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Introduction to MicvacJune 2013
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MicvacFounded 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
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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
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A growing categoryChilled ready meals per country%, annual growth in volume, 2007-12
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New product launches
Key words
1.Convenience• Microwavable 28%
2.Natural• No additives / no presevative
15%
3.Healthy eating
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Patented solutions
Process (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
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One small valve, one big innovation
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One innovative solution
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A fresh way to cook ready meals
Fill Seal Heat Cool
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One continous process
SealingHeating Cooling
Filling
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…with a consumer experience
Cook Listen Eat
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Micvac value chain benefits
• Continuous and cost efficient production
• Unique yet market proven
• A longer shelf life yet no preservatives
• Fresh and convenient
• Fast and healthy
• Tasty and easy
• Less store-waste due to longer shelf life
• Easy to transport, easy to display packaging
• Potential for increased range availability
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Technology benefitsJune, 2013
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The unique combination
MicvacQuality
SafetyShelf
life
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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
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Why removal of oxygen?
Avoid break down of vitamins and other components
• Vitamins are antioxidants
• Antioxidants protect other components
• Antioxidants are good for your health
Vit
am
in c
on
cen
trati
on
C
E
Oxid
izati
on
Break down by heat and light• Short cooking time keeps vitamins
• Protection from light keeps vitamins
Inhibit bacterial growth
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The evidence –Vitamins stay over timeAnalysis of Vitamin C in potatoes (mg/100g)Products stored at +8°C (46°F)
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Colour remain
Week 0
Week 8
Week 4
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Concept development & equipmentJune 2013
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Our customers have a wide recipe range
Type Total2011
Total 2012
Trend
Traditional27 31 -7%
Italian (pasta) 23 35 +3%
Asian4 12 +7%
Indian 8 9 -2%
Mexican 2 4 +1%
Side dish 3 3 -2%
Total 67 74
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Recipe development with Micvac lab kitBudget price € 2000Delivery time 2-3 weeks
• Microwave oven Panasonic Inverter• Traysealer (hand) with tool for Flextray• ~1000 MicVac Flextrays • ~1000 Valves pre-applied on film
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Recipe development with Micvac lab kit1. Find out recipe and process parameters
• Recipe composition• Inlet temperatures• Temperature in coldest spot, 98C, to get full
pasteurisation• Weight loss• Find process time
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PU equivalents
Tref = 90Cz =10 (constant)
90C, 10 min 98C, 2 min
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Pasteurisation
0
20
40
60
80
100
120
0 2 4 6 8 10 12 14
Time (min)
Te
mp
(C
)
0
5
10
15
20
25
30
35
40
PU
10 mm from bottom
17 mm from bottom
Enter heating zone
Out from heating zone
Out from tunnel
PU90
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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.
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Recipe development with Micvac lab kit1. 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
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Micvac rental equipmentMicrowave tunnel 3.0 pilot, 12kW1-3 months, €4,500/month
4-6 months, €3,750/month
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Micvac microwave tunnel 3.0
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Micvac microwave tunnel 3.0
Approx. 3200 mmApprox. 3400 mm Approx. 2000 mm
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Micvac microwave tunnel 3.0
Easy opening for cleaning
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CapacitiesMicvac microwave tunnel 3.0
Capacity at 100% usage & yield
Production outcome in 1000pcs at 85% efficiency and 99% yield
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Together with leading suppliers
Packaging material partners
Equipment partners
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Micvac flextray range
Single: 200, 330, 400, 600 gr (also 2 pers.)
• 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
Our product range is business case driven
Family: 1000 gr
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New conceptMicvac pouchOpportunity: 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
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Concept development and NPD
Brand dynamics
Market dynamic
s
Consumer trends
Packaging development (tray, valve, sleeve, etc)
Greatest Opportunity•Microwaveable•Natural /No additives•Health/Wellness•Quality•Convenience – time saving
Concept idea
MicVac concept creation
Reference group
Recipe developmentTrials in household microwave oven
Cost calculation
Production criteria
Consumer tests Samples evaluated over time- Sensorical- Microbiological
Scope of supply and line designs
Implementation of recipes, training & start-up
Equipment; Order and installation
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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
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