Category Archives: Archive News

SAS speeds up delivery times with new Spicing Station

Spice Application Systems complete electrostatic drum flavouring systemUK-based Spice Application Systems (SAS) has unveiled a brand new All-in-One Spicing Station, offering a complete set of electrostatic flavouring equipment with a groundbreaking 14-day delivery service.

The new Spicing Station combines all of the benefits of electrostatics in one neat package and provides a simple solution for applying either liquid or powder flavourings to a wide range of foodstuffs.

The technology comprises of a screw feeder, drum, infeed conveyor, electrostatic oil drum and powder system and is ideal for manufacturers looking to change their coating application system.

At the same time, SAS promises to send the equipment worldwide within just 14 days, from receipt of order, a fraction of the average 10/12 week delivery time conventional scarf feeder coating systems takes.

SAS founder Peter King says the move has already started making a big impression on the marketplace.

“We are the first supplier to be able to deliver a complete spice application system within 14 days – no-one else can do that and the response has been tremendous,” he said. “It means food manufacturers keen to invest in the power of electrostatics can install our equipment with the minimum of fuss and delay and will very quickly see the benefits.

“Powder savings, increased efficiency and improved product quality are proven advantages of electrostatics and achieving this will instantly help to fast forward the return on investment.”

The new two-week delivery cycle has been made possible by an expansion programme at SAS’s headquarters, giving it the space required to stock all the component parts of its exclusive systems.

With more than two decades of expertise and experience, SAS is a recognised leader in the use of electrostatics to apply flavourings and coatings to a wide range of foodstuffs, including snacks, breakfast cereals, confectionery, meat, fish and pet food.

SAS goes Low Fat at Anuga FoodTec 2015

Cologne, Germany March 24-27
Hall: 4.2 Stand: C014

anuga-logoSpice Application Systems (SAS) will be exhibiting its latest innovative equipment for adding fabulous flavours to low fat snacks at the Anuga FoodTec exhibition in Cologne from March 24-27.

It will be showcasing its new range of finer electrostatic spray heads, developed in in response to increased demand for dried snacks such as popcorn and popchips, which are now seen as a healthier alternative to more traditional snacks.

Managing director Peter King says the new development is designed to ensure flavour isn’t compromised at the expense of applying less fat and oil.

“These are where electrostatics comes into its own,” he said. “We’re now being asked to apply around 8% of flavouring and powders using as little as 1-2% of oil, which is a lot healthier than previously, when we would have applied up to 10% of oil.

“When you’re using much smaller amounts, the accuracy of application is key, because unless the powder sticks ‘all round’ you’re going to lose flavour, and that’s when customers start to complain.

“By fitting these finer spray nozzles, we’re able to maximise all-round powder application without compromising on flavour. It’s a totally smooth application, without any lumps or clumps where powder falls off, and the added benefit is that powder wastage is kept to a minimum.”

Recognised as an innovator and pioneer in the electrostatic marketplace, SAS specialises in using electrostatic technology to apply flavourings, coatings, powders, additives, vitamins, spices and oils to a wide range of foods, including snacks, breakfast cereals, frozen vegetables, confectionery and dry pet food.

With a worldwide network and support system of engineers, SAS works with food manufacturers around the globe and King says Anuga FoodTec is the ideal opportunity to meet both existing customers and potential new ones.

Electrostatics works by applying a static charge to the powder, oil or slurry as it is being sprayed onto the base product, such as snacks, chewing gum or nuts. As the flavourings and coatings become ‘negatively’ charged, they adhere automatically to the ‘positive’ base product, creating a true wraparound effect.

Thanks to the precise nature of the powder application, the equipment can dramatically reduce wastage, increase efficiency and improve production times by reducing the amount of time required for cleaning, as well as delivering a much better quality product.

Recognised as a leading global trade fair, Anuga FoodTec is the only one of its kind to cover all aspects of food production, including machines and systems, packaging material and analytics, ingredients and services.

For more information on the show, visit www.anugafoodtec.com and to book an appointment with Peter King email info@spiceapplications.com

Anuga FoodTec logo

Record success at Interpack for Spice Application Systems

stand-interpack-2014-webSpice Application Systems had its best-ever show at Interpack 2014 in Dusseldorf last month, generating a record number of enquiries and trials.

