Lampados completes closed processing plant for Liteez 3D sweetener
The facility has been designed according to eco-friendly principles to reduce energy and water use, with a BRC (British Retail Consortium) Grade A certification.
Foaming stage
Noam Kaplan, CEO, Lampados, who joined the family-firm in 2009 said the production of meringue is susceptible to contamination during the foaming stage, which means many manufacturers process the product manually.
With the facility, based in Israel, Lampados has installed a closed system to prevent contamination at every stage of the process including packaging.
Kaplan said when creating a sweetener it strives to make a product with ‘exceptional characteristics and functionality’ and at the same time to incorporate a responsible manufacturing approach.
“Consumers, especially Millennials, expect manufacturers to be a part of the community and take care of the environment,” he added.
Part of the production process of Liteez 3D sweetener at the facility includes; a more controlled foaming system, reducing water usage by 9%; heated pipes, saving 6% energy by drying the materials more rapidly; and shifting to a continuous process, washing equipment and utensils once in each production.
Water usage
Kaplan said water usage is of particular importance, especially in Israel, where it is a valuable resource.
ConfectioneryNews reported on news about Lieez last year when Lampados showcased the product at the ISM tradeshow, in Cologne, Germany.
Kaplan said at the time, it wanted to create a new concept for a healthier, tasty, and indulgent sweetener which consumers can add to a hot drink or consume as a low-calorie snack.
Two Liteez contain about two calories, instead of 20 calories in one teaspoon of table sugar.
"There is no dual usage sweetener internationally today. In the confectionery industry it is possible to bake a vegan meringue kiss but it takes 14 hours and not on an industrial scale,” he said.
"Other meringue kisses will use either eggs and sugar substitutes as Erythritol but the taste and texture is different from regular meringue kisses or will use aquafaba with sugar and then again the texture is not the same.”
Lampados family-business was created in 1975 and specializes in tabletop sweeteners and health products, such as sugar-free syrups.
