Neo-Temper

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.

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WITH NEO-TEMPER, FLOUR MILLERS FINALLY HAVE A VIABLE FOOD SAFETY SOLUTION

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Validated
Neo-Temper has been validated to deliver a 3 to 5-log (99.9% – 99.999%) reduction of E. coli on wheat flour. It has also been validated in full-scale production mills under commercial operating conditions.
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Cost-Effective
Neo-Temper achieves food safety at a fraction of the cost of heat-treated flour. No major capital equipment is required.
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Easy-To-Scale
Neo-Temper integrates seamlessly into the existing tempering step of the flour milling process
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Quality and Functionality
Since Neo-Temper does not use heat, the functionality and quality of flour is preserved
What is Neo-Temper?
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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?
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The Neo-Temper Organic Solution is precisely mixed with water during the tempering step

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The Neo-Temper Organic Solution inactivates harmful pathogens and other microorganisms and then biodegrades completely

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Flour produced with Neo-Temper is safer, with functionality and quality preserved

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

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