Steam technology can reduce fat while preserving taste
A joint project by OAL Group and the University of Lincoln has found that cooking with steam infusion can reduce the fat in dairy-based sauces by up to 20%, while still enhancing the qualities consumers enjoy such as flavour and mouthfeel.
Funded by the government agency Innovate UK, testing and development of OAL’s Steam Infusion technology was conducted at the National Centre for Food Manufacturing to discover if the technology can reduce fat without impeding taste, sight, texture or quality.
OAL has published a white paper on Steam Infusion technology, which can be downloaded here.
Sobering up with the latest wine trends
Providing insights into the rise of health-conscious wine consumption, researchers in Adelaide...
Processed fruit smoothies could be more nutritious, new study
A new study has found that food processing techniques could improve the health benefits of fruit...
TWE opens $15m 'low and no' alcohol winemaking facility in the Barossa Valley
The Treasury Wine Estates winemaking facility features the latest technology to remove alcohol...
