The Cuomo Method

The Cuomo Method: the food revolution presented at the Ingr’s Days Conference 2025. Can innovation and tradition coexist under the new European regulations for 2024, recently imposed following the scientific opinion of the EFSA? If there’s one sector where this challenge is most evident, it’s the food industry. Alessandro Cuomo, the inventor of the eponymous method for the transformation of meat, fish, and cured meats, effectively demonstrated this during his presentation at the Ingr’s Days Conference 2025, a key event on food quality and safety held at Mendel University in Brno. Part of the Food Symposium 5.0 section, Cuomo’s contribution highlighted how his innovative patented system represents a breakthrough for the food industry, offering a perfect balance between tradition, food safety, and sustainability.

A MAJOR EVENT FOR THE FOOD INDUSTRY

The Ingr’s Days is an annual event that brings together experts, researchers, and professionals in the field to discuss the latest innovations in raw materials and food product quality. Now in its 51st edition, the 2025 conference explored crucial topics such as nanotechnologies for antibacterial packaging, reducing contamination in fresh foods, and advanced food preservation technologies.
Among the key presentations, in addition to Dr. Cuomo’s on the Cuomo® Method, were those by Prof. Andrea Serraino (University of Bologna, Italy) on food safety, and Prof. Ivica Kos (University of Zagreb) on dioxins in meat: from environmental pollutants to human exposure. Furthermore, experts from Louisiana State University delved into topics such as the sustainable manufacturing of cellulose-based antibacterial nanocomposite films and the impact of UV-C light treatment on Listeria monocytogenes.

THE CUOMO METHOD®: TECHNOLOGY SERVING QUALITY

But what exactly is the Cuomo Method? It is a patented European system (EP2769276) that uses advanced technologies to precisely regulate key preservation parameters, including temperature, humidity, ventilation speed, and food pH management. It also integrates a UVC treatment within the ATA (Air Treatment Unit). The Cuomo Method ensures a hygienically safe environment, reducing pathogenic microbial load and naturally preserving product quality. This approach allows for the production of high-quality products, minimizing the risk of contamination and ensuring food safety in line with the new European standards set by the EFSA. One of the most revolutionary aspects of the method is its ability to enhance the sensory and nutritional characteristics of food, minimizing waste and promoting a more sustainable production cycle.

INTERNATIONAL RECOGNITION

Alessandro Cuomo’s highly anticipated presentation highlighted the growing international interest in technologies that combine innovation and tradition in the food sector. The presence of experts from Louisiana State University and other prestigious institutions underscored the importance of the global debate on food safety and quality. This was further emphasized by Petr Beneš from the Czech Ministry of Agriculture, who provided updates on cooperation with the EFSA, highlighting the significance of the new European regulations on the transformation and preservation of meat and fish.

THE FUTURE IS HERE

What was presented by Cuomo in Brno is not only an innovative method but a cultural and technological revolution. With the right balance of technology, tradition, and sustainability, the food industry has the opportunity to evolve, ensuring safer, more authentic, and higher-quality products. The Ingr’s Days Conference 2025 demonstrated that the future is already here, and the Cuomo Method is poised to play a leading role.

PARTICIPATION OF SECTOR REPRESENTATIVES

The intense conference days also saw the presence of several representatives from private companies in the food sector, eager to adopt the new technologies discussed. The Cuomo® Method reaffirms its leadership in the field of advanced food processing technologies, making a significant impact on food safety and sustainability.