Perhaps most visible has been MicVac of Sweden, though Creative New Food, whose process engineering partner is International Packaging Systems (part of Germany’s Schubert Group), has also had some successes. The drivers behind this technology include better product quality, color, taste, texture, and nutrient value for refrigerated packaged foods. Why are these things gained through microwave pasteurization? Because the food is minimally exposed to elevated temperatures and dwell times compared to what it experiences in more conventional processes such as retorting.
Now we’re hearing about a more ambitious approach to extending the shelf life of packaged foods that also involves the use of microwave energy: MATS, or Microwave-Assisted Thermal Sterilization. But in this case no refrigeration is required. The idea is for the packaged food that emerges to be shelf stable for up to three years.
