Nordic co-manufacturing provider Foodiq has presented its new non-dairy Multi-Layer Cooking (MLC) technology, aiming to pave the way for ‘Plant-Based Food 2.0.’
The technology offers the ability to perform multiple functions simultaneously within a single tank. Mixing, homgenising and pasteurising all take place in one stage, eliminating the need for separate equipment.
Foodiq said that the technology is perfectly suited for both high-volume productions and quick testing of specialty products, enabling handling of small production batches and ensuring swift adaption to market demands. Its versatility allows for easy upscaling when business or volume needs expand.
Foodiq’s ‘Plant-Based Food 2.0 as a service’ approach comprises four key points: localised production models to minimise reliance on the global raw material supply chain; embracing natural flavourings, berries and fruits to enable a shift toward clean-label products; versatile technological processes that enable an array of products ranging from fermented yogurts to spreadable cheeses; and a capital-light scaling model with 70% lower capex than traditional processing lines.
The technology is suited to working with a range of base materials, such as oat, hemp and buckwheat, to deliver a versatile product range with desired qualities such as products high in protein and fibre, functional add-ons and low-sugar products.
The company will offer the equipment to other food manufacturers, offering NPD and production services and aiming to support sustainable food production. The technology can also be installed on existing lines.
Robert Savikko, CEO of Foodiq, said “We are excited to lead the Plant-Based Food 2.0 movement with our innovative Multi-Layer Cooking (MLC) technology. By combining sustainability, consumer satisfaction, and versatility, we aim to redefine the food industry, one plant-based product at a time.”
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