New research spearheaded by the National Centre for Food Manufacturing (NCFM), University of Lincoln, has found that Steam Infusion can reduce energy consumption by 17% per batch compared to basic direct steam heating by saving 278 hours of production time, cutting 9 tonnes (10 US tons) of greenhouse gas (GHG) emissions per kettle production line each year.
Read MoreHeat exchangers are ubiquitous in the food industry and in many instances are the right tool for the job, but we’re sure you’ve also suffered some pain when using them. Here are our top 3 reasons for switching from heat exchangers to Steam Infusion.
Read MoreSauces; they’re a staple of the British diet. From traditional family favourites like ketchup to new exotic flavours and concepts, these additions to our meals are becoming the star of the show, according to The Grocer. So how can manufacturers get a ‘splash’ of the action?
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