Introduction to MicvacJune 2013

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

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 categoryChilled ready meals per country%, annual growth in volume, 2007-12

New product launches

Key words

1.Convenience• Microwavable 28%

2.Natural• No additives / no presevative

15%

3.Healthy eating

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

One small valve, one big innovation

One innovative solution

A fresh way to cook ready meals

Fill Seal Heat Cool

One continous process

SealingHeating 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

• 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

Technology benefitsJune, 2013

The unique combination

MicvacQuality

SafetyShelf

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?

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

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

Colour remain

Week 0

Week 8

Week 4

Concept development & equipmentJune 2013

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

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

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

PU equivalents

Tref = 90Cz =10 (constant)

90C, 10 min 98C, 2 min

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

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 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

Micvac rental equipmentMicrowave tunnel 3.0 pilot, 12kW1-3 months, €4,500/month

4-6 months, €3,750/month

Micvac microwave tunnel 3.0

Micvac microwave tunnel 3.0

Approx. 3200 mmApprox. 3400 mm Approx. 2000 mm

Micvac microwave tunnel 3.0

Easy opening for cleaning

CapacitiesMicvac 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

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

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

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

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