Pepper and Berry

1 . Evolution of pepper and berry consumption

Black pepper, white pepper, Sichuan pepper, pink peppercorns, Voatsiperifery/wild pepper, pink peppercorns… dried peppers and berries are essential ingredients in the food and nutraceutical industries. Driven by the rise of gastronomy, natural medicine, and antioxidant-rich dietary supplements, their global market is constantly growing. Mostly imported from Asia, South America, and Africa, they are exposed to significant microbiological risks throughout their supply chain.

2 . What are the microbiological risks?

Dried peppers and berries are among the most frequently contaminated raw materials. Harvested under varying climatic and sanitary conditions, dried and packaged in sometimes poorly controlled environments, these products can harbor pathogenic and non-pathogenic bacteria (Salmonella, E. coli, Listeria), molds, and yeasts.

These contaminations can occur at any stage: harvesting, drying, storage, transport, and packaging. A non-compliant batch exposes the operator to costly product recalls, import refusals, and regulatory penalties.

3 . What treatment is used?

Saturated steam pasteurization under vacuum is the standard treatment for dried peppers and berries. This process operates along three dimensions (temperature, time, and pressure) to effectively eliminate pathogenic and non-pathogenic bacteria while preserving organoleptic qualities, aromas, color, product-specific properties, and organic certifications.

The parameters are customized according to the nature of the product, its initial moisture content, and the microbiological thresholds to be met. Our experts will guide you in determining the protocol best suited to your situation.

Varieties of peppers and berries treated by Steripure

Green peppercorns - pink peppercorns - sao tome pepper - sarawak pepper - szechuan peppercorns - voatsiperifery/wild peppercorns - three-pepper blend - likouala peppercorns - white peppercorns - timur berries - barberry - juniper berries - five-berry blend

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The advantages of pasteurization for peppercorns and berries

Steripure technology offers several key advantages for this product category:

  • Reduced microbiological load
  • Preserves aromas and organoleptic properties
  • Maintains organic certifications and labels (Bio, COSMOS, Kosher, Halal, etc.)