Meat&Poultry - August 2011 - 34

MICROWAVE TECHNOLOGY

the package prevents the release of the vapor that is produced during the microwaving process. By retaining this vapor, steam that usually moves away from the product is used to assist in the heating process. Packaging that has the ability to “trap” in higher volumes of steam typically has a greater

“The steaming platform has been a major factor in our success in the frozen meal category.”
effect on the food product, both when it comes to heating and eating quality, Brady says. This process also allows for more uniform, consistent heating. One product launch using microwave steam technology that has proven to be highly successful is the Healthy Choice Café Steamers line from ConAgra Foods, Omaha.

“Using steam to cook is a great way to achieve a fresh taste with the convenience of a microwave,” said Tracey Parsons, spokeswoman for the product line. “Busy moms, in particular, are looking for ways to get added convenience. With steam-to-cook packaging, it also minimizes clean-up because there are no dishes or pots needed for heating.” “Consumers told us the frozen meals they were used to didn’t give them everything they wanted,” said Rob McCutcheon, vice president of marketing for Healthy Choice. “They lacked the freshness today’s palate demands, so by taking a healthy method of cooking [steaming], and combining it with the separation technology developed at ConAgra, we were able to offer a better frozen meal.” The Café Steamers line uses ConAgra’s SteamCooker technology, a

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tray-in-tray application that keeps the pasta and any meat ingredients separate from the sauce, allowing them to be cooked separately and allowing for improved freshness. “The steam cooker technology… alleviated one of the challenges the frozen category faces with everything in a meal being cooked in the sauce,” McCutcheon said. “Ingredients looked the same and could get mushy. The separation technology of the tray format allows the product to be steamed more thoroughly throughout the package while cooking, allowing the vegetables to stay crisper, fresh looking and tasting.” Three years after introducing its “steaming platform” with the launch of Healthy Choice Cafe Steamers, ConAgra continues to stay innovative in the category. Gary Rodkin, chief executive officer of ConAgra said the company is rolling out Healthy Choice Mediterranean Steamers and plans to launch another line of steaming products this summer. He said the product lines should help the company “grab a bigger piece of the very large lunch segment where we are underdeveloped.” “The steaming platform has been a major factor in our success in the frozen meal category where we’ve grown our share more than two full points this fiscal year to date,” he said. ConAgra used the basic steaming concept of upgrading food quality through packaging technology to create Healthy Choice Fresh Mixers in 2008 and Marie Callender’s Pasta Al Dente meals in 2009.

Packaging recognition
With a constant demand for convenience, processors are always looking for ways to meet those demands. New products and new reformulations are costly ways to satisfy consumers and bring in more sales. Another successful option is a change in packaging. Olivieri, a division of Maple Leaf Foods and a customer of Sealed Air’s Cryovac Food Solutions, was recently

HABLAMOS ESPANOL LLAMAMOS HOY

For more information contact: Don Ballein CES/Foodlogistik U.S.A. • 2128 M So. Grove Ave. Ontario, CA 91761 U.S.A. Tel (909) 947-8511 • Fax (909) 627-0087 Toll Free 1-888-278-0885 dballein@foodlogistik.com

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Meat&Poultry - August 2011

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