I N G R E D I E N T S MASSEY INVESTIGATING INNOVATION CENTRE Massey University researchers are investigating whether establishing an innovation centre focused on a novel new food processing technology could transform New Zealand’s food industry. The Microwave Assisted Thermal Sterilisation (MATS) and Microwave Assisted Pasturerisation (MAPS) technology was originally developed by Washington State University over a 10-year period, funded by the US government and a wide range of food companies. MATS uses microwaves to speed up the heating process for packaged foods, essentially combining a continuous retort with a microwave. By reducing the cooking time, food quality can be significantly improved without compromising food safety or shelf life. It also provides an extended shelf life on heat sensitive products like fish and vegetables that previously have been adversely affected by thermal treatment. 26 NOVEMBER 2016 MAPS is similar to MATS but operates with lower temperatures and shorter heating times required for pasturerisation. In the MAPS system, packaged foods and beverages are heated simultaneously with hot water and microwave energy to a temperature of 70-90°C for two-to-10 minutes, eliminating viral and bacterial pathogens. Massey’s Riddet Innovation director Dr Abby Thompson says the technology means products look and taste fresher and retain more sensitive nutritional components, achieving safe food with an extended shelf life. “This technology enables the development of premium fresh-life foods and meals with enhanced consumer appeal with sufficient shelf life to supply both domestic and export markets with products targeting retail, food service and institutional applications. It is a real game changer,” Thompson says. The technology has primarily been developed for human ready meals, but there is also a lot of interest in premium pet foods. “Aroma, flavour and colour are all significantly fresher, and we believe there should be higher protein digestibility due to the reduction in heat exposure. Logic also suggests it should be possible to produce premium products with heat-sensitive bioactives that may otherwise not be feasible with traditional methods.” Exclusive worldwide license to the technology is held by American-based company 915 Labs, which attended a recent workshop on Massey’s Manawatu campus. It was joined by more than 50 representatives from major food companies, researchers, scientists and Government. The company manufactures and sells pilot-scale and commercial-scale MATS systems and will begin producing a MAPS-only system in 2017. Massey University is looking to establish the innovation centre for the technology at the FoodPilot in Palmerston North, supported by a dedicated team providing food technology, process engineering and regulatory expertise. Work undertaken at the centre will include development and validation projects on behalf of the international food industry, plus research collaborations with overseas research groups. FoodHQ Commercialisation Stream chair Craig Nash is working with Massey to secure the technology. “Palmerston North is the home of food and beverage innovation in New Zealand,” he says. “By securing MATS technology we will provide both New Zealand and Manawatu food companies with an edge and help grow our economy.” Food Locomotive chief executive Phil McGrath is also excited by the possible venture. “MATS is a groundbreaking technology that enables us to create true clean label products with improved nutrition, texture and flavour for our customers. 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