Mark Nicmanis, Co-founder, Triple Line Tech<\/p>\n\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"featured_media":0,"template":"","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"Global Aerosol Summit | Triple Line Tech's sustainable whipped cream siphon","_seopress_titles_desc":"The Global Aerosol & Dispensing Summit at ADF will bring you key insights into the latest technical, sustainability and regulatory challenges for the market. Produced in close collaboration with FEA, the Summit will host expert speakers from across the international aerosol and dispensing community to help you understand the future of the market and create the perfect packaging for your next launch.","_seopress_robots_index":"yes","_activity_time_start":"16:00","_activity_time_end":"16:25","_activity_date":"2024-01-17","_activity_price":"0","footnotes":""},"edition":[744],"location":[776],"track":[],"activity_type":[],"class_list":["post-330066","activity","type-activity","status-publish","hentry","edition-paris-packaging-week-speakers-2024","location-global-aerosol-dispensing-summit-2024"],"_guests":[{"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/guest\/331948"}],"_sponsors":[],"_cover_image":null,"_links":{"self":[{"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/activity\/330066","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/activity"}],"about":[{"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/types\/activity"}],"version-history":[{"count":4,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/activity\/330066\/revisions"}],"predecessor-version":[{"id":333462,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/activity\/330066\/revisions\/333462"}],"wp:attachment":[{"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/media?parent=330066"}],"wp:term":[{"taxonomy":"edition","embeddable":true,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/edition?post=330066"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/location?post=330066"},{"taxonomy":"track","embeddable":true,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/track?post=330066"},{"taxonomy":"activity_type","embeddable":true,"href":"https:\/\/www.parispackagingweek.com\/en\/wp-json\/wp\/v2\/activity_type?post=330066"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}