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New processing and cooking technology helps food manufacturers reduce carbon and energy consumption

Amber Gumm writes on Tech Xplore about a new processing and cooking technology that helps food manufacturers reduce carbon and energy consumption.

The C3 Take
  • Research that has been conducted by the University of Lincoln, UK has found that using Steam Infusion can significantly reduce energy consumption and carbon emissions , for food producers.
  • Steam Infusion is used primarily in the making of sauces and condiments, but could grow in use after the publication of this research.
  • With so many companies looking to reduce emissions, breakthroughs in technology such as this could be useful to reaching environmental goals.

“Steam Infusion technology is unique in that it reduces carbon emissions directly at the site of manufacturing, which can support businesses’ plans to incrementally cut emissions throughout their facilities, while the technology enables alignment to UN Sustainable Development Goals.”

Read the full article here.

The views and opinions expressed are those of the author’s and do not necessarily reflect the official policy or position of C3.

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