Spice Application Systems (SAS) will have two of the top experts in electrostatics on hand at this year’s Snackex exhibition to explain how the latest technology can save money, boost performance and improve product quality.
Peter King and Alan Burgess from Spice Application Systems, a world leader in the use of electrostatics to apply flavours, oils and powders, will be at the show in Gothenburg from June 12-13.
Installed on around 2,000 production lines worldwide, SAS’s electrostatic equipment is perfectly suited for a wide range of snacks, including the burgeoning pop chips market, as well as crisps, popcorn, nuts and baked pasta shapes.
“Electrostatics lends itself perfectly to adding flavours, oils and powders to snack products, producing a much better all-round flavour with 100% coverage, and saving manufacturers large amounts of money by drastically reducing powder wastage,” said King.
“Importantly, it also cuts the amount of dust in the air, which is much better for employees working on production lines and means much less downtime is needed for cleaning.”
SAS estimates that food manufacturers can save up to 45% powder usage and achieve ROI within an average of three months, while also gaining greater control and accuracy of application.
The amount of powder used can be precision controlled, something which is especially important in high value powders, and it also allows manufacturers to reduce the amount of oils and fats used in the application process.
Thanks to its links with Belgian company INCOMEC-CEREX, specialists in corn popping machinery and snack food processing, SAS also offers companies the opportunity to trial experimental flavours and coatings in complete confidence at a new test facility in INCOMEC-CEREX’s Brakel head office.