Promoting its latest products and techniques, the stand attracted interest from around the world, including Europe, Central Asia, North and South America, and the Middle East.

“It was an excellent show, the calibre of visitors was extremely high and the results were outstanding,” said Peter King, managing director. “Visitors were especially interested in our exclusive electrostatic testing facility at the University of Reading, England, and in the way electrostatics can achieve great results and save money through reduced powder wastage.

“It was also the first time we have had significantly increased interest in electrostatics from manufacturers in the UK, which is very encouraging. Traditionally, the UK market has been slow to respond to this technology and we hope this is the start of a new dawn for electrostatics in UK food manufacturing.”

King says the team fielded enquiries about using electrostatics to apply flavourings and coatings to a wide range of foodstuffs, including potato and pasta snacks, popcorn, nuts, biscuits, bakery products, sweets, meat and frozen vegetables.

Electrostatic testing at University laboratories boosts SAS’s enquiries

scientists-web

The ability to offer companies the chance to carry out electrostatic testing on their products in laboratories at the University of Reading, has seen a rapid increase in the number of enquiries received by Spice Application Systems (SAS).

Earlier this year, the company announced it was launching an exclusive new testing facility and offering support for the trials from a pharmaceutical industry expert. The tests can help manufacturers determine the conductivity of ingredients in order to achieve top class results when it comes to applying flavourings or coatings to their products.

SAS managing director Peter King, said: “Offering companies the chance to effectively ‘try before they buy’ with electrostatics has proved hugely successful and we’ve received a large number of enquiries. We’ve always promoted the benefits of electrostatics but until now, not everyone has been convinced – this gives them the chance to find out for themselves.

“Being able to undertake testing under laboratory conditions, with the help of an experienced applications chemist, shows them exactly how well this technique works and the benefits that can be achieved.” SAS is working with Robin Brownsill, M.Sc. CChem MRSC, who has a background in medical and pharmaceutical research. He has been able to apply specialist analytical techniques to the trials process and has already undertaken tests for SAS’s customers at the University’s food testing laboratories.

UoR colour

The testing process, which works equally well across a range of powders, additives, vitamins, spices and oils, is able to identify key conductive components such as salt, acids and sugars. Brownsill says it is not about proving if one spice flavour is more conductive than another, but simply demonstrating the proof of concept. “All we need is a test sample to be able to demonstrate that electrostatics work well and to show the positive benefits that can be achieved,” he said. “The trials we’ve conducted so far have been extremely positive and the companies we’ve been talking to have had excellent feedback which has helped them in the decision making process.”

The trials highlight the benefits of using electrostatics, which include impressive cost savings on powder usage because the amount of wastage is cut dramatically; less dust and powder in the air results in a cleaner and more efficient working environment; and the end result is a greatly improved tasting product with all-round flavour coverage.

Peter King will be talking in more detail about the trials facility at this year’s Interpack event, which takes place in Dusseldorf May 8-14. Visit SAS in Hall 4, stand F14 or, for more information, email info@spiceapplications.com.

SAS keen to expand global distributor network

Increased demand for its electrostatic products and services means Spice Application Systems (SAS) is keen to expand its global distribution network.

The award-winning UK-based manufacturer wants to join forces with companies who (ideally) already work within the food and/or pharmaceutical sectors.

Managing director, Peter King, said: “We export our equipment around the world, including Europe, Asia, the Middle East and the Americas and, as more organisations see the savings and improvements achieved by electrostatics, we are receiving an ever increasing number of enquiries.

“To meet that demand we want to expand and attract new companies who share our passion for innovation and delivering a first class product to our customers.”

King is urging companies attending this year’s Interpack event, which takes place in Dusseldorf May 8-14, to visit SAS in Hall 4, stand F14, to find out more. Alternatively, they can contact him via the SAS website at www.spiceapplications.com.

SAS is recognised as a world leader in the use of electrostatics to apply flavourings, coatings, powders, vitamins and spices to a wide range of foodstuffs, including snacks, confectionery, dry pet food and meat and vegetable products. The technique is also used in for tablet coating in the pharmaceutical sector.

