THE WARROIR – Natick Newsletter | March-April 2004
Microwave energy, long used in homes to cook or reheat food, is gaining momentum in the United States as a method for processing more palatable shelf-stable foods for the military and commercial market.
Already successfully used overseas as an alternative to frozen or refrigerated packaged foods, a partnership between the Department of Defense Combat Feeding Directorate at the Soldier Systems Center in Natick, Mass.; Washington State University (WSU) in Pullman, Wash.; and several food processing, equipment and packaging companies to process food through a microwave sterilization system is moving ahead with a fresh influx of federal and private sector funding. [continue reading]