Dysphagia affects 8% of people around the world, with this figure set to rise in line with our ageing population. There's a real opportunity for food manufacturers to launch new products to cater to this growing market. But how can you create nutritionally balanced, great tasting products with the right texture to support dysphagia patients? The answer is Steam Infusion.
May 2016 saw the publishing of new Nutrition Facts labelling rules for packaged foods in the US. The new regulation, which is the first change in 20 years, will allow consumers to make more informed choices about the foods they buy. But the challenge arises as to how a reduction in calories whilst maintaining the tastes consumers have grown to love can be achieved?
Ready meals are big business and consumers are seeking more authentic flavours from the ready meals they choose. But while flavours are getting bigger, government bodies are cracking down on salt, sugar and calories. This poses the challenge – how do manufacturers meet the targets without compromising on taste?
Frozen foods are enjoying something of a renaissance. No longer relegated to the bargain basement, consumers are waking up to frozen foods. With growth of 3.2%, including ice cream and ready meals (according to The Grocer), manufacturers are eager to take advantage of frozen. But how can you ensure the flavours meet consumers’ expectations?
Breakfast is booming. Health-conscious consumers now have a wealth of options to choose from, but as DSM’s ‘Breakfast Insights’ found, 1 in 4 consumers spend less than five minutes per day on preparing and eating breakfast. This means that on-the-go offerings have become even more sought after, yet consumers are unwilling to compromise on health or taste. How do manufacturers meet these high expectations?
According to The Grocer, the cost of spices is surging in 2019 due to a number of global weather issues. With cardamom a 30% spike in prices, reaching an eight-year high, to vanilla experiencing a 250% market price increase compared to 2016, it’s clear that if you use these ingredients in your products, you could be experiencing a bit of a hit to your bottom line.
We’re thrilled to announce our partnership with new system integrator, Process Plant Network (PPN), who will offer our patented Steam Infusion Vaction technology in Australia. With PPN, Australian food manufacturers can increase their cooking capacity, eliminate burn-on and Maillard reactions, reduce fat in dairy products by up to 20 percent and create a creamier mouthfeel while at the same time achieving reduced cleaning and cooking times and lowering energy consumption.
Raimaber Fluid Tech has been offering our award-winning Steam Infusion technology across Southern Europe for more than two years. In this video with Technical Manager, Jaume Edo, we find out why Raimaber decided to work with OAL and why the technology is right for its customers.
We’re delighted to announce our new partnership with Filmatic, the leading international supplier of liquid and food packaging equipment based in South Africa. Filmatic now provides exclusive distribution of our Steam Infusion Vaction unit technology to producers of popular dairy- and maize-based drinks across the whole of Sub-Saharan Africa.
Veganuary is the new mega-trend. That time when retailers battle to help those consumers taking on the challenge of becoming a vegan for a month by offering them the latest innovations that would tempt even the most die-hard of meat eaters. As more than 250,000 people signed up to Veganuary in 2019 (the same as the number as over the last five years combined) according to The Guardian, is it time your company catered to this growing market?
The UK is the unrivalled king of the ready meal. Nowhere in the world do we value the convenience of an easy to prepare dish, as much as us Brits do. But while we like things to be quick and easy, we also want authentic flavours and indulgent tastes - and the cost of getting it wrong can be high.
Pasta. The food of love. And according to a report in The Grocer in November 2018, the consumption of pasta is picking back up in the UK, following a slump over the last few years as many consumers embraced the ‘no/low-carb’ diet. But it seems we Brits just can’t put down the penne and are starting to bring it back to our plates.
A leading Spanish ready meal manufacturer has switched to Steam Infusion cooking for its bechamel and dairy-based sauces. After careful evaluation of a number of cooking technologies, the market leader chose Steam Infusion for shorter cooking times, easy cleaning and improved product quality.
When creating products with high acidity or many added flavours – such as BBQ sauce – the final flavours and aromas are greatly influenced by the cooking method. Chris Brooks, our Steam Infusion Development Chef, explains the science behind creating consistent and fresh-tasting products.
A product’s flavour and aroma can be greatly influenced by the cooking method used in its production. The unique Steam Infusion cooking process creates fresher flavours and scents, but don’t just take our word for it – Chris Brooks, our Steam Infusion Development Chef shares his insights about why the process works and the scientific evidence behind it.
A leading UK based ambient sauce manufacturer is using Steam Infusion to cook up to 24 tonnes per hour of tomato ketchup and other sauces, with best in class energy efficiency and improved product quality.