While purees in shelf-stable aseptic packaging are not new, Manitoba-based Canadian Prairie Garden Purees utilizes a patented ultra-high temperature direct steam injection process that ‘flash cooks’ legumes, fruits and veggies in 4-20 seconds, producing purees with an exceptionally ‘fresh’ appearance, CEO Kelly Beaulieu told FoodNavigator-USA.
Lab tests conducted by third parties also show that the purees - which have a shelf-life of two years and do not need to be stored in a fridge or freezer - are higher in vitamin C and other heat-sensitive nutrients than IQF (individually quick frozen) products, she claimed.
And while there are other steam fusion cooking systems out there, scraped surface heat exchanger systems - which take far longer to cook the purees - are much more common in the industry, she said.
“Our steam fusion cooking system is unique. The very high temperature with a very short cook time and the very rapid cool down are the key reasons we have a superior product.”
The industry ‘game changer’ for quality aseptic purees
The firm, which started manufacturing on an industrial scale from a new facility in Portage la Prairie in April, has had overwhelming positive feedback from customers interesting in using its purees in everything from soups and smoothies to baby food, hummus and sauces, added Beaulieu.
"Every customer who has looked at them from the biggest of the big food manufacturers on down has told us we have the industry ‘game changer’ for quality aseptic purees.”