Steam Infusion Challenge – Problem Products
OAL Group is seeking production challenges for Steam Infusion, their revolutionary heating and mixing process. Steam Infusion has been found to make the impossible possible when processing heat sensitive products and hydrating grains, starches and polymers creating big opportunities within new product development.
The technology was recently named the most innovative processing machinery at the PPMA Awards 2014 having also been shortlisted at the Food and Drink Federation Awards for innovation and featuring at a number of high profile innovation events and seminars.
There has been a lot of interest from various areas of the food industry with manufacturers and retailers seeking innovative technologies to encourage new product development to improve the nutritional content, colour, flavour, texture, viscosity and consistency of food products.
Success stories so far include manufacturing the maize based drink Maheu in Africa. Steam Infusion is instantly hydrating maize flour for a new healthy drink for malnourished children, dramatically improving product quality and production capacity.
Further research and development is being undertaken in a £1million UK government funded Nutrition for Life project at the Steam Infusion Test Centre in the National Centre for Food Manufacturing, Holbeach.
Off the back of this research project, one of OAL Group’s talented young engineers has been shortlisted for the young talent of the year category at the upcoming Food Manufacture Awards. Ben Bowman, joined OAL in 2013 after graduating from the University of Bristol with a Masters in Mechanical Engineering and has been heavily involved with the Steam Infusion Nutrition for Life project.
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