Lampados sweetener production process cuts energy and water usage

Lampados has developed an entirely automatic, closed-system production process for Liteez that ensures product safety and purity according to the strictest certifications, with full control over every step, including packaging.

Production of meringue is typically highly sensitive to contamination, especially during the foaming stage. Many meringue manufacturers engage this stage manually which also is labor intensive. The new closed system of Lampados prevents contamination throughout every step, allowing the maximum flexibility that enables increasing capacity by 22 times.

“When we set out to create a new sweetener, while we certainly strived for exceptional characteristics and functionality, we wanted to do so with responsibility,” explains Noam Kaplan, CEO of Lampados. “Consumers, especially Millennials, expect manufacturers to be a part of the community and take care of the environment. Part of Lampados’ mission is to make Liteez a better-for-you product in every aspect.”

The new production process of the Liteez 3D sweetener allows water and energy savings due to:
• A more controlled foaming system that allows for a reduction of water in the mixture by 9 percent. This reduction also saves energy in the drying process.
• Heated pipes save 6 percent energy by getting the material from cold to drying temperature more rapidly.
• Shifting to a continuous process, washing equipment and utensils only once in each production, while still ensuring maximum safety and purity. This saves a further 47 percent on water usage.

“As a family business, Lampados constantly turns back to its roots and core values,” explains Kaplan. “We keep searching for innovation in flavor and functionality, but it also is important for us to conserve our precious resources. Water is one of the most valuable resources in Israel, so it is only responsible for reducing waste and at the same time produce our safe sweetener using only simple ingredients.”