Brand new ultra-clean cookstove technology due to launch in Europe

A British family-run start-up is seeking crowdfunding in order to launch brand new eco-technology in the UK and European market.

Fresh from a successful launch in Africa, the Biomass Cookstove is a smokeless cooking contraption, ideal for busy domestic kitchens through to outdoor camping trips, festivals and impromptu barbeques. The device has roots grounded not only in sustainable cooking technology, generating electricity from heat energy which can power a lamp or charge a mobile phone, but was also contrived in order to solve the problems of carbon poisoning, which claims lives widely throughout Africa, where cooking on open flames is a way of everyday life.

A family-run start-up, based in the UK, is looking to introduce its brand new eco-cooking technology to the UK and Europe, after successfully launching the product across Africa in order to provide a clean, cheap and sustainable way to cook without requiring a power hook-up or an expensive fuel supply.

African Clean Energy, the British family-owned start-up which engineered the technology and developed the product, is looking to bring the ACE 1 Ultra-Clean Biomass Cookstove to the UK audience as a top-end cooking facility, available for both indoor and outdoor use without any worries about smoke, fuel costs or the negative environmental effects.

Throughout Africa, the product also gained popularity as a means of cooking without the risk of smoke inhalation, a common problem which kills four million people every year, equating to one person every eight seconds. In addition to a life-or-death health solution, the Biomass Cookstove presents a solution for the problems posed by open stove cooking for the environment; a year of cooking on an open fire is the equivalent of driving a large SUV vehicle. When considering the scale of open fire cooking in the third world, this problem becomes very real.

Two thirds of sub-Saharan Africa also has no modern energy, so any new cooking technology intending to address the problems of the region is required to function independently and sustainably, in a cheap and efficient manner with safety at the forefront of the design. Many poor families in the region spend up to 25% of their income purely on fuel, with women and children bearing the brunt of sourcing the fuel, often taking up to three hours of their day.

Siblings Judith and Ruben Walker saw an opportunity to develop a stove which would create an accessible and clean solution for these problems, by burning biomass. Anything from sticks and cow dung to specially designed biomass pellets would be considered a compatible fuel source, and the heat would be strong and effective. Not only this, the heat energy would also convert the Cookstove itself into a source of electrical power.

Not only has this revolutionised cooking throughout the sub-African continent, the opportunity to bring the Biomass Cookstove to the UK has now arisen. With a sleek and modern contemporary design, the stove can be used indoors or outdoors, in public areas such as festivals or on patios for effortlessly smoke-free barbeques.

In order to fund this expansion, Judith and Ruben are set to launch the venture on Kickstarter, the popular crowdfunding platform, on 1st September.

Judith says: "Initially, we put all of our time and effort into working out exactly how we could develop this technology which would really apply to everyday use for people in sub Saharan Africa. We didn’t want to come up with a short term fix; we wanted to create something that would trigger change for these people and make an honest difference to help them break the cycle of poverty. We’re proud to have found an outcome that means we aren’t asking people to change their own culture or lifestyle, just creating an option that removes the damage being caused now.”

She continues: “What we have subsequently realised is that we have actually got some great technology here which doesn’t just have to be limited to those in poverty in Africa. It can work over here in the UK; there’s world-wide appeal for a cool, sleek, eco-cooking gadget which means you don’t have to spend the summer coughing over a smoky barbeque. You can even plug in your phone charger or lamp at the same time!

"It’s ideal for camping, festivals or even just as a spare cooking appliance to keep around the house. We feel that there’s definitely a huge potential to bring it back to the UK and let the British market enjoy it! We just hope we can get some great investors on board, as that is what will make or break this new venture and give us a chance to really get this off the ground.”

First truly crispy oven snacks come to market

Crisp Sensation Holding, owner of a worldwide patented food coating system, announces its licensee Royaan has launched the first products made with its breakthrough crumb coating. The Dutch manufacturer of snack products has introduced a comprehensive range of oven snacks under the brand name Kwekkeboom.

All products in the range, from the meat croquettes to the cheese dippers, use the patented Crisp Sensation technology and are characterised by outstanding crispiness that matches deep-fry coatings and is unparalleled by other oven baked snacks. Initially, the products will open up new possibilities for the food service industry before being made available to consumers via retail stores.

Kwekkeboom is a leading brand of premium crumb coated snacks in the Netherlands. The range comprises beef croquettes, typically Dutch “bitterballen”, cheese dippers and chicken nuggets – the latter in pure chicken or with added Italian, Saté or Curry fillings. Thanks to the innovative Crisp Sensation technology, the products score with a superior crumb and a core that remains juicy and tender. The special coating process also makes sure that there is no breaking or leaking of the contents during cooking.

