Phillips Awarded Patent for Lump Crabmeat Technique

By

SeafoodSource staff

Published on
July 21, 2008

Phillips Foods announced yesterday that it was awarded a U.S. patent for its Culinary Crab crabmeat in late June. The product, launched last year, is a formulation of large lumps of crabmeat made from smaller pieces.

Culinary Crab is made using a blend of 100 percent crabmeat, including lump and flake body meat, to give customers consistently sized and shaped pieces similar to jumbo lump crabmeat.

The Baltimore company researched the technology in its crab processing plants in Asia for several years. The product, which targets the foodservice industry, is pasteurized and has an 18-month shelf life.

Phillips will produce this product, made to order, for large-volume accounts only. The patent will have exclusivity until September 2026.

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