Category Archives: Archive News

Simple spray head system cuts powder leakage

A simple retrofit electrostatic spray head can save cheese manufacturers thousands of pounds by dramatically cutting powder leakage on cheese processing lines.

Oxfordshire-based Spice Application Systems (SAS) says its latest low cost SAS 1 E model is so successful because it fits straight into an existing drum.

Managing director Peter King said: “Traditionally, huge amounts of powder are left behind as the cheese enters the drum for tumbling and mixing.

“We’ve been working hard to cut down the powder wastage in the atmosphere during that process. By retrofitting our electrostatic spray head straight into the drum, the cheese and the powder stays in one place and the full benefits of the electrostatic process can be applied without any going to waste.

“We’ve already been testing this system with some of the big names in cheese and dairy processing and the results are superb. Manufacturers like it because they can see immediate benefits for powder savings, and because it’s a retrofit system, they can keep existing equipment in place without the need for costly new investment.”

The problem of starch powder dust is a major one for the cheese industry and reducing wastage not only saves money, but also creates a much more efficient working environment with less downtime required for cleaning.

It also means that, because the grated cheese is coated more effectively, there are less problems with the cheese sticking to packing and processing equipment, which can lead to expensive production line shut-downs.

Electrostatics are already widely used in other food manufacturing sectors, including snacks, confectionery, cereals and frozen foods.

It is especially suitable for sliced and grated cheeses, sold both in packets and for application on tabletop favourites such as pizzas and cheesy breads.

‘Snackex effect’ boosts orders for Spice Application Systems

New orders worth around a quarter of a million pounds have been secured by Oxfordshire-based Spice Application Systems in the first six months since last summer’s Snackex event in Barcelona.

Managing director, Peter King, says the number of enquiries converted into orders is the highest he has seen in recent years, and believes it shows the food industry is waking up to the benefits of electrostatics.

New customers in South America, South Africa and India have helped boost business, while expansion plans by European clients have added to the company’s successful order book.

“We’ve been absolutely delighted at the ‘post-Snackex effect,” said King. “The show itself was excellent and provided great networking opportunities, but to have so many enquiries convert into firm orders has been the icing on our cake.”

Proving especially popular have been SAS’s dry vibrator model, designed to add powders to crisps, chips, peanuts and other snacks, together with the oil model, which electrostatically charges oil as it is sprayed on to snacks, cereals, pies and other food products.

By dramatically reducing wastage of powders and oils, SAS’s electrostatic equipment can keep costs down and provide a much cleaner and more efficient working environment.

Well over 1,500 production lines worldwide now recognise its benefits and King believes as more and more manufacturers look to cut costs and improve product quality, electrostatics will continue to attract even greater attention.

SAS targets USA expansion

Spice Application Systems has announced plans to expand into the USA and is actively looking for potential partners and distributors.

Managing director Peter King believes there are huge opportunities to grow electrostatics Stateside, capitalising on the success the company has achieved in mainland Europe.

“We’re keen to get together with like-minded companies who could work with us as partners or become distributors for our equipment,” he said. “Electrostatics has already proven its value to many of our blue chip clients in Europe and expanding into the USA will give us a much stronger platform to grow the technology.”

Thanks to its existing reputation, the Oxfordshire-based company is already considered a world leader in the use of electrostatics to apply flavourings and coatings to foodstuff and pharmaceuticals.

To date, much of its success has been achieved in areas such as snacks and breakfast cereals, but King believes cracking the USA market will lead to expansion across a wider range of food industries.

He plans to target dry pet food, cheese processing and confectionery as key areas to demonstrate how electrostatics can deliver substantial savings for food manufacturers, by cutting powder wastage, reducing production line downtime and improving efficiency.

“The opportunities will be huge, but we need to partner an American company with an established sales and marketing operation; a solid customer base in the food industry; and a good track record in food manufacturing in order to make a success of the programme,” King concluded.

Since the beginning of the year, SAS has exhibited at major shows in Dusseldorf, Barcelona and Dubai, where latest developments such as the launch of a lightweight drum and a new spice coating conveying system for rice cakes, biscuits and similar products have attracted widespread interest.

SAS makes the news

Spice Application Systems has been making the news in a number of food industry publications recently.

Snacks, the official journal of the European Snacks Association, featured SAS in a post Snackex review article in its Autumn issue, where Peter King talked about the large number of enquiries received on the stand.

Food Processing magazine reported on the company’s success at Interpack earlier in the year and quoted Peter on the success of electrostatics in food manufacturing, as well as highlighting the launch of a new lightweight drum at the show.

In August, Ben Bouckley, writing for Foodmanufacture.co.uk, interviewed Peter on the state of the market in the UK and Europe and asked if more UK firms were willing to take up the electrostatics challenge. To read the article in full, please visit http://www.foodmanufacture.co.uk/Business-News/Death-of-the-Drum-on-hold-with-UK-firms-slow-on-electrostatic-uptake

Major boost for electrostatics at Snackex

Immediate bookings for trials and a bulging enquiry book marked the end of a highly-successful trip to Snackex 2011 for Spice Application Systems (SAS).

