Combining vacuum and steam enables our process to effectively eliminate pathogenic microorganisms in low moisture foods such as herbs, spices, botanicals, nuts, seeds, and dry fruit.
Working with saturated steam in a vacuum allows pasteurizing and sterilizing these delicate foods at low temperatures and for short exposure times.
The process is tough on microorganisms, but gentle on the product, and preserves color, flavor, texture and nutrition, without needing a drying phase.
