Koelnmesse's triennial Anuga FoodTec show in Cologne, Germany, spotlights Europe's latest equipment innovations. Among the technologies taking a bow in March was Shaka, the trade name for a reciprocating retort process that significantly reduces processing and cool-down times, particularly for high-viscous foods. Rapid agitation turns the container into a heat exchanger, evening out thermal distribution to the contents. In a comparison to static retort, vegetable soup in a #10 can was sterilized and cooled in 18 minutes instead of 7 hours.