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.
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