Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!

Pasteurization

The importance of maintaining nutritional and sensory quality in pasteurized food

While thermal pasteurization can affect quality in nuts and seeds, finding the right non-thermal process can render product with no noticeable product changes

Nuts and seeds and non-thermal pasteurization
Pasteurization has always been a challenge with nuts and seeds. Thermal processes can change flavor, texture and appearance. A relatively new non-thermal pasteurization method maintains the wholesomeness and flavor of nuts, while providing a 5-log kill step for pathogens. Source: Agri-Neo.
January 10, 2020

Today’s consumers are savvier than ever about what they eat and why they eat it. In the 1980s and 1990s, low-carbohydrate and low-fat foods were seen as the key to a healthy diet. Now, knowledgeable consumers seek a balanced healthy diet that is nutrient-dense and plant-based, incorporating the increasingly popular staples of nuts, whole grains and seeds.

Data indicate that the global nuts and seeds market will grow to more than $1.3 billion by 2024.[1] Combine this with the rise of plant-based diets, and consumers continue to choose easy, readily-available and nutritious ingredients to include in their daily meals. When choosing foods, nutritional value along with sensory factors, such as appearance, taste, smell and texture, can play a critical role in a consumer’s food preferences and eating habits. Many consumers eat with two crucial elements in mind: nutrition value and sensory quality.

However, the natural, key nutrients and sensory qualities of nuts, whole grains and seeds are not always maintained from farm to table. These foods are often pasteurized to keep food safe, eliminate pathogens, such as Salmonella and E. coli, and extend shelf life.

“Some pasteurization methods, such as steam, use high levels of heat to kill the pathogens,” explains Rob Wong, president at Agri-Neo. “However, this method may ‘cook’ the food to some extent and may degrade its sensory and nutritional qualities depending on the duration of the heat exposure. Other pasteurization processes use propylene oxide (PPO) to reduce bacteria, yeasts and mold on raw food. PPO has been classified as a potential carcinogen and may not be healthy for consumption.” [2]

Agri-Neo was featured in FE’s Engineering R&D column in November 2016. You can read about the process in more detail by visiting “A new approach to pathogen-free seeds and grains.”

“Food processors seek pasteurization methods that preserve the key nutrients in nuts, seeds and whole grains while ensuring the food is safe, and Neo-Pure provides the solution,” says Wong. “The organic, non-thermal pasteurization method keeps nuts, seeds and whole grains safe to eat without compromising vital nutrients and fundamental sensory qualities people want.”

Nuts, whole grains and seeds deliver sensory and nutritional value

Nuts, whole grains and seeds are staples for nutrient-dense diets. They provide vital nutrients for our bodies and can be especially important to people who eat a plant-based diet. Vegans, for example, can struggle to get enough protein, calcium and iron in their diet for optimal nutrition. Including a combination of nuts, whole grains and seeds in a vegan diet can help deliver these nutrients with delicious mouthfeel and crunch. To boost the body’s absorption of plant-based iron sources in salads and other vegan dishes, consumers can pair nuts, whole grains and seeds with vitamin C sources, such as fruits and vegetables high in vitamin C.

Nuts supply important nutrients such as plant-based healthy fats, essential fatty acids and iron. A one-ounce serving of almonds provides six grams of protein, 3.5 grams of dietary fiber, 75 milligrams of calcium and 1.1 milligrams of iron. Just two tablespoons of chia seeds are a rich source of plant-based omega-3 fatty acids and fiber, in addition to providing protein, calcium, magnesium and zinc.

A person’s sensory perceptions of food can play a vital role in food preferences and healthy eating habits. Four sensory elements (sight, smell, taste and touch) determine sensory responses to the appearance, aroma, taste and mouthfeel of foods and also can contribute to a person’s food purchasing patterns.

Consumers may make a first-time food purchase based on appearance alone, while repeat purchasers often make decisions based on expected sensory qualities of foods from eating pleasure and experience. How pleasurable and how consistent eating experiences of food are can determine repeat purchase probability. For example, many people enjoy eating nuts for the crunchiness and deep flavor they provide.

However, if the sensory qualities, such as “nutty, fresh, sweet, crunchy,” are lacking, the consumer’s expectations are not met, and the consumer is less likely to repeat the purchase due to the inconsistency of the product.

