News

Limