date:Sep 18, 2021
Scientists have uncovered new ways for food industry manufacturers to help tackle climate change by altering their cooking techniques to reduce energy consumption.
New research carried out by the University of Lincoln, in collaboration with industry partner OAL, found that using novel approaches to a process called Steam Infusion can reduce energy consumption by 17%, cutting close to 9 tonnes of greenhouse gas (GHG) emissions per production line each year.
The research, led by Dr Wayne Martind