PR Newswire  |  March 2011

Wornick Foods, a leading manufacturer of convenience foods and customized meal solutions, announced it will undertake a new initiative to commercialize microwave assisted thermal sterilization technology (MATS). MATS is a newly developed, FDA approved process for sterilizing foods that can dramatically improve food quality over traditional food processing techniques. [continue reading]

Source: Wornick Foods Launches Microwave Sterilization Initiative

CAHNRS News  |  February 2011

Efforts to commercialize a new microwave-based technology for food preservation, developed by a team led by Washington State University scientist Juming Tang, are gaining momentum with a second approval from the U.S. Food and Drug Administration for its use in preserving what it calls “non-homogeneous” food – in this case, salmon fillets in sauce. [continue reading]

Source: WSU Microwave Technology Earns Second FDA Approval

Food Technology  |  February 2011  |  Volume 65, No. 2

Source: Advances in Microwave Pasteurization and Sterilization

NW Public Media  |  October 2009

In next few years, you can look forward to a greater variety of prepared foods that don’t need refrigeration at the grocery store. The Food and Drug Administration has approved an alternative to the traditional canning process. It was developed at Washington State University. [continue reading]

Source: FDA Approves Microwave Preservation Process for Prepared Foods

Food Technology  |  September 2010  |  Volume 63, No. 9

Several events during the 2010 Annual Meeting and Food Expo showcased food packaging at its best. [continue reading]

Source: Spectacular Wins for Food Packaging

The Huffington Post  |  May 2010

Juming Tang, a WSU professor of biological systems engineering, has invented a new method to preserve food that could make canning obsolete. [continue reading]

Source: New Microwave Could Replace Canning

IFT   |  May 2010

CHICAGO – Five representatives of the Washington State University Microwave Sterilization Consortium, Juming Tang, project lead, Washington State University; C. Patrick Dunne, US Army Natick Soldier Research Development and Engineering Center; Douglas Hahn from Hormel Foods Corporation; Kenny Lum from Seafood Products Association; and Evan Turek from Kraft Foods Inc., have been selected as the winners of the 2010 Research and Development Award by the Institute of Food Technologists (IFT). [continue reading]

Source: Washington State University Microwave Sterilization Consortium Honored by IFT

Food Quality News  |  February 2010

A revolutionary microwave sterilisation processing technique that dramatically extends food shelf life while preserving its nutrients, taste and texture has been approved by US regulators. [continue reading]

Source: Microwave sterilisation system may revolutionise food processing

Food Safety News  |  February 2010

Washington State University has developed a new technology that will allow food to look, taste, and be as nutritious as the original food but with a shelf-life of more than six months.

Juming Tang, a professor in the WSU Department of Biological Systems Engineering, led a team of industry, university, and U.S. military scientists to create this technology.  The outcome not only results in food with a longer shelf-life, but also food with better flavor and nutritional value when compared to more traditional food processing methods such as canning. [continue reading]

Source: New Technology Extends Food Shelf-Life

Food Engineering  |  February 2010

The math of commercial cost and consumer willingness to pay remains to be calculated, but in-container sterilization with microwaves already has achieved several milestones. Researchers at Washington State University used a 40 KW pilot-scale microwave system to produce sterile, low-acid foods. Source: Washington State University. [continue reading]

Source: Engineering R&D: Move over, retort