Mark Nicmanis, Co-founder, Triple Line Tech
Whipped cream that is dispensed onto hot chocolates and deserts in retail coffee outlets and fast food chains is foamed using nitrous oxide and hence generates millions of tonnes eqv of greenhouse gas emissions annually. Triple Line Technology have developed an environmentally friendly siphon that does not require either nitrous oxide or sparklets. This talk will cover: how this technology works and how it compares to existing alternatives in terms of both functionally and sustainability.
