Introduction to Micvac June 2013
Micvac Founded year 2000 by Dr Joel Haamer, Chalmers University, Gothenburg 2000-2004 Patent, Product & Process development 2005 First two customers Today 10 Micvac customers 12 commercial lines and 4 pilot production plants in operation Cooperation partner for Japan and South Korea with Dai Nippon Printing Cooperation partner for North and South Americas with Curwood / Bemis Agents in UK/IE, Spain/Portugal, Poland, Italy, Turkey, South Africa, Baltics/Russia Micvac ambassadors worldwide
Chilled ready meals A complete ready meal Fish, meat, chicken Rice, potatoes, vegetables Sauce Distributed chilled Size for one person up to family Pasteurised product Reheated, consumed warm
A growing category Chilled ready meals per country %, annual growth in volume, 2007-12
New product launches Key words Convenience Microwavable 28% Natural No additives / no presevative 15% Healthy eating
Patented solutions Process (worldwide) Valves (worldwide) Microwave cooking of food in package with re-closable valve Valves (worldwide) Designed to open and close at specific pressure and temperature FlexTray (worldwide) Container with controlled deformation
One small valve, one big innovation
One innovative solution
A fresh way to cook ready meals Fill Seal Heat Cool
One continous process Sealing Heating Cooling Filling
…with a consumer experience Cook Listen Eat
Micvac value chain benefits Continuous and cost efficient production Unique yet market proven A longer shelf life yet no preservatives Less store-waste due to longer shelf life Easy to transport, easy to display packaging Potential for increased range availability Fresh and convenient Fast and healthy Tasty and easy
Technology benefits June, 2013
The unique combination Quality Micvac Safety Shelf life
Technology benefits Oxygen removal Minimise oxidization processes – longer shelf life Less need of preservatives – more natural/clean label Short cooking time Better texture, keep vitamins & colours In-pack cooking Less pre-cooking steps – gain high quality & product yield No risk of recontamination – safe product Continuous Gain high quality & production flow
Why removal of oxygen? E C Vitamin concentration C E Oxidization Avoid break down of vitamins and other components Vitamins are antioxidants Antioxidants protect other components Antioxidants are good for your health Inhibit bacterial growth Break down by heat and light Short cooking time keeps vitamins Protection from light keeps vitamins
The evidence – Vitamins stay over time Analysis of Vitamin C in potatoes (mg/100g) Products stored at +8°C (46°F)
Colour remain Week 0 Week 4 Week 8
Concept development & equipment June 2013
Our customers have a wide recipe range Type Total 2011 Total 2012 Trend Traditional 27 31 -7% Italian (pasta) 23 35 +3% Asian 4 12 +7% Indian 8 9 -2% Mexican 2 +1% Side dish 3 67 74
Recipe development with Micvac lab kit Budget price € 2000 Delivery time 2-3 weeks Microwave oven Panasonic Inverter Traysealer (hand) with tool for Flextray ~1000 MicVac Flextrays ~1000 Valves pre-applied on film
Recipe development with Micvac lab kit Find out recipe and process parameters Recipe composition Inlet temperatures Temperature in coldest spot, 98C, to get full pasteurisation Weight loss Find process time
PU equivalents Tref = 90C z =10 (constant) 90C, 10 min 98C, 2 min
Pasteurisation
Clostridum botulinum Proteolytic (A, B or F) All spores are NOT killed in the heating process (D121=0,1-0,25 min) Growth above 10°C Non-proteolytic (B, E or F) All spores are killed in the heating process (D80=0,6-3,3 min) Growth above 3,3°C Generally inhibited at pH 5,0-5,2 Conclusions: A temperature below 10°C must be maintained during storage to avoid growth of Clostridium botulinum.
Recipe development with Micvac lab kit Find out recipe and process parameters Recipe composition Inlet temperatures Temperature in coldest spot, 98C, to get full pasteurisation Weight loss Find process time Base to decide size of tunnel 2. Storage tests Sensorical approval 3. Internal tests e.g. reference group
Micvac rental equipment Microwave tunnel 3.0 pilot, 12kW 1-3 months, €4,500/month 4-6 months, €3,750/month
Micvac microwave tunnel 3.0 Features Product quality improvements Microwaves from below – Decreased edge heating maximized bottom heating Decreased weight loss PC based control system Decreased lane variation Easy opening for cleaning
Micvac microwave tunnel 3.0 Approx. 3200 mm Approx. 3400 mm Approx. 2000 mm
Micvac microwave tunnel 3.0 Easy opening for cleaning
Capacities Micvac microwave tunnel 3.0 Capacity at 100% usage & yield Production outcome in 1000pcs at 85% efficiency and 99% yield
Together with leading suppliers Packaging material partners Equipment partners
Micvac flextray range Tray design is patented Controlled deformation Shape optimal for microwave heating PP copolymer (Polypropylene) or modified PP (with 15% chalk) Colours such as black, white and opaque Single: 200, 330, 400, 600 gr (also 2 pers.) Family: 1000 gr Our product range is business case driven
New concept Micvac pouch Opportunity: High quality chilled dinner components “Pick and Mix”-concept High quality (color, texture, taste and nutrition) Products with pieces Sensitive products e.g. seafood, vegetables Premium components/ingredients Smaller meal i.e. “snack pot”, in between meals Internal project ongoing
Concept development and NPD Brand dynamics Market dynamics Consumer trends Greatest Opportunity Microwaveable Natural /No additives Health/Wellness Quality Convenience – time saving Concept idea Packaging development (tray, valve, sleeve, etc) Recipe development Trials in household microwave oven MicVac concept creation Reference group Samples evaluated over time - Sensorical - Microbiological Cost calculation Production criteria Scope of supply and line designs Equipment; Order and installation Consumer tests Market tests Implementation of recipes, training & start-up
Possible next steps Visit at Micvac Demonstration in pilot plant Training with lab kit (also possible at your place) Visit a reference plant Concept development