Best practice chilled soup manufacturing at leading UK food manufacturer
A leading UK-based soup manufacturer has increased production capacity by 25% and improved product quality following the introduction of Steam Infusion.
Challenge
The UK own-label soup market is highly competitive with retailers seeking both cost leadership and product differentiation. To meet customers’ demands, the UK site needed to increase production capacity quality and create differentiated products to win new business.
Solution
Dual Steam Infusion Vaction Pumps within the cooking vessel
To increase capacity and to consistently produce high quality products, the food manufacturer invested in OAL’s Steam Infusion cooking technology for its new soup production line. Multiple Steam Infusion Vaction™ Pumps were installed on lances in a number of kettles, increasing the capacity of the production line whilst reducing energy consumption and waste.
An exclusive range of high-quality soups has been developed for a leading UK retailer thanks to the fast cooking and unique processing environment offered by Steam Infusion. Research from the University of Lincoln through a £1 million Innovate UK project has identified a number of areas where the technology provides flavour and quality enhancements. For soups, the cooking process can help retain natural flavours and colours while ensuring the integrity of particulates.
Key results
Enhanced product consistency and production capacity of a highly popular UK soup range
25% increase in capacity of line production within the same system footprint
New business won based on increased capacity and technological leadership.