Food Chain Safety, LLC

Microwave Sterilization

The Problem
200 Year Old Technology
Conventional retort practices using
high temperature water or steam
is a 200 year old technology. Food
manufacturers continue to seek
ways to improve food quality and
food diversity.

The Solution
A New Method To Meet
Consumer Demands
That Result In:
* Safer products
* Fresher foods / less processed
* More nutritious (i.e retain
vitamins, micronutrients,
biologic activities)
* Better color, texture, flavor
* Fewer additives and preservatives
* Improved “organoleptic”
characteristics

Milestones
* US Patent awarded Oct. 10, 2006
- Patent No. 7,119,313
* FDA Approval – November 2009
- 1st ever for microwave
sterilization
* Food Industry Consortium -
- Launched in 2001
- Led by WSU and US Army
* Over $10M invested by
consortium members to date.
Feedback
“This is a tipping point technology …. You cannot compare food
processed through microwave sterilization to any other approach…
the difference is phenomenal!”
Evan Turek – Sr. Fellow – Kraft Foods
“Microwave Sterilization is no longer a dream … It is very real
and it is groundbreaking.”
Phillip Minerich– VP Product Dev. – Hormel Foods
“This technology is vital to the military”
Tom Yang – Sr. Food Technologist – US Army Natick
Partners Timeline
90 Days
* Prototype: Defined
* Engineering specifcations
360 days
* Prototype: Completed
completed
& In Testing
* Material sourcing identified
* Installation
* Plant trials
180 days
* Prototype: In development
* Materials purchased 18 Months
*Fabrication & assembly * Commercial Development
started * Revenue!!!
* First three customers
identified

Financial Projections
Market Size
Sterilzation / Retort market total
retail 2009 value: $25B

Us Canned Preserved Food and

Frozen Processed Market: $176.5B

(3) machines (40) machines

+3

(10) machines (100) machines

+2 +4

$97.4B - Frozen Processed Food.

$79.1B - Canned / Preserved Foods
*Source: Euromonitor from trade sources/national statistics