Development of the world's first alcoholic liqueur foam
Lincolnshire company Libaeration successfully developed the world’s first alcoholic liqueur foam for use in bars and restaurants, pubs and clubs in cocktails, coffee, and as toppings on ice cream and desserts. It wanted to develop the concept further for non-alcoholic products such as fruit foams and savoury foams, like soy sauce and balsamic vinegar.
A vinegar or sauce added to a dish such as sushi or a salad will drain to the bottom of the bowl or plate. If the technology used to create the alcoholic foam for cocktails and other drinks could be successfully used for other toppings it would help caterers to save on the amount of vinegar, sauce and other accompaniments used, which could represent significant cost savings for large organisations.
Food and Drink iNet support
A grant of £1,700, which Libaeration match-funded, was given by the iNet to help Libaeration to employ a food scientist to develop the application for non-alcoholic products, such as fruit foam.
The work gave proof of concept and Libaeration is hoping to move forward and develop the idea on the back of the success of its alcoholic foam, which won the title of Most Innovative Business Supplying into the Food and Drink Sector at the Food and Drink iNet Innovation Awards 2011 and which has been licensed to one global brand, the Dutch distiller Lucas Bols.
The judges at the iNet Innovation Awards said:
“This is a new product that has tremendous export potential. It could be huge, as there’s potential for the technology to be applied to other products too.”
Tim Staniland, pictured, from Libaeration, said:
“The Food and Drink iNet support enabled us to carry on with our innovation programme.”