Steripure offers steam sterilisation services for low moisture products, based on a unique combination of preheating, vacuum and saturated steam injection which is very effective in microbial reduction while preserving the products' organoleptic characteristics.
Treatments are optimised for low moisture products such as nuts, seeds, dried fruits, herbs and spices. Processes are validated for a >5 log reduction of pathogens such as salmonella, e-coli and thermo-resistant spores. The service is organically certified and available to importers or processors and other industrials handling low moisture products.
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 change the market's need for food safety management.
Indeed, closer monitoring of food imports and consumer goods by health authorities and more stringent regulatory oversight have led to increases in the number of recalls and identification of a larger number of food borne illness outbreaks. Recalls and outbreaks carry a huge cost not only in direct recall cost and human illness costs but they are also damaging to brands and entire product categories as a whole.
An undetected presence of pathogenic bacteria or a poorly controlled bacterial load can affect the entire product distribution chain and lead to recalls, non-conformities, and significant brand image spoilage or consumer disaffection.
Over and beyond regulatory requirements in France and Europe, the market often demands compliance to stringent specifications for producers and importers. Especially big global players such as Nestlé, Mondelez, and others who are striving towards a zero risk policy on all ingredients identified as potential risks in their value creation chain - for example, all natural ingredients like tree nuts, seeds and spices.
Steripure offers its expertise, skills and equipment to overcome and manage these constraints and risks, to diversify the possibilities of sourcing and to provide access to new markets.
The project started with a pasteurisation installation in Eguilles, France, where the company was able to demonstrate the performance of this innovative process by treating products for several European customers. Steripure was amongst the first to invest into high-end technology developed by Napasol, a Swiss company whose process is based on combining vacuum and saturated steam. Olivier Bourgois was familiar with this technology, it having been used for treating vanilla products in the company Eurovanille which he founded with his brother before.
In 2013 Steripure expanded into a facility in Rousset, France. There, additional technology was installed to meet growing customer demand, notably two static pasteurisation lines Statisol 50 and Statisol 600 and one rotating unit Rotosol 60. In order to meet the expectations of big account buyers, third party validations for 5 log germ reduction were successfully conducted on the static and rotating units, strictly applying the only valid framework for kill-step validation as prescribed by the Almond Board of California under the Food and Drugs Administration.
Today, Steripure has moved into a large new industrial site in Gardanne (still France), designed and constructed uniquely for state of the art pasteurisation services, inspired by six years of experience as well as the essence of all customer and partner audits. The optimisation the new factory brings are notable:
With these expanded capabilities Steripure meets the demands of customers with very large volumes as well as those with smaller volumes, and can now even more efficiently treat a full line of products while responding to the specific needs of each customer.
The solution proposed by Steripure is very efficient at relatively low temperatures with a minimal impact on products even when achieving a >5 log reduction. Steripure now offers a full range of treatments. The Statisol technology allows treating products in bulk bins with preheating and cooling options for products such as nuts, whereas the Rotosol process allows handling powders and seeds in a dynamic process that maintains materials free flowing.
Other pasteurisation technologies available on the market which do not work with saturated steam are less efficient in microbial reduction and affect the organoleptic properties of the products with moisture, overheating or mechanical damage.
With this level of expertise, capacity and technical diversity Steripure has become the European reference for pasteurisation services.