As a pioneering food tech company, Micvac contributes to a more sustainable society through their innovative system for healthy and environmentally conscious meals. The company has developed a chilled ready meal system that utilizes in-pack cooking and pasteurization in one continuous process. Key to this process are the Micvac microwave tunnel as well as Micvac’s patented packaging components: the Micvac valve, tray and specially designed film.
Micvac has just received the SACCNY-Deloitte Green Award for their system for the production of fresh, chilled ready meals: Micvac has created a great contribution to decreasing the amount of synthetic preservatives being used in ready meals, as well as prolonging their shelf life, leading to a healthier and more sustainable environment.
In the fresh convenience meal segment the Micvac system enables shelf life of up to sixty days without preservatives, compared to the typical five-day shelf life for many other chilled ready meals. This extended shelf life reduces spoilage in stores and at home while at the same time keeping food fresh and tasty, while also adding to convenience with the signature Micvac whistling sound: when heated in the microwave the package signals when the food is ready to be enjoyed. The system maximizes energy efficiency right from the word go. Micvac offers important energy savings through a variety of features. The improved microwave tunnel only heats up when products are inside. The cooking process is highly targeted, which means that only the products passing through the 3-lane microwave tunnel are heated.
Fast in-tray microwave cooking means that cooking times are kept to a minimum, thus preserving not only energy but also the flavor, texture, natural coloring and vitamins of individual ingredients. Also, there are fewer pre-cooking steps needed.
A recent study with KIN Food Institute, Neumuenster, Germany collected data looking at the conventionally offered convenience meals, comparing the conventional autoclave process with the Micvac microwave system. The results made clear, that the Micvac process is much more sustainable –1/4 of the CO2 emission – and also cheaper – 1/3 of the operating costs per tray and the ½ the production time.
When comparing the vitamin content of the same recipe, Goulasch with potatoes and red peppers, after cooking the vitamin content of the Micvac fresh chilled ready meal was almost as twice as high as the other.
For the French chilled ready meal market, which was valued at € 484.85 million at the end of 2016 (Source: IRI) the Micvac system gives producers the opportunity to outperform their competitors with all the advantages of this modern technology (According to InnovaDatabase, the number of new chilled ready meal launches in France raised by 16.5 % between 2015 and 2018.).
Other findings show, that for French consumers the most important property of a ready meal is the convenience aspect.
All in all, with this modern approach and by offering meals that are fresh, full of flavor and healthy, Micvac fulfils the wishes and tastes of the modern consumer in these fast-moving times.
For more information please visit Micvac at CFIA in Rennes, hall 9, stand A55, or visit www.micvac.com.
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