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Advanced Microwave Technologies Ltd has developed a unique method of delivering microwave energy into flowing liquids, suspensions and semi-solids on a continuous basis. Termed Microwave Volumetric Heating (MVH), it is rapidly being adopted by the UK food and drink industry because of the significant technical, practical and economic advantages that it brings. The most significant economic and shelf-life gains have been seen in the production of cooked sausage. In contrast to conventional production methods where the ingredients are packed into ‘chubs’ which are heated in steam ovens for 2-3 hours, the ingredients are cooked in seconds by MVH and then ‘hot filled’ into casings. A broad range of ‘deli’ products can potentially be manufactured in this way and AMT are seeking expertise to optimise the formulation for the MVH continuous process.