Key benefits for customers using electrostatics include impressive cost savings through a reduction in the amount of powder wastage; a cleaner working environment as there is less dust released into in the air; and an improved end product, thanks to the way electrostatics achieves a true wraparound effect during the coating process.

To find out more and talk to Peter King at Interpack, please visit https://www.spiceapplications.com/visit-us-at-interpack.

Olympic dope testing on athletes and racehorses comes to the food industry through electrostatics

New test to prove the worth of electrostatics
Spice Application Systems is launching an exclusive new facility which allows customers to test out the power of electrostatics on their products.

The testing, which takes place in laboratories at the University of Reading, is being led by an experienced applications chemist, and can help manufacturers determine the conductivity of the ingredients to achieve top class results.

SAS managing director Peter King says the move is in reply to a long-held industry view that electrostatics “doesn’t work”. He says he is determined to prove the doubters wrong and ensure they “find out the truth”.

“For far too long, electrostatics has been seen as the ‘cinderella’ approach to adding flavourings and powders to foodstuffs,” he said. “In fact, electrostatic technology is so advanced that it is used in the world’s top laboratories for drug testing in high level sports such as the Olympics and horseracing, if the technique is good enough for them, it is undoubtedly good enough to succeed in the food industry.”

Working alongside King and leading the trials programme is experienced pharmaceutical industry expert Robin Brownsill, M.Sc. CChem MRSC. With a background in medical and pharmaceutical research, he has been able to apply specialist analytical techniques to the trials process and has already undertaken tests for major customers at the University’s food testing laboratories.

“For SAS’s clients, the biggest question has always been ‘does electrostatics work’, these tests give them an unequivocal ‘yes’,” said Brownsill. “For the first time, we can examine the make-up of powders and spices in minute detail and, by adding a negative charge, can demonstrate the exact level of electrostatic conductivity that manufacturers can expect when they are applied to the base product. “These tests provide major food companies with the proof they need and we believe it will give them the confidence to invest in SAS’s equipment. You can’t argue with science.”

The testing process, which works equally well across a range of powders, additives, vitamins, spices and oils, is able to identify key conductive components such as salt, acids and sugars. Brownsill makes the point however, that it is not about proving if one spice flavour is more conductive than another, but simply demonstrating the proof of concept. “Our new test facility shows not only does electrostatics work, but it works well, and all we need is a test sample to be able to demonstrate the process,” he said.

“The benefits of using electrostatics include massive cost savings on powder usage because the amount of wastage is cut dramatically; there’s less dust and powder in the air, so it’s a much cleaner and efficient working environment; and the end result is a greatly improved tasting product with all-round flavour coverage. “With this new test facility in place, I fail to see how anyone can now say that electrostatics doesn’t work for the food industry and we hope it will be a big step forward in helping persuade major manufacturers.”

King and his team will be talking about the latest techniques at Interpack 2014, May 8-14 in Dusseldorf, Germany, where SAS is in Hall 4, stand F14.

To find out more, email or call 01865 747634.

Snackex success for SAS

Spice Application Systems scored its highest number of enquiries ever from the Snackex show, according to managing director Peter King.

And, within a week of the show finishing, the first orders had already been received from a new client in Russia.

“We were absolutely delighted, both with the number of visitors and also the high calibre of attendees,” said King.

“Enquiries were of an extremely high quality and, more than anything else, manufacturers wanted to find out more about how electrostatics can save them money through reduced wastage. It’s something which is becoming ever more important and the results speak for themselves when it comes to savings on the bottom line.

“We were also able to talk about our latest developments, such as our trials facility in Belgium, which gives manufacturers the chance to test out new flavours and coatings in total confidence, and overall the response was fantastic.”

Business has been booming recently for Spice Application Systems, which exports its equipment worldwide. The explosion of the popped chips market has been particularly successful for electrostatics as manufacturers tap into demand for a healthier snack with less oil and fat but plenty of flavouring.

SAS’s top electrostatics experts at Snackex

Visit Spice Application Systems on Stand: 125

Experts in electrostatics will be 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 from Spice Application Systems (SAS), 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.

For more information, visit www.spiceapplications.com or to book an appointment to meet Peter King, please email info@spiceapplications.com. For more information on Snackex 2013, please visit www.snackex.com.