Technology to add value to produce

Lucy Poskitt
The Examiner

TASMANIA is set to adopt new technology to make and export high-quality ready-meals, to add value to local produce such as beef, salmon, fruit and vegetables.

The University of Tasmania's Centre for Food Innovation, headed by Professor Roger Stanley, is looking to import a new food processing technology known as MATS.

The acronym stands for microwave assisted thermal sterilisation, which has been developed in the US for military use.

The technology is not in use anywhere else in the world.

The process creates high-quality meals that retain their appearance, taste, texture and nutrition, by quickly heating the product to temperatures required for sterilisation, and cooling it quickly in water.

The end product does not need to be refrigerated or frozen, which extends its shelf life and makes it both simpler and cheaper to transport.

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