First to recognise these advantages was the airline Corendon, which has been serving Kwekkeboom meat croquets during flights for almost two months. Until now it has been impossible for cabin crew to prepare snacks with a crunchy crust comparable to fried products thousands of feet up in the air. Now, the Crisp Sensation technology has made it possible for passengers to enjoy high quality, warm and tasty in-flight snacks.

Besides superior crispiness, the Crisp Sensation technology brings further advantages - once reheated, the products remain crispy and juicy for up to three hours in regular holding units. These benefits open obvious doors for caterers, airlines, gastronomy, petrol stations and cinemas. With their easy preparation and ability to be kept warm for hours without loss of quality, periods of high and low demand can be handled equally easily. Crisp Sensation snacks also have significantly less fat. This health benefit is due to the lower fat uptake of the patented crust and to the oven preparation, which means that Crisp Sensation snacks do not need to be fried twice. With its worldwide patented technology, Crisp Sensation allows manufacturers to produce a wide variety of products for preparation in a diverse range of ways.

As with Royaan, Crisp Sensation Holding offers its technology to all of its licensees as part of a long-term partnership that includes expert support in product development and implementation. Whether it’s food service or retail products, Crisp Sensation technology offers manufacturers an easy way to target new markets with products of convincing quality, easy preparation and excellent margins. According to Gerrit Dreise, Commercial Director EMEA/Asia for Crisp Sensation Holding, several licensees are currently working on new product introductions worldwide.

Bulldog London Dry Gin appoints UK brand ambassador

Bulldog London Dry Gin has appointed a UK Brand Ambassador, Bianca Hepworth of The Proud Archivist, who will now be representing the brand out in the trade, as well as being responsible for delivering training sessions to accounts and developing showcase drinks for publicity and marketing.

Bianca began her career at Drink Shop & Do, which is where she first interacted with Bulldog Gin, she spent five fun filled years here as general manager. Later she joined the team at Hoxley & Porter, combining her love for love for spirits, especially gin and rum.

She excelled here, creating a highly regarded organic drinks menu, that changed regularly depending on the bartenders’ latest discoveries. It’s been a hugely successful two years at Hoxley & Porter, but all good things come to an end. One of Bianca’s proudest achievements is her young, vibrant and ambitious team who she believes will go on to do great things in the industry.

The next step in Bianca’s career is joining The Proud Archivist and combining that with her new role with Bulldog Gin. Bulldog are delighted to have her on board, and are looking forward to seeing her in action.

Bianca says: “I’ve always been a gin girl and so the current growth of the spirit means I have had a very exciting couple of years! I love gins with unusual botanicals so working with Bulldog is something of a dream for me. I can't wait to get started, meet some other Bulldog lovers and show it off to bartenders so that we can work on creating more serves that include Bulldog Gin”.

Bulldog Gin is one of the lighter style gins around, distilled with 12 different rare botanicals from nine different countries, such as Dragon Eye (The cousin of the lychee, sweet in flavour), White Poppy from Turkey (Earthy aroma, Sweet nutty flavour) and Lotus leaf from China (Fruity aroma with a perfumed flavour), as well as organically farmed Juniper from Italy.

These Botanicals give Bulldog a distinctive harmonious flavour, smoothness with a balanced finish. Made from 100% British grain and bottled at 40% abv, this super-premium Gin is distilled in a copper pot still, from a distillery steeped in 250 years of tradition. In an unusual twist for any spirit the brand is also a certified Kosher product by KIR, and completely gluten free.

Hanovia opens UV Application Centre in China

UV treatment specialist Hanovia has launched a new UV Application Centre in Shanghai. Serving as an R&D centre of excellence for research into the science of UV for new and emerging applications worldwide, the centre will directly support existing and future requirements in Hanovia’s traditional markets for food and beverage, pharmaceutical and high purity water.

Working in collaboration with leading universities from around the world, such as Imperial College in London and Karlsruhe Institute of Technology in Germany, as well as some of the leading global brands in the pharmaceutical, food and beverage industry, the centre is already enhancing our understanding of UV efficiency in the control and destruction of inorganic compounds.

Hanovia’s Technical Director Dr Mark Aston says, “The centre is completely customer-driven and is set up with a very clear mission: to develop UV application science that our customers actually need and to answer those searching questions that only empirical test work can answer. This means working as a partner with our customers to push the boundaries of UV science and align our product range with their existing and future needs. This will directly help them achieve their primary goal of meeting all necessary quality standards with ever increasing efficiency and security.”

