We are pleased to announce that the Alfred Wegener Institute, Helmholtz Centre for Polar and Marine Research, has now been granted the first international patents for our innovative CAV2 processes, which enable the production of premium caviar without killing the valuable sturgeon.

The patented technology is applicable to all fish and crustacean species.

Patents have already been granted in Europe (EP), China (CN), and several Asian countries and regions, including Japan (JP), Armenia (AM), Azerbaijan (AZ), Belarus (BY), Kazakhstan (KZ), Russia (RU), Tajikistan (TJ), Turkmenistan (TM), Republic of Korea (KR), Singapore (SG), Vietnam (VN), and Georgia (GE).

Additional patents are already granted in Canada (CA) and the United States (US) are expected to follow soon.

This means that we have already secured strong international protection for our licensees in many key markets, with further jurisdictions to be added.

First Licensees

Our first licensees have begun implementing the new CAV2 processes in Sweden, and more recently in Iceland and the United States. Early results show that egg size increases with the age of the sturgeon, which remains alive and healthy after harvest. Depending on the species, the amount of caviar produced can reach up to 15% of the fish’s live weight with multiple harvests.

In Germany, we are successfully producing caviar with the new method together with local aquaculture partners. The resulting premium caviar is already appreciated by a discerning national and international clientele.

Caviar producers interested in adopting our new method are invited to contact:

• Prof. Dr. Angela Köhler – koehler@akazieconsult.com

The Paradigm Shift in Caviar Logistics

Because our premium caviar can be deep-frozen for up to 24 months without any loss of quality, it enables a completely new approach to caviar logistics. Storage and distribution can now follow modern food-industry standards, whether through wholesalers, supermarkets, or the catering sector.

Private households can store the caviar conveniently in the freezer and defrost it in a standard refrigerator a few hours before serving. This makes our premium caviar suitable for any occasion — from romantic dinners and fine-dining events to cruise-ship buffets, airline service, or après-ski enjoyment.

We invite you to experience our new premium Classy Caviar.
For further information, please contact us at: mail@classycaviar.live

Caviar Processing

Our sustainable premium caviar is produced using our patented processes, which apply natural signalling substances to treat only live, mature, and stripped eggs from female sturgeon and other fish species. By preserving the life of these valuable fish, the method ensures long-term sustainability and secures the economic foundation of our licensees.

Importantly, our patented processes stimulate the eggs’ own metabolism to form a fine, elastic outer layer naturally. As a result, all valuable components — especially the high-quality oils responsible for flavour and texture — remain fully preserved inside the egg.

Product Quality

The texture and “pearl-like pop” of the eggs can be tailored according to species, egg size, and customer preferences. Because the mature eggs are 100% pure, released by the fish in their natural state, our premium caviar is preserved exclusively with Malossol salting (up to 3.8%).

This provides a long shelf life of:

• up to 9 months at –4 °C, and

• up to 2 years at –18 to –20 °C.

No preservatives such as borax (E285) or additional treatments like pasteurization are needed.

Entrance to Markets

Premium caviar produced by one of our licensees using the new CAV2 processes was served as a starter to 1,300 guests at the Nobel Prize Banquet in Stockholm in December 2023. This marked the first time that sturgeon caviar was presented on a large scale at such a prestigious fine-dining event.

Most Michelin-star chefs know that traditionally harvested caviar — obtained by slaughter — often contains blood vessels and tissue remnants that degrade quickly on ice, limiting its use at large events or buffets. Our caviar overcomes these limitations entirely.

In recognition of the honour that our AROS (Sweden) caviar was chosen for the Nobel Prize Banquet, we named it CLASSY CAVIAR – representing Noble – High Class – Modern.