CSIRO has developed a number of heat-and-serve pre-prepared meal products to ‘proof of concept’ stage, using a patented application of an emerging preservation technology called High Pressure Processing.

Early indications are that HPP will deliver 30-days shelf-life in chilled form.  

The ready-to-eat meals, developed in conjunction with food industry marketing specialist, Ken Melia of FOMO (Fear of Missing Out), were a highlight of a recent CSIRO-hosted International Non-thermal Food Processing Workshop held in Melbourne.

The workshop examined the opportunities and role of innovative non-thermal food processing technologies like High-Pressure Processing, and was attended by 170 Australian and overseas food industry representatives.

Such innovation will be important for meeting increasing global food demand, especially in light of a highly urbanised population and lifestyle related health concerns, CSIRO’s Animal Food & Health Sciences division business development manager. Lloyd Simons said.

“Innovation is also crucial to the food processing sector, Australia's largest manufacturing industry.”

"Using High Pressure Processing, we're targeting the quality characteristics of these meals – namely, fresh-like attributes, improved colour, texture, nutritional content and extended shelf life – to be superior to those of other ready-to-eat meals on the market," Mr Simons said.

CSIRO is fielding inquiries from food manufacturers, value-adding companies, equipment and packaging suppliers and retailers to discuss co-development and commercialisation opportunities for the HPP system, which has strong potential application in the beef industry.

“At present we have produced the HPP-treated meals as a demonstration to assist current discussion with food companies on potential commercialisation of the technology for meal applications,” Mr Simons said.

One of the meal variations showcased was beef strips in a tomato, fennel, leek and basil stew, served with basmati rice (pictured here). Subject to future shelf-life validation trials, the initial target for HPP-treated products like this is 30 days chilled, but this may be extended with further work.

• Read Beef Central’s earlier article on the potential for HPP-processed beef products, "Putting the pressure on e.coli," here.