As manufacturers look for more ways to save money and improve product quality, electrostatics is increasingly becoming the most sought-after technology thanks to its ability to offer true “wraparound” powder application and flavouring.

Leading the field in electrostatics is Oxfordshire-based SAS, which has its units installed on more than 700 snack production lines around the world.

Managing director Peter King said: “This year’s show was tremendously successful for us. Our technology generated an especially big response among nut production manufacturers who are continually looking for new ways to reduce wastage but ensure product quality is optimised.

“Electrostatics is ideal for the application of powders and flavours to a wide range of nuts, including peanuts, cashews and macadamias and we can offer both powder and liquid applications, which makes it a flexible and affordable option.”

In addition, SAS’s highly-developed processes and technology are especially suited to the snack industry’s increasingly complicated shapes where consistent flavour application can be hard to achieve.

To find out more, visit www.spiceapplications.com.

Flavour to savour – visit Spice Application Systems at Snackex June 13-14

Visit Spice Application Systems (SAS) at Snackex 2011 on stand 407, where managing director Peter King will be talking about the benefits of electrostatics to apply flavours to a wide range of snacks.

SAS’s highly-developed processes and technology are especially suited to the snack industry’s increasingly complicated shapes and, thanks to the way electrostatics works, it provides real wraparound coverage for flavourings and coatings.

The result is less powder wastage and increased cost savings, less downtime of machinery for cleaning and a much better product for customers to enjoy.

Snackex 2011 takes place in Barcelona, Spain on June 13-14. To find out more about the show visit www.snackex.com. To find out more about SAS, see www.spiceapplications.com.

Bumper Interpack for electrostatics experts

New flavour application techniques and the launch of a lightweight drum proved a winning combination for Spice Application Systems at Interpack 2011.

The Dusseldorf show attracted buyers from around the world and saw managing director Peter King walk away with a large number of enquiries, declaring: “It was our best show ever.”

The Oxfordshire-based firm unveiled a new spice coating conveying system for rice cakes, biscuits and similar products. Ideal for adding either sweet or savoury flavours, the wire belt conveying system allows powders and oils to be sprayed from both above and below the product, ensuring maximum coverage and minimum wastage.

Also attracting a great deal of attention was a new, smaller stainless steel drum, specially designed to fit on head before the packer.

“The drum was especially well received, we had it running on the stand so people could see how it worked,” said King. “They loved the fact it is so lightweight and portable, which also makes it ideal for conducting smaller scale flavour trials, either on food manufacturing lines or in laboratories.”

In addition, there was keen interest from potential customers in the dairy processing industry who face the perennial problem of how to deal with dust from starch powders in cheese factories.

Using electrostatics, SAS is able to dramatically cut the amount of starch powder dust in the air on cheese processing lines, making for a much cleaner and more efficient working environment

The technique is particularly suitable for sliced and grated cheeses, sold both in packets and for application on tabletop favourites such as pizzas and cheesy breads.
With a strong reputation built up in over a decade’s track record in the industry, King is recognised as one of the leading experts in electrostatics and SAS’s equipment is now installed on more than 1,350 food production lines around the world.

“Manufacturers have realised that electrostatics not only does the flavour application job better than any other process in the marketplace, but it also delivers real bottom line cost savings because the amount of powder wastage is substantially reduced and downtime for cleaning is minimal,” he concluded.

“The amount of interest we received at Interpack shows that electrostatics is going from strength-to-strength.”

On the stand, visitors were also able to view a series of DVDs showing SAS’s equipment in action, allowing stand visitors to see how electrostatics delivers the dual benefits of less powder wastage and superior product coating.

In June, SAS will be attending Snackex 2011 in Barcelona, Spain on June 13-14.

For more information, visit www.spiceapplications.com.

See SAS in action at Interpack this week

Visit the SAS stand at Interpack 2011 until May 18

Spice Application Systems unveiled its latest electrostatic equipment for the food manufacturing industry at Interpack 2011, in Dusseldorf, Germany, which started on May 12 and runs until May 18.

These included a new spice coating conveying system for rice cakes, biscuits and similar products, plus a new-style drum for the application of flavourings to conventional snacks.

Managing director Peter King says his business has seen its order books double over the last 12 months, with more than 1,100 units now installed on food production lines around the world.

King said: “There’s no doubt that at a time when manufacturers are looking for increased efficiency and cost savings, they are now seeing the benefits that electrostatics can make to their bottom line.

“We’re expanding into new geographical markets all the time and we are also getting increased interest from new food sectors, such as dairy and cheese processing where we have been conducting some very exciting trials. Interpack 2011 is a great opportunity for us to further boost our business and spread the word that electrostatics really does make a difference.”

Also on display at Interpack was a series of DVDs showing SAS’s equipment in action, allowing stand visitors to see how electrostatics delivers the dual benefits of less powder wastage and superior product coating.

