Swiss lab and production specialists BUCHI works with major brands such as Nestlé and Prima, as well as small and medium-sized enterprises like Kwong Cheong Thye, a Singapore-based condiment manufacturer.
These firms are leading the way in using lab-grade tools in their production lines.
“With innovative developments in the F&B scene, the line between the kitchen and the laboratory has been blurred. Manufacturers are increasingly adopting scientific tools like the rotary evaporator and freeze dryer to create new flavours and textures,” said Qing Qing Dai, general manager at BUCHI. She was speaking to FoodNavigator-Asia at the Speciality Food & Drinks Asia (SFDA) 2024, held at the Sands Expo & Convention Centre in Singapore from 26 to 28 June.
Flavour, safety, and quality
Traditionally used for distilling solvents, the rotary evaporator has found its place in food production, where it can concentrate ingredients like infused alcohols, non-alcoholic beverages, or soups. This not only helps brands develop innovative products, but also improves safety and quality.
There are several key uses of a rotary evaporator.
Firstly, it delivers concentrated flavours from herbs, fruits, or any other ingredients infused into a beverage. By removing water and other impurities, the distillation process captures the pure essence of the infusion, resulting in a more potent and refined flavour.
Distilling a beverage also ensures a consistent flavour across batches.
This enhances overall quality and safety.
Most importantly, it can extend shelf life by removing excess water, reducing the risk of microbial growth or spoilage.