This situation was triggered by the US additional tariffs established on steel and aluminum imports from certain origins and the subsequent countervailing measures adopted by the countries affected. Are you among industrials who feel the impact of tariffs slowing down the dried fruit and nuts...
Steripure was founded in 2012 by Olivier Bourgois, following the vision that the agglomeration of industries, the more and more sophisticated means of product traceability, increasingly widespread media coverage of food scandals and rising conscience about microbiological risk on low moisture food ingredients will profoundly...
With a big section on food safety in general, and on the microbiological risk on dried fruits and nuts in particular, this month's Ingredients Insights edition was strongly matching Steripure's business activity. While the European Food Industry still struggles to establish a coherent framework for quality...
DISCOVER OUR 2018 STUDY ON The evolution of rancidity on untreated vs. roasted vs. vacuum saturated steam pasteurized nuts STUDY PRESENTATION Since the beginning of 2018, we conduct an 18-month study to monitor the development of rancidity on untreated nuts vs. roasted nuts vs. nuts pasteurized via a...
Four years ago, the U.S. Food and Drug Administration released a draft risk profile on the public health dangers associated with spices, identifying the presence of pathogens such as Salmonella and filth in general. It described efforts to reduce the public health risk posed by...
Our company now generates half of its turnover on export markets, demonstrating that it is organized to work on a European scale, respecting the costs and deadlines required by the international market. The fact that a variety of European actors use our services also proves...
The Steripure process is certified organic following norms and prescriptions of Ecocert FR-BIO-01; It can be used on organic products, which is not the case for most other heat treatments and even less for treatments such as irradiation. Their marketing strategies usually aligned with the axis...
Plums, grapes, goji berries ...
The agro-food industry is using more and more powdered ingredients, which can be easily incorporated into different recipes. We know from experience that these products generally have a high microbiological load; they are in fact particularly exposed to the risks of contamination during their transformation process,...
Considered less risky because of their low moisturecontent in the past, nuts are now in the spotlight of quality assurance teams. Salmonella intoxications linked to almonds produced in California in the early 2000s have been a paradigm which has led the major players in the...