MATS/MAPS

Co-Manufacturing Capability

(FPCs)

Food Processing Centers

Complementing the Food Innovation Centers are the Solve For Food Food Processing Centers (FPCs), where newly-developed foods and recipes are processed using commercial-scale MATS systems capable of producing up to 225 packages per minute.

The design of Solve For Food FPCs marks a new paradigm in food production, in which processing can be scaled to meet both regional and national demand. By placing future food processing centers in rich agricultural regions, Solve For Food will strive to improve the efficiency of the global food supply chain by reducing waste and minimizing food scarcity.

Finally, and most importantly, the impact of the production and distribution of healthful, shelf-stable packaged foods cannot be understated. Packaged foods are and will likely remain a mainstay in the diets of consumers around the globe. Packaged foods are also an important staple for military personnel and individuals who live in food deserts, depend on humanitarian rations, or rely on an unrefrigerated food supply.

We believe that healthy, nutritious, shelf-stable foods are critical to improving nutritional deficits and managing the global food supply.

NWA Food Innovation Center

Solve For Food chose Northwest Arkansas for the site of its first regional Food Innovation Center.

The NWA FIC will have a prime location in an area with a history of innovation, collaboration, and industry leadership in close proximity to Brightwater, a world-class culinary school, and the renowned academic food science program at the University of Arkansas. When completed, the 20,000-square-foot facility will be equipped for both product development as well as small-to-medium size production runs.

“MATS is a breakthrough technology that will no doubt penetrate the food industry because it offers shelf-stable food with a very high sensory quality. The NWA Food Innovation Center would offer outstanding educational research and commercial opportunities and foster economic development in the state.”

Dr. Jean-François Meullenet | Head and Professor, Food Science | University of Arkansas