## 4 Discussion
There is no difference between Steam Infusion and conventional kettle cooking with respect to the stability of products and syneresis (separation of starch, aqueous and oil phases), but there are indications that starch gelatinisation is more efficient in Steam Infusion cooking, and this may allow for the reduction of fat content in foods [17]. The sustainability outlook and step change opportunity for manufacturing: the metrics used to measure both the nutrition and sustainability of foods have been used in this investigation to demonstrate the further benefits of using Steam Infusion cooking [20]. Research shows the GHG emission per calorie or mass of protein associated with soup, sauce, and preserved vegetable categories is greater than other food product categories [21]. The use of life cycle assessment (LCA) data such as the global warming potential are routinely reported and tested for many food categories, where the methods used to do this identify food categories in which there are specific barriers to producing food products with increased sustainability attributes [22]. This is the case for soup, sauce, and preserved vegetable categories that have high nutritional density but also have high GHG emissions per calorie. These products are therefore an opportunity for GHG reduction interventions such as the use of Steam Infusion cooking. The reduction in energy used to process these categories using Steam Infusion provides GHG reduction and nutritionally favourable outcomes. The innovative heating technology demonstrated in this study will reduce the GHG emission footprint of these nutrient dense but low calorie or low protein product categories and overcome the sustainability risks associated with them. The major risk is that high nutritional density products will be viewed as high carbon footprint products by consumers. The Steam Infusion technologies used in these reported trials are modular, and they can be used when demand is required so that production becomes responsive to consumption trends. This results in efficiency improvements in factories, and the resulting productivity increases are being demonstrated through the global implementation of Steam Infusion (see, OAL 2020). These have the potential to influence NPD through responsiveness in the reformulation of products such as in the case of sugar and salt reduction. The value of Steam Infusion in creating a modular and responsive food system is demonstrated here, and the value of it to reformulation will be developed in future research reporting. The faster consumer goods can be packed and distributed following heat treatment, the greater proportion of the product shelf life can be used in the supply chain, and this consequently reduces the risk of wasting products. The disruptive effect of these technologies in this advanced processing arena is enhanced by their modulisation because they can be installed and activated on existing conventional production lines, known as \"retro-fitting\", in a very short time. The technologies reported here enhance the value of ROI opportunities in the food and beverage sector to deliver innovation and improved industrial infrastructure (included in Sustainable Development Goal 9). They are immediately available to be used by manufacturers, and this research quantifies their operational and related sustainability impacts, providing new insights into how NPD strategies can be transformed. The development of multi-ingredient products such as soups, sauce, and preserved vegetable products becomes exceptionally important because they are at the core of popular'ready to prepare' or'ready to eat' meal formats. As such, Steam Infusion is an excellent example of advanced food processing technology that is systemically transforming the manufacturing, retail, and consumption functions of food supply.