LOW-MOISTURE FOODS ARE NOT SAFE FROM PATHOGENS

Low-moisture foods such as nuts, seeds and grains are often considered a low-risk in food safety. However, pathogenic microorganisms such as Salmonella can survive under dry conditions for several months or even years.

CONVENTIONAL METHODS HAVE DRAWBACKS

Steam (Heat) Pasteurization

Chemical Fumigation

Irradiation

Heat disturbs oils and fats, degrading sensory, nutrition, and germination. As a result, food is no longer raw, and viability is compromised. Also, shrinkage results from volume loss due to lower moisture end product.

Commonly used fumigants such as ETO and PPO are not organic, and it’s use is subject to government restrictions.

Not organic, and requires labeling on packaging that carries consumer stigma.

NEO-PURE™ IS THE ONLY ORGANIC, NON-THERMAL PASTEURIZATION THAT KEEPS FOOD TRULY RAW WITHOUT ANY COMPROMISES

NEO-PURE™ works by combining an organic liquid solution, with a system designed specifically for food processing. It provides a validated 5-log (>99.999%) reduction of harmful pathogens while preserving the natural taste, smell, texture and nutrition of the food.

POWERFUL ACTION

NEO-PURE™ is a low-molecular-weight compound and can pass easily through cell walls/membranes, whereupon it is able to react with internal cellular components, such as enzymes, proteins, and DNA, leading to cell death.

PRESERVES FOOD QUALITY

NEO-PURE ™ keeps the organoleptic and nutritional profile of food unaltered. It does not affect shelf life or germination, and prevents clumping from mucilage in seeds like chia and flax.

HOW NEO-PURE™ WORKS

icons-02

NEO-PURE ™ is an organic liquid solution composed entirely of ingredients found in nature.

icons-03

The NEO-PURE ™ pasteurization process works by misting NEO-PURE ™ onto food and processing it through it’s dedicated food safety system. This process uniformly destroys pathogens on the foods’ surfaces and in cracks and crevices that can harbor pathogens.

icons-01

Afterwards, it completelybiodegrades, leaving the food safe and raw, just as nature intended.

NEO-PURE™ FOOD SAFETY SYSTEM

  • null

    Minimum of 3 metric tonnes per hour in a continuous process flow

  • null

    Fully enclosed system to prevent cross-contamination

  • null

    Short cleaning cycle to maximize operational uptime

  • null

    Flexible layout to fit into any operating environment

  • null

    Compact footprint of only 1,500 square feet for equipment & operation

  • null

    16” touchscreen control with user-friendly interface

  • null

    Data tracking and graphing of critical control parameters for QA/QC and audits

  • null

    Real-time remote system support and troubleshooting

machine-01
null
Food enters through the inlet hopper and is accurately metered to the atomizer via a sanitary rotary valve. Food is gently turned for full coverage of NEO-PURE™.
null
Food is brought up to the dryer inlet through the conveyor. The conveyor is fully enclosed to prevent cross-contamination.
null
Food enters the vibratory fluidized bed dryer where it is dried and cooled at low temperature to remove surface moisture. Lastly the product exits the dryer and is ready-to-eat (RTE).

“Food safety has always been a priority for us, especially since we have a number of iconic brands,” said Luis Deviveiros, Director of Operations, Johnvince Foods/Planters Canada. “We are pleased to be working with a cutting-edge company like Agri-Neo to enhance our food safety protocols and implement this innovative intervention step to the benefit of our distributors, retailers and end consumers.”