Companies that process and package food continually search for two things: longer shelf life and sustained freshness. But increasing demand for sustainable bio-based or renewable packaging materials can make those things difficult to achieve.
How can a manufacturer achieve improved shelf life while maintaining quality standards as well as sustainability? The following innovative changes to food processing and packaging will pave the way.
1. Food Preservation Technology
Microwave assisted thermal sterilization (MATS) is an advanced sterilization method for ready-to-eat foods. The process was created for the U.S. Army to provide quickly prepared, nutritious and flavorful foods to troops in battle. Not only does this technology heat packaged food through microwave energy at a frequency of 915 megahertz, every package is heated from the inside out and from the edges in. The food is heated for only six to eight minutes as opposed to an hour or more with conventional ovens. After cooking, the package immediately goes into a cold-water bath to retain the food’s nutrient value, color, flavor and texture. This process delivers high-quality, shelf- stable food with no additives and no added sodium.