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
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
It is a fact, major European prime contractors have integrated into their HACCP approach the risks related to the presence of pathogens in dried fruit. They are increasingly likely to require their suppliers to systematically pasteurize the products they purchase. This fundamental trend translates into a very rapid increase in volumes treated
Our vacuum + saturated steam treatment process has been validated according to the Almond Board of California (ABC) protocol. The tests, performed on almonds in the presence of an authorized inspector by the Food and Drug Administration (FDA) have indeed confirmed the capacity of our equipment to ensure a 6 log
A simple routine bacteriological analysis of a mixture ready to be marketed which invalidate the results obtained upstream, and it is a whole batch of high added value product which can be brought to destruction. Indeed, each seed type reacts differently to heat treatment and it is usually impossible to
It is a fact, major European prime contractors have integrated into their HACCP approach the risks related to the presence of pathogens in dried fruits. They are increasingly likely to require their suppliers to systematically pasteurize the products they purchase. This fundamental trend translates into a very rapid increase in volumes