MATS has the potential to emerge as a game-changer.
— John Nash, Head of Strategic Research at AMI Consulting

 
 
 

Processing food with MATS is dramatically different than conventional food processing, also called ‘retort.’ In conventional processing, packaged foods are placed in pressurized cookers at high temperatures for up to an hour. To mask the damage caused by this prolonged exposure to high heat, salt, flavor, texture and color enhancers, and other unnatural ingredients must be added.

MATS simultaneously immerses packaged food in pressurized hot water and heats with microwave energy at a frequency of 915 megahertz, eliminating pathogens and spoilage microorganisms in a matter of minutes. This patented process preserves the nutrients, color, texture and flavor of foods — while providing a shelf life equivalent to conventionally processed foods.


 
When you shorten cooking time [with MATS], you retain more nutritional value. You produce a product that is more appealing to the consumer.
— Juming Tang, Ph.D., Distinguished Chair of Food Engineering, Washington State University