Shelf-stable meals has become increasingly of interest to food manufacturers due to the benefits of energy saving, long shelf-life and minimal microbiological risks. However, the sensory properties (i.e. flavour, taste and texture) of shelf-stable chilled and frozen meals can deterioriate due to exposure to high temperature fluctuation over time. The company is seeking for novel processes and technologies to reduce the rate of deterioration over shelf-life. The shelf-stable cooked meat/ food products have to maintain flavour, taste and texture that meet consumer's satisfaction over the long shelf-life.
The company is in the business of edible meat and food products that comprise of RTE, pre-cooked chilled/frozen meals.
The company is open to any relevant technologies, i.e. ingredient, recipe-based, processing and/or packaging technologies to reduce the rate of deterioriation to the sensory properties (flavour, taste and texture) of their RTE products over shelf-life.
The objective is to maintain/ improve on the consumer satisfaction of the RTE products over shelf-life, based on the sensory characteristics (i.e. flavour, taste and texture). Especially, the edible meat and processed meat components in the RTE products.