ARCHIVED - Cakes, pies and pastries sliced with... ultrasound!

Matiss Inc.

February 05, 2007 — Saguenay, Quebec

They have built a dynamic company and developed leading edge technology for the high speed slicing of food products. Visionary and aware of their potential, the Martel brothers of Saint-Georges de Beauce have set their sights on the North American market.

Pierre and Jacques Martel always knew that one day they would become businessmen. In 1995, after their studies and several years with the family business, the two brothers founded a company entirely devoted to industrial automation - Matiss Inc.

Over the years, they refined their technique and offered their design, manufacturing and integration services for automated equipment in a variety of areas: lumber, furniture, textiles and agro-food. Always on the lookout for new ideas, the brothers became curious about ultrasound technology. They wondered if these high frequency vibrations - applied to the techniques of food cutting - would allow for faster and more precise slices, while avoiding the problem of food sticking to the blade. A new adventure began.  

Prototypes were created but they didn't work. "We looked everywhere, but we couldn't find the technological information we needed. We knew that our competitors wouldn't help us, and neither would our suppliers, so we had to do the development ourselves," explained Pierre Martel.

The brothers approached Pierre Morissette, Industrial Technology Advisor with the National Research Council Canada's Industrial Research Assistance Program (NRC-IRAP), who suggested a search on information and patents. The results were very encouraging: the need existed for the technology which Matiss Inc. wanted to develop and there was strong international market potential. NRC recognized that the Martel brothers' idea was indeed innovative and that it presented a very exciting technical challenge. But they were a long way from success.

Mr. Morissette put them in contact with l'Université de Sherbrooke and l'Université Laval in order to optimize the process and to solve various problems, particularly premature wear on the blade and incorrect frequency calibration. Visits to France and England, arranged and supported in part by NRC-IRAP, provided an opportunity for engineers at Matiss Inc. to meet with ultrasound specialists who could provide them with the latest information and allow them to push the limits of this technology even further.  

As new results came to light, the Martel brothers began to developed equipment that was even more versatile and efficient. With food no longer sticking to the blades, it became possible to cut even sticky and delicate products without having to stop to clean the blades, which increased production capacity. From 2002 to 2005, the project allowed Matiss Inc. to gain knowledge, skills and some very valuable tools: a structured working procedure, invaluable scientific and business contacts, and information on patents and intellectual property.

With its 100 employees, and sales for the Ultrasound Cutting Division going from $1.5M last year to $5M this year, Matiss Inc. has become a world leader in food cutting. NRC-IRAP contributed to this remarkable performance. "With the help of NRC-IRAP, we were really able to push the limits of the technology," said Pierre Martel. "It's a great program that asks the right questions and provides financial support as well!"

Proud of their success and the resulting credibility, Pierre and Jacques Martel don't intend to stop here. They are determined to keep the technological lead they have achieved and even more effectively meet the needs of their numerous international customers: Sara Lee, Rich's, Nestlé and even Schawn's, the largest food manufacturer in the United States! Let's just say that the brothers from La Beauce will continue to surprise us.