“Steam pasteurization that exposes food to high heat for too long can cause the skin to pull away and shrivel, changing the mouthfeel and texture of the food. Steam can also alter the natural taste of the treated food, creating a bland, flavorless product,” says Dr. Amir Hamidi, food safety science leader at Agri-Neo.

Non-thermal pasteurization and maintaining sensory elements and raw nutrients of food

Consumers crave foods that satisfy the sensory qualities they enjoy and nutrient-dense foods. As the demand for nuts, seeds and whole grains rise, food processors look to process more volume, ensure food is safe to eat and maintain its essential nutrients and sensory characteristics.   

“Organic, non-thermal pasteurization, such as Neo-Pure from Agri-Neo, maintains the product integrity of nuts, whole grains and seeds, providing consumers with essential raw ingredients,” says Dr. Hamidi. “Neo-Pure provides a validated 5-log kill step for a wide range of low-moisture foods while maintaining the nutritional and sensory qualities of nuts, grains and seeds.”

Research published in the Journal of Food Protection demonstrated the efficacy of the Neo-Pure non-thermal pasteurization method on pathogen reduction in chia and flax seeds. Using Neo-Pure, the treated seeds maintained germination ability (i.e., sprouting) and key nutrients, and preliminary sensory studies showed no effect on sensory qualities.[3] Researchers compared the nutritional value of raw seeds to Neo-Pure treated seeds. Both of the seed variations maintained natural levels of the nutritional characteristics that consumers desire with no significant changes from the raw state. Preliminary sensory studies also showed no effect on sensory characteristics. The non-thermal pasteurization process did not significantly impact the natural ability of seeds to germinate with no significant change from the raw state.

The process eliminates pathogens such as Salmonella, E. coli and Listeria by combining Neo-Pure, an organic liquid solution, with a system designed specifically for food processing. As explained by Dr. Hamidi, Neo-Pure completely biodegrades after eliminating pathogens, which allowed it to receive approval from the U.S. Food and Drug Administration, U.S. Environmental Protection Agency and Health Canada as a processing aid.

Nutrition is continually advancing. Updated nutrition research provides new insights and nutrition guidelines change. Old nutrition guidelines used to recommend a low-fat diet, but now, healthy fats are recognized as an important part of an overall balanced eating plan for long-term health. Plant-based nuts, whole grains and seeds provide these healthy fats, with other key nutrients and pleasing sensory qualities that can make seemingly boring meals not only nutritious but also exciting and delicious. As summarized by Wong, “Using the Neo-Pure non-thermal pasteurization system, food processors can provide consumers with the raw taste and nutrition found naturally in nuts, whole grains and seeds.”

 

[1] https://www.globenewswire.com/news-release/2018/07/25/1541808/0/en/Global-Nuts-And-Seeds-Market-Will-Reach-USD-1345-27-Billion-By-2024-Zion-Market-Research.html

[2] https://pubchem.ncbi.nlm.nih.gov/compound/Propylene_oxide#section=Absorption-Distribution-and-Excretion

[3] https://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-18-381

This article was originally posted on www.foodengineeringmag.com.
KEYWORDS: pasteurization

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Meat/Poultry
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Risk Assessment
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Two men standing in a produce storage facility having a discussion.
    Sponsored byOrkin Commercial

    Staying Compliant With FSMA

  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Corporate manager talking with factory employees

Turning Resistance into Opportunity: Motivating Change in the Food Industry

Image of baby being fed infant formula

HHS Budget Request Beats Familiar Drum

Two men standing in a produce storage facility having a discussion.

Staying Compliant With FSMA

Events

June 26, 2025

How to Design and Conduct Challenge Studies for Safer Products and Longer Shelf Life

Live: June 26, 2025 at 2:00 pm EDT: During this webinar, attendees will learn how to conduct challenge studies for microbial spoilage and pathogen growth, including the common challenges encountered, laboratory selection, and use of predictive models.

July 15, 2025

Hygienic Design Risk Management: Industry Challenges and EHEDG Guidance

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

May 11, 2026

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • FSM podcast

    Ep. 173. 100 Years of the Pasteurized Milk Ordinance—And a Look Ahead at Dairy Food Safety

    See More
  • Cookie tray packing

    The importance of ERP in recall prevention and preparedness

    See More
  • an adult's hand pouring milk into a child's cereal bowl

    Risk Assessment Model Tells Processors the Likelihood of Consumer Exposure to Foodborne Pathogens From Pasteurized Milk

    See More
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing