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BBQ Sauce & Tomato Ketchup flavour enhancing Steam Infusion Cooking Class

  • National Centre for Food Manufacturing Park Road Spalding, England, PE12 7EE United Kingdom (map)

Please note, this class is now full. We will be publishing details about our July cooking class shortly. Please follow this link to register your interest for the July cooking class.

Learn how Steam Infusion cooking has helped sauce manufacturers eliminate burn on, enhance flavours, create consistency and increase productivity at our Steam Infusion Cooking Class.

What: Steam Infusion Cooking Class - BBQ Sauce and Tomato Ketchup.
Where: National Centre for Food Manufacturing, University of Lincoln, Holbeach.
When: 10:00am, Thursday 14th June 2018.


Learn About the Science
Learn the science behind the Steam Infusion cooking process and how this unique cooking method transforms your products from the University of Lincoln’s food scientists.

Cook with Steam Infusion
Join Chris Brooks, OAL’s Development Chef as we quickly cook up a batch of clean, fresh and flavoursome tomato ketchup and BBQ sauce to taste and see the Steam Infusion difference!

See the future
Discover how we're using robots to cook products more efficiently.

Visit an Operating System
See a Steam Infusion system in operation within a UK based food manufacturer and discover the benefits of switching first hand.

Guest Speaker Announced
We're looking forward to welcoming our guest speaker Carl Baxter. Carl has 30 years experience of working in the food industry. His specialist areas are Operations and Supply Chain management, especially around product development, process development, change processes, business IT solutions, and automation. We look forward to hearing from Carl. 

Sign up and find out why so many food manufacturers are switching to Steam Infusion.

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