Processes

Aseptic Paste

Commercially sterile* paste is produced via thermal treatment and packaged into hermetical sealed pre-sterilised containers; product is free from viable microorganisms capable of growing under normal non-refrigerated temperatures. Aseptic preservation provides 24 month shelf life preservative free paste, eliminating the need for refrigeration. This process is suitable for acidic foods such as apple, tomato and kiwifruit

 

Aseptic line thumb

UHT Paste and Puree

Ultra-high temperature processing (UHT) produces commercially sterile* paste and puree by heating for an extremely short period then packaging into hermetical sealed pre-sterilised containers; product is free from viable microorganisms capable of growing under normal non-refrigerated temperatures. UHT preservation provides 24 month shelf life preservative free paste, eliminating the need for refrigeration. This process is suitable for low acid and alkaline foods such as pumpkin and sweet corn.

  UHT Line thumb

 

Frozen Puree

Frozen puree is low heat treated to reduce microbiological activity while maintaining a fresh flavour. It is then plate or blast frozen below the temperature at which bacterial, yeast and mould growth occur***, providing 24 month shelf life at -18°C

 

 

Powders

Vegetable powder is produced by the application of a thin film of liquid onto a heated drum resulting in cold water soluble powder with low microbiological activity.** Liquid is rapidly reduced to < 5% within a single rotation of the drum minimising denaturation. Sheeted powder is then milled to the desired particle size – creating a free flowing powder – and packed in food grade bags. Drum drying provides 24 month shelf life preservative free powder, eliminating the need for refrigeration.

 

 Corn powder roller

IQF

IQF (Individually Quick Freezing) produces free flowing frozen fruit and vegetables. This process often incorporates blanching or steaming – cooking and reducing microbiological activity*** – then quick freezing at extremely low temperatures. Quick freezing minimises damage to the texture and flavour of food via the formation of smaller ice crystals. Quickly cooling below the temperature at which bacterial, yeast and mould growth occur provides a 24 month shelf life at -18°C.

 

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*Commercially sterile as defined by the USDA Code of Federal Regulations Title 21, Volume 2 Revised as of April 1, 2012 [CITE: 21CFR113.3] Sec. 113.3 (a)
** USDA vegetable powder microbiology standards
***USDA freezing standards