OlympusPDX Ltd.

Olympus Automation’s Steam Infusion™ Awarded $50,000 by Shell Springboard

Steam Infusion Awarded $50k by Shell Springboard

Olympus Automation has been awarded a $50,000 prize as part of the Springboard competition sponsored by industry giant Shell. The expert panel of judges recognised the potential for Steam Infusion™ to significantly reduce carbon emissions due to a more efficient industrial heating and mixing process.

The Shell Springboard programme is a nationwide search for the next breakthrough in low carbon enterprise, part of a strategy of collaborating externally to fast track solutions to the energy challenge. Since 2005, Shell has awarded £2.58million to 71 companies exploring new ways to cut carbon emissions.

Steam Infusion™ allows food product to be cooked, mixed and pumped within a single unit, often removing the need for multiple stages of processing. Carbon reductions are generated from the significant reduction in system footprint and 99.7% energy transfer in the steam infusion chamber. To date Steam Infusion™ is being used at more than 30 sites globally, producing sauces, soups and meat products to great effect.

“Steam infusion has allowed us to nearly double our previous throughput rates, furthermore our meat sauce quality and consistency has improved dramatically.”

Mark Carnaghan, Factory Manager, Greencore

Steam Infusion™ is believed to be the fastest growing food processing solution in the UK with annual sales up 10 fold to £6 million. It has been dubbed low risk by commentators because of the ease with which manufacturers can easily match existing products. The Steam Infusion™ unit can be run in steam injector mode cutting production times but with no change to final product.

“Since purchasing the Steam Infusion™ system we have reduced the production time of our soups and sauces by more than 50% as well as reducing energy whilst still maintaining our exceptional product quality.”

Jan Kusters, Manufacturing Director, Larco Foods

Manufacturers can then modify recipes at a later date to enable the powerful taste and texture benefits of steam infusion.

“When running in steam infusion mode we have seen an increase in the flavour profile of our product which will lead us to the possibility of reducing ingredients such as salt, spices and flavour enhancers making our product healthier for our customers.”

Jan Kusters, Manufacturing Director, Larco Foods

Exhibitor Data Sheet