When creating products with high acidity or many added flavours – such as BBQ sauce – the final flavours and aromas are greatly influenced by the cooking method. Chris Brooks, our Steam Infusion Development Chef, explains the science behind creating consistent and fresh-tasting products.

A product’s flavour and aroma can be greatly influenced by the cooking method used in its production. The unique Steam Infusion cooking process creates fresher flavours and scents, but don’t just take our word for it – Chris Brooks, our Steam Infusion Development Chef shares his insights about why the process works and the scientific evidence behind it.

Gary Homewood, our OAL Connected Development and Innovation Manager, explains the differences between thin and thick clients, and where thin clients can add the most value to your automation processes

Thin clients offer many advantages over thick clients – including significant cost savings – so why are thick clients still being used for some processes? We spoke to Wayne Johnson, head of the OAL Connected team, to understand the difference between thin clients and thick clients, and why thick client's are preferred for Autocoding applications.

Ian Beauchamp gives us an insight into the challenges of hydrating grains and porridge type products and how these can be overcome with Steam Infusion.

Whenever you are considering making an investment into your business, a key deciding factor is how long it will take to see a return on your investment.

Who doesn't like pizza? It's a food with global appeal and now food manufacturers are using Steam Infusion to cook tomato-based pizza sauces to enhance all those brilliant Italian flavours. In our latest steam infusion cooking video, Chris Brooks, development chef at OAL explains how we cook pizza sauce with Steam Infusion.