Dr Elaine Feng, the centre’s Principle Engineer, says, “Why speculate about UV performance for a new application when a series of targeted experiments will bring certainty to UV performance and efficiency? We believe our investment in the science will allow our customers to enjoy scientific rigour in their process development, gaining the peace of mind that comes with the hands on experience of moving from bench top to pilot to full scale."

Since 1924 Hanovia has been dedicated to improving UV technology to aid industry in helping life sciences. Ninety years of research development has made the company a world leader in the field, from manufacturing UV lamps to complete systems. The application centre is another example of Hanovia’s commitment to providing customers with a dedicated, non-chemical option in treating applications with UV light.

drinktec is now flying the flag in South America

drinktec, the leading trade fair for the beverage and liquid food industry, is now flying the flag in South America. This has come about through a co-operation with Brasil Brau, the Beer Technology International Fair in São Paulo.

Both trade shows will in future be working closely together. The details of the cooperation have been set out in a Memorandum of Understanding. These include, for example, the addition of the words "powered by drinktec" to the name of Brasil Brau, as is already the case with China Brew & China Beverage.

The Memorandum of Understanding was signed by Messe München International as the owner and organiser of drinktec and the Associação COBRACEM, the owner of Brasil Brau. It is the aim of Brasil Brau, with the support of drinktec, to attract more exhibitors from outside Brazil, and in the medium term to extend the spectrum of brewing technology to include all process technology, from manufacturing to filling, packaging and logistics solutions. Brasil Brau also hopes in the medium term and with the aid of drinktec, to include other beverages categories in its exhibits spectrum. For drinktec the cooperation with Brasil Brau is seen as a way of extending its position in the important Brazilian market and attracting new exhibitors and visitors from the region.

Dr Reinhard Pfeiffer, Deputy CEO of Messe München, sees this agreement as a further cornerstone in the internationalization strategy that drinktec has been pursuing for some years. He says, "drinktec has already established very successful offshoots in India, China and South Africa. Brazil, the third-largest beer producer in the world, is another piece in the jigsaw. As such drinktec is now represented in almost all the strategically important markets for the beverages and liquid food industry, markets that hold great promise for the future."

Cilene Saorin, president of Associação COBRACEM, adds, “The event has always had as its mission to provide platforms of knowledge, relationship and negotiations related to the brewing industry. However, considering the intense and constant demand for new technologies and also the current movements of verticalisation of this industrial segment, it became essential to draw a bold strategy. This mutual cooperation agreement with drinktec certainly brings benefits to the entire beverage industry in Brazil and Latin America."

Dairy Crest Creamery triumphs at International Cheese Awards

Dairy Crest’s Davidstow Creamery has had another successful year at the International Cheese Awards, Nantwich.

The creamery, home to the Nation’s best loved cheese brand Cathedral City, and the award winning premium cheddar Davidstow, won 9 awards, spanning several categories, at the two day annual event.

The judging panel awarded gold, to Davidstow 3 Year Reserve Special Vintage Cheddar in the Vintage Cheddar Cheese category and Cathedral City Mild in the Mild Cheddar Cheese category, whilst Davidstow Classic Mature and Cathedral City Mature Lighter picked up silver awards in the Mature Cheddar Cheese Block category and Lighter Cheese category respectively.

Marks and Spencer’s Single Pouring Cream and Madagascan Vanilla Cream, both made by Dairy Crest at their Chard Creamery, also received golds at the awards. Dairy Crest has enjoyed a long reign of success at the awards, picking up the prestigious Danisco trophy 11 times in the last 13 years. The trophy is awarded for the most points won across all cheese shows in one season.

Master Cheese Grader, Mark Pitts-Tucker, says: “For our Dairy Crest cheeses to be recognised at the prestigious International Cheese Awards is a real testament to all the hard work that goes into our cheese making. We could not be more pleased or more proud that 2 of our cheeses have won gold awards this year. We look forward to returning to the ICA’s next year to continue our success.”

Dairy Crest’s Cathedral City has a longstanding relationship with the Show, and sponsors the highly-prized Cheese Lovers Trophy. A key award at the Show for the past twenty years, the trophy winner is chosen by a panel including a celebrity judge.

The success at the ICA’s follows an award winning year for the Dairy Crest Creamery. Three Dairy Crest cheeses were awarded gold medals at The British Cheese Awards at The Royal Bath and West Show earlier this year, with a further two Dairy Crest cheeses awarded bronze accreditation. Also in May a discerning panel of judges from Consumer Watchdog Which? rated Davidstow 3 Year Reserve Special Vintage Cornish Cheddar and Cathedral City Vintage 20 as best buys in their Cheddar consumer taste tests, awarding an additional Davidstow Creamery cheese top five status.

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