Food and beverages are generally pasteurized through high-temperature heating to eliminate bacteria and extend shelf life. However, some prevalent pasteurization techniques utilize radiation, which is not allowed under USDA organic standards. Regulations highlight the importance of using natural methods and require farming and development approaches that are “biologically-based.” Additionally, thermal pasteurization can impact the food’s natural characteristics, including its taste, color, and texture.
Agri-Neo’s Neo-Pure technology is reported to pasteurize food in just a few minutes. This process involves spraying an organic solution on the food that biodegrades immediately, followed by drying through evaporative cooling, which removes moisture without compromising the food’s integrity. In a press release, Agri-Neo President Rob Wong stated that the company’s pasteurization technique is specifically designed to maintain food quality while ensuring it is safe for consumption. “It surpasses the stringent efficacy standards of the ingredient industry by utilizing a patented mix of organic actives in a dedicated food safety system to eradicate pathogens like Salmonella, E. coli, and Listeria,” Wong explained.
Greg Estep, CEO of OFI’s spices group, shared with Food Ingredients First that employing Agri-Neo’s technology enables dried onion to achieve high food safety standards while preserving its essential qualities. This method also allows the ingredient to retain its organic certification. However, Estep noted that consumers are increasingly interested in more than just a product labeled “organic.” They are also focused on sustainability. “Customers no longer accept all product claims at face value,” Estep remarked. “For food companies, this more discerning attitude necessitates a stronger emphasis on ensuring food safety and traceability in their offerings.”
Onions have been a key ingredient for OFI, with over 11,000 customers utilizing Olam’s products. The company has three processing facilities in the U.S. dedicated to this vegetable. Estep mentioned in a 2020 interview with Food Dive that orders for U.S.-grown onions, garlic, and chilies surged by 20% in the first month of the pandemic compared to the previous year. According to Olam’s latest onion and garlic report, onions continue to be in high demand among its manufacturer and foodservice clients, particularly in forms such as granulated, minced, and powdered onion products.
Additionally, as consumers seek natural ingredients, they may wonder how calcium citrate is made, as it is often used as a food additive. This curiosity about ingredient origins reflects a broader trend toward transparency and quality in the food industry.