Stephens innovation in the research of the latest cold plasma technology
Stephens has been involved in the research of cold Plasma over the last two years and has now had a breakthrough in progress. Their goal is to use non-thermal (cold) Plasma to reduce the microbial load within packed meat. This revolutionary process will allow the “use by” dates on packed meat to be greatly extended.
This EU sponsored project sees Stephens working closely with both other food manufacturers and technical engineering companies at the Danish Meat Research Institute based in Denmark. Thanks to the commitment and focus that these individuals have put into the advancing of this technology. Stephens were sent a prototype machine last Friday to their production unit in Kent for testing. Over the course of 3 days, the team (Paul, Gary, Alan) have run various trials to replicate what they had seen in Denmark. The test trials are now on hold while Stephens wait for the use by dates to expire. Once this has happened, the products will then be passed onto the Stephens in-house testing lab where their colleague Kris will perform extensive tests to prove the hypothesis correct, that the meat has exceeded its original use by date.
The public and trade will both greatly benefit from this fantastic new invention as food waste will be shortened making this cost effective as well as safe.
Stephens Joining the Countries biggest sandwich association
Over the past weeks, Stephens and Deli-Charcuterie have invested time in joining the British Sandwich Association (BSA). This key move puts the company in the spotlight for sandwich companies seeking a new supplier. Stephens’s goal is to bring 100% English cooked meat to the trade and this is a step in the right direction. By keeping up to date with the latest associations and aligning with the countries standards and expectations shows the companies dedication and initiative.
BSA goal is to set technical standards, encourage innovation and excellence while providing a collective voice for all involved in the making, distribution and retailing of sandwiches. Members of this association are showing willingness to provide the sandwich industry with the best Britain has to offer. What makes Stephens perfect for this is that their meat is all made on site in Kent, the garden of England.
Stephens shares with German Engineering Interns
In a dual initiative with UK Professionals, Stephens recently played host to two German Engineering students. They wanted the opportunity to improve their business English and it was the perfect opportunity to carry out a process analysis exercise in the ham slicing and packing area. Their engineering skills were ideal for identifying gaps in efficiency and in advance of a planned re-design of the ‘high-risk’ production area at Stephens. Production Manager Gary Luff noted “The specialist engineering skills Pascal and Michael bought to Stephens really opened our eyes to alternate ways of thinking about how the layout of the machinery can change production efficiency”. Managing Director Paul Lawson added “We were delighted to offer the place to the students. We know they enjoyed the experience and it helped tremendously with their business communication skills. It was great for us of course because we learned a lot from their engineering skills”.
