1. Introduction to Micvac
June 2013

2. Micvac Founded year 2000 by Dr Joel Haamer,
Chalmers University, Gothenburg
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

3. 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

4. A growing category Chilled ready meals per country
%, annual growth in volume,

5. New product launches Key words Convenience Microwavable 28% Natural
No additives / no presevative 15%
Healthy eating

6. 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

7. One small valve, one big innovation

8. One innovative solution

9. A fresh way to cook ready meals
Fill
Seal
Heat
Cool

10. One continous process
Sealing
Heating
Cooling
Filling

11. …with a consumer experience
Cook
Listen
Eat

12. 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

13. Technology benefits
June, 2013

14. The unique combination
Quality
Micvac
Safety
Shelf life

15. 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

16. 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

17. The evidence – Vitamins stay over time
Analysis of Vitamin C in potatoes (mg/100g)‏
Products stored at +8°C (46°F)

18. Colour remain
Week 0
Week 4
Week 8

19. Concept development & equipment
June 2013

20. 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

21. 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

22. 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

23. PU equivalents
Tref = 90C z =10 (constant)
90C, 10 min  98C, 2 min

24. Pasteurisation

25. 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.

26. 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

27. Micvac rental equipment Microwave tunnel 3.0 pilot, 12kW
1-3 months, €4,500/month 4-6 months, €3,750/month

28. 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

29. Micvac microwave tunnel 3.0
Approx mm
Approx mm
Approx mm

30. Micvac microwave tunnel 3.0
Easy opening for cleaning

31. Capacities Micvac microwave tunnel 3.0
Capacity at 100% usage & yield
Production outcome in 1000pcs at 85% efficiency and 99% yield

32. Together with leading suppliers
Packaging material partners
Equipment partners

33. 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

34. 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

35. 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

36. 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