King says with tightening budgets, it is the cost savings delivered by electrostatics that has prompted a real increase in take-up of the technology, with companies seeing the benefits that can be delivered in the application of flavourings and coatings to a wide range of foodstuffs.

These include 100% accuracy on the amounts of powder and oils applied, dramatically reducing powder wastage. This in turn means greater energy efficiency and improved production processes, thanks to the need for less manufacturing downtime for cleaning.
At the same time, product quality is vastly improved thanks to the “wraparound” effect for flavourings and coatings achieved by electrostatics.

SAS’s success within the export market was marked recently when the company was named a top six finalist in the Thames Valley Export Award, sponsored by UK Trade & Investment (UKTI) South East.

SAS’s equipment allows powders and flavourings to be electrostatically applied to anything from snacks to breakfast cereals; dry pet food to fresh meats; confectionery and frozen foods. It can be either installed on new machinery or retrofitted to existing production lines.

For more information, visit www.spiceapplications.com.

Electrostatics – the simple solution for complicated snacks

Visit Spice Application Systems at Snackex 2011 on stand number 407

The drive for greater innovation in the snack market is creating problems for manufacturers when it comes to flavour application, according to one industry expert.

Peter King, managing director of UK-based Spice Application Systems (SAS), says the number of enquiries he receives from pasta snack manufacturers is increasingly focused on the need to find a solution to ensure flavours and powders stick to ever more complicated pasta shapes.

“Traditional ‘stick where they touch’ methods of flavour application simply don’t work well with some of the new pasta shapes which we are seeing coming onto the market or at development stage,” he said.

“As a result, product quality is suffering because customers aren’t enjoying an all-round flavour experience and production costs are increasing because manufacturers are seeing much higher fall-off of powders, which creates expensive wastage.”

He believes that the benefits and cost savings demonstrated by the use of electrostatics to apply flavourings and coatings can solve both problems in one easy step. And he says more and more manufacturers are coming round to the idea – his order book has doubled over the last 12 months and SAS now has more than 1,100 units on production lines around the world.

“Electrostatics has come of age and is demonstrating what a superb technology it really is,” he said. “We have proved time and again that it saves money by reducing wastage, provides pinpoint accuracy of quantities, improves production rates because of less downtime for cleaning, and importantly, it produces a much more consistent end product for the consumer.”

The technology works by applying a static charge to powders or flavourings as they are sprayed onto the snacks during the production line process. As these become ‘negatively’ charged, they automatically stick to the ‘positive’ base product – such as the pasta snack – creating a true wraparound effect.

Another added benefit is that the electrostatic spray heads, available to suit a range of different powder and oil applications, can either be retrofitted onto existing production lines or purchased as a complete new unit.

SAS will be showcasing its latest equipment at Snackex 2011, in Barcelona, where King will be on hand to talk about the benefits which can be achieved.

“We expect Snackex 2011 to be a great opportunity for us to further boost our business and spread the word that electrostatics really does make a difference. I’ll be extremely happy to talk to any manufacturers who want to discuss the difficulties they are having with flavour application,” he added.

SAS’s success within the overseas market was marked recently when the company was named a top six finalist in the Thames Valley Export Award, sponsored by UK Trade & Investment (UKTI) South East.

For more information, visit www.spiceapplications.com.

Gulfood boosts Middle East sales success

The increasing use of electrostatics to apply flavourings and powders on food production lines across the Middle East and Asia has signalled a boom time for UK manufacturer Spice Application Systems (SAS).

It’s less than six months since SAS opened an office in Dubai to act as a regional base for sales and equipment distribution throughout the area.

Already the move has paid dividends and at the recent Gulfood exhibition, the company attracted a solid stream of enquiries from countries including Saudi Arabia, Yemen and Jordan.

Managing director Peter King said: “This was our second time at Gulfood and we had a very good response. The attraction of our equipment is that it can be retrofitted onto existing food processing and production lines, so companies don’t have to invest in a complete new system.

“Opening a sales office in Dubai enabled us to provide a faster service and range of benefits to our regionally-based clients and our success at Gulfood has underlined the benefits that our equipment can deliver to food manufacturers in this region.”

The Dubai office also enables SAS’s customers to buy at a regionally reduced rate of import duty.

SAS already has more than 1,100 units already installed on food production lines around the world and King says that in today’s economic climate, manufacturers are looking for ways to save money while ensuring they maintain top quality products.

“Electrostatics can deliver on both points,” he continued. “Not only does the technology enable food processors to ensure 100% accuracy of the powders, oils and flavourings they apply to a wide range of foodstuffs, but it also dramatically reduces powder wastage, improves product quality and increases production and energy efficiency through less downtime for cleaning.”

The technology can be used on a wide range of foodstuffs, including snacks, breakfast cereals, confectionery, dry pet food, fresh meat and poultry, and frozen foods.

In May, Peter King will be talking about the company’s latest developments on his stand at Interpack 2011, in Dusseldorf, Germany.

For more information, visit www.spiceapplications.com.