915 Labs, which offers a new, healthier way to process and package food, announced today that it has taken significant steps toward the company’s goal of improving the way food is processed and distributed around the globe.
The company’s microwave assisted thermal sterilization, or MATS™, offers a safe but gentler way to process and package food. By reducing exposure to high heat, MATS allows the natural nutrients and flavors in food to remain intact — and eliminates the need for artificial additives, preservatives and excess sodium.
Washington State Magazine | January 2017
Someone forgot about the fruit salad. When the refrigerator door opens, the sickly sweet aroma delivers a potent reminder. All the rotting apples, pears, and bananas in the bowl will need to be thrown out, and hopefully composted. It may seem insignificant, but that fruit salad represents a piece of the 40 percent of food wasted in the United States, about 20 pounds per person each month. [continue reading]
Food Quality News | January 2017
A Thai university is hosting a conference to introduce a method for packaging foods and beverages called Microwave Assisted Thermal Sterilization (MATS). [continue reading]
IFT Food Technology | January 2017
Food retailers, manufacturers, and producers are enacting clean label guidelines. The term “clean label” is not uniformly defined, but it usually implies that there are no added artificial preservatives, flavors, colors, binding agents, and often, other specific ingredients. [continue reading]
Food Processing | October 2016
Campbell Soup Co., Camden, N.J., is betting on personalized nutrition as the sole, $32-million investor in Habit, a San Francisco-based personalized nutrition and meal-delivery company led by Plum Organics founder Neil Grimmer. Habit’s service, set to launch in 2017, will combine nutrition, technology and food delivery in one. [continue reading]
Food Navigator Asia | October 2016
New Zealand researchers are investigating whether an innovation centre based on a novel food processing technology could “transform” the country’s food industry. [continue reading]
Food Engineering | September 2016
The commercially canned products available in the past largely contained overcooked food that was mushy, too salty and tasted anything but fresh—if it had any flavor at all. [continue reading]