Seattle Pi  |  April 2004

With a few phone calls and e-mails, Ketchikan fisherman Johnny Rice may have helped Alaska’s wild salmon out of the metal can and into a new niche market. Researchers in Washington state say they are close to perfecting a new method of microwaving food that not only gives salmon a grocery-store shelf life but delivers a fillet of restaurant-quality straight from a pouch — no refrigeration necessary. [continue reading]

Source: Salmon may be getting a new wrap

SSC-Natick Press Release  |  March 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]

Source: Microwaves improve processed food quality

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]

Source: Microwave sterilization kills bacteria while retaining high quality