With many manufacturers having signed up to net zero commitments, the need to tackle emissions associated with supply chain activities is creating new business strategies, with many organizations engaging with carbon crediting schemes and purchasing greener energy supplies. Wayne Martindale of the National Centre for Food Manufacturing at the University of Lincoln and OAL's Development Chef, Christopher Brooks, also reports that Steam Infusion can improve the quality of food products. New research carried out by the University of Lincoln, UK, 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 tons of greenhouse gas (GHG) emissions per production line each year.
