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20% Less Fat in Your Dairy Based Sauces

Format: PDF file | Document type: White / Technical Paper
Related applications: IT , Packaging equipment , Processing equipment

Are you looking at reducing the fat content in your dairy based sauces? The University of Lincoln has discovered that cooking using Steam Infusion can reduce the fat in your dairy based sauces by up to 20% whilst enhancing the rich, indulgent & creamy flavours your consumers love. The UK government funded research project reveals how sauce manufacturers can benefit from the highly efficient cooking. Download the white paper here to discover the science behind Steam Infusion and find out how you can improve your dairy based sauces using Steam Infusion.

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