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.
Greencore has improved their meat cooks and béchamel sauce production with Steam Infusion. The Steam Infusion Vaction™ technology has been retrofitted to existing kettles, speeding up production times.