REVOLUTIONIZING FLOUR SAFETY
FLOUR SAFETY
RAW FLOUR CAN MAKE PEOPLE SICK
Flour is a raw ingredient that comes from wheat grown in the wild, where it may be exposed to pathogens in the soil and water, or from birds and animals. This wheat is transformed into flour using traditional milling processes that do not go through a step to remove any potential pathogens.
As such, products that contain flour such as raw cookie dough can be contaminated, making people fall ill. Despite the flour industry’s efforts to educate consumers on food safety risks, flour recalls have been on the rise. Since 2015, four major outbreaks in the U.S. and Canada have sickened hundreds of people, and produced millions of pounds of flour waste.
FOR THE FLOUR MILLING INDUSTRY, ENSURING FOOD SAFETY HAS BECOME MISSION CRITICAL
The U.S. FDA Food Safety Modernization Act (FSMA) has heightened the need for preventive food safety control in the flour milling industry. Agri-Neo and the flour milling industry are at the forefront of developing a better and more cost-effective way to make flour safer.
Conventional heat treatment methods have proven too costly and far too degrading to the functionality and quality of flour. Lower-cost methods such as lactic acid do not provide high enough efficacy, and are not validated at production scale, thereby falling short of industry food safety standards.
THE SOLUTION IS FINALLY HERE. MEET NEO-TEMPER
Neo-Temper is an organic food safety solution that provides a validated 3 to 5-log (99.9% - 99.999%) reduction of pathogens such as E. coli and Salmonella on flour without loss of functionality or quality.
Neo-Temper seamlessly integrates into the tempering step of the milling process, eliminating the need for significant capital equipment. Flour millers can take advantage of the Neo-Temper commercial mill validation program to validate any production mill in a quick and economical manner.
WITH NEO-TEMPER, FLOUR MILLERS FINALLY HAVE A VIABLE FOOD SAFETY SOLUTION
What is Neo-Temper?
Neo-Temper is an organic solution comprised of a patented blend of organic actives that provides a validated 3 to 5-log (99.9% – 99.999%) of pathogens such as E. coli, Salmonella and indicator microorganisms on flour without changing its functionality and quality. It is certified-organic by the U.S. National Organic Program (NOP) and the Canada Organic Regime (COR). The U.S. FDA, U.S. EPA, and Health Canada have approved Neo-Temper as a processing aid (no labeling requirement). It is also certified Kosher and Halal.
HOW DOES NEO-TEMPER WORK?
NEO-TEMPER COMMERCIAL MILL VALIDATION PROGRAM
VALIDATE YOUR MILL TODAY FOR SAFER FLOUR TOMORROW
The Neo-Temper Commercial Mill Validation Program is a low-cost, low-risk way to protect the flour milling industry from flour recalls. In four simple steps, we will validate your flour mills to confirm that Neo-Temper effectively controls pathogens to achieve your target microbial reduction levels and that it can be integrated seamlessly into your operation.
1
On-Site Assessment
Our Neo-Temper team visits your flour mill to conduct a site assessment to determine the scope and timeline for validation
2
Wheat Inoculation
Flour mill ships wheat to Agri-Neo to be inoculated with a safe surrogate that has been proven to mimic target pathogen(s) of interest
3
On-Site Validation
The inoculated wheat is shipped back to the flour mill and treated with Neo-Temper in the tempering step
4
Validation Report
Flour samples are collected and analyzed to confirm pathogen reduction, flour functionality, and quality
