Major breakthrough in food technology

Today’s consumers demand more. They are looking for more authentic, fresher tasting and looking foods, with better colour, texture and mouth feel. Recent growth in premium categories indicates strong consumer demand for enhanced food quality.
The Shaka® in-container sterilisation process produces much better quality low acid foods preserved for ambient storage. It can also reduce cycle times by some 90% and energy consumption by up to 50%, compared to conventional batch retort processes. Other costs are comparable with conventional batch processes. Confidential know-how is available to Zinetec’s Shaka® process users.
The Shaka® in-container sterilisation process is completed in a few minutes to produce food quality comparable with pasteurised foods and aseptically processed foods over a wide range of products – but in long shelf life ambient formats.
The very fast Shaka® process avoids virtually all the over-cooked notes and flavour loss, the discolouration, and the ‘dullness’ found in many conventionally sterilised ambient foods. Food from a can, jar, pouch or bowl can look and taste at its best!
The Shaka® process has been in full commercial operation in the US, Europe and Australia for more than five years with some 80 million containers (2017 estimate) packed to date across a range of food products and packaging formats. Both the process and the retorts have performed robustly.
Zinetec experts are available to provide start-up support and advice. Retort manufacturers Steriflow SAS in France and Allpax Products Inc in the US offer proven commercial Shaka® process retorts, pilot retorts and trials. There are also  pilot facilities in Campden BRI (formerly Campden & Chorleywood Food Research Association, CCFRA) laboratories in the UK.