Is there a better way to preserve seafood, beef and poultry? NanoICE believes there is and the Mill Creek startup -- one of the two recently named winners of the Zino Zillionaire Investment Forum -- just scored $500,000 in new financing for its patent-pending idea. The company says that its molecular ice fractions can chill raw material up to 20 times faster than other methods, providing substantial savings to food producers without damaging the product.

The company's technology is already installed on Atlantic fishing vessels, with the company spelling out the advantages on its Web site.

"Chilling of finfish and shellfish must begin immediately, and the cold-chain must be maintained until delivery. Flake ice and refrigerated seawater systems (RSW) do not provide the cold-chain continuity necessary for long-term storage. In many instances this requires fishermen to return to the dock, prior to filling their boat with a valuable catch. NanoICE allows catchers to remain at sea until the boat is full. NanoICE will preserve fresh fish while at sea for up to 20 days, lowering operational costs, and maximizing the value of each delivery."

The company also said that its UptakeEnergy technology can be used to safeguard beef, poultry and pork after the animals are slaughtered. And it can be used in retail displays of food.

"NanoICE represents a truly green alternative to the status quo, using up to 70 percent less energy and 90 percent less refrigerant than competitive chilling methods," the company says.

As one of the winners of the Zino investment forum, NanoICE received $50,000. The other winner was Banshee Bungee, a San Diego startup which makes a device that launches snowboarders, skateboarders and surfers over 30 miles per hour while on the slopes or in the water.