Steam Infusion Fat Reduction & New Product Development Opportunities

Traditional steam jacketed vessels and direct steam injection systems haven't changed much over the last century but the demands of the forward-thinking food manufacture have. Our £928,246 Innovate UK funded research project identified a number of new product development opportunities for food manufacturers cooking with steam infusion.

To find out more about how Steam Infusion can transform your products, sign-up to one of our Steam Infusion cooking classes and join the revolution!


Up to 20% Fat Reduction

Cooking high dairy fat content sauces such as bechamelcheese and hollandaise sauce with Steam Infusion can lead to a 20% reduction in fat whilst maintaining an indulgent and luxurious mouth-feel.

The unique steam infusion processing environment manipulates starch to form a fat mimetic which enhances the creamy mouth-feel, enabling a reduction in overall fat content.

The fat reduction can make a significant difference to a product's traffic-lights.


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Fresh Homemade Flavours

Steam Infusion's shortened cooking times and prevention of burn-on contamination can have a significant impact on the flavour profiles of a product. During testing of a wide range of sauces, GCMS and taste panels clearly identified the retention of volatiles usually boiled off or destroyed in conventional sauce production, thus creating “homemade” flavours

Fresh, homemade flavours appeal to consumers seeking high-quality products. For manufacturers, opportunities are created for ingredient reduction on certain recipes. Recipes are easier to scale up as Steam Infusion offers a more “saucepan” like cook.