Steripure features an article in this month’s Ingredients Insights edition
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 control of natural low moisture food ingredients such as […]Read More →
Olga Pierson and Marine Polesel have joined our team
Olga Pierson is our new sales manager in charge of France, Southern Europe, Eastern Europe and South America. Born in White Russia, Olga came to France fifteen years ago to finish her Master’s degree in International Business. She has about ten years of experience in the import and export of fruit and vegetables and has […]Read More →
Steripure : providing services at European level
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 that the need for vacuum saturated steam treatment and thus […]Read More →
Vacuum saturated steam injection : a treatment solution for organic products
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 of healthy lifestyle and nutrition, organic foods must (even […]Read More →
Towards a significant reduction in the cost of treating soft fruits
Plums, grapes, goji berries … fruits generally have a high microbiological load that is not destroyed by the drying processes whose temperatures are insufficient. Worse, the sugar concentration and the residual moisture content of soft fruits offer ideal conditions for the development of yeasts, molds and Enterobacteriaceae. All these fruits react perfectly well to the […]Read More →
Powdered products : is your process really safe ?
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, which is most often done mechanically and at low […]Read More →
5 log kill step : soon a standard requirement for all tree nuts ?
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 sector to rethink their risk analyzes. As a result, they […]Read More →