Even though steam treatment is the most common traditional method... both steam and infrared achieve the same functional purpose:
• They are physical heat treatments
• They are non-chemical
• They protect product quality
• They are both approved forms of microbial reduction for organic ingredients
The key requirement for organic compliance is having a validated process that delivers effective pathogen reduction — not the specific type of heat so between infrared and steam they do the same thing.
Compared to steam however infrared also offers several benefits that protect product quality including:
• Lower moisture increase (steam often re-wets the product)
• Better retention of color and pungency
• More uniform heating
• Reduced risk of thermal damage
So what is Infrared Treatment. Infrared treatment Is NOT Radiation
- Infrared uses heat energy generated from light waves, similar to how heat lamps work.
- There is no ionizing radiation, no radioactive materials, and nothing that would violate organic standards.
This makes IR treatment fully acceptable for organic-certified products
Our Infrared treatment system has been:
• Scientifically validated
• Proven to achieve ≥ 5-log pathogen reduction, which is the same effectiveness required from steam treatment
• Monitored and documented under strict QA procedures
• Used by multiple organic ingredient suppliers globally
This ensures it meets — and in many cases exceeds — the microbial reduction performance expected by organic and food-safety auditors.
Compared to steam, infrared also offers several benefits that protect product quality including:
• Lower moisture increase (steam often re-wets the product)
• Better retention of color and pungency
• More uniform heating
• Reduced risk of thermal damage
