  • Objective: Design packaging that will be strong, tight, and highly resistant to any influence by water.
  • Materials: Caviar packaging may use metal tins and glass jars as packaging materials are more preferred than plastic containers. These materials provide excellent protection from the formation of layers of air, light or moisture that could affect the caviar’s flavor. Moreover, glass jars make product control manufacturable and enable product control through the naked eye.
  • Benefits: Tins and jars are vacuum sealed, as a result, no light gets through, this prevents the caviar from getting oxidized. They are also tamper-evident hence the integrity of the product is assured.

 

Vacuum-Sealed Packaging

  • Objective: Extend the shelf life and maintain product quality.
  • Materials: Vacuum-sealed pouches or trays made from multi-layered films provide an additional layer of protection.
  • Benefits: Vacuum sealing removes air from the packaging, reducing the risk of oxidation and spoilage. This method is particularly effective for preserving caviar’s flavor and texture.

Refrigeration and Cold Chain Management

  • Objective: Maintain optimal temperature conditions to prevent spoilage.
  • Process: Caviar must be kept at low temperatures throughout the supply chain, from production to distribution and retail. Cold chain management involves using refrigerated storage and transportation to maintain the product’s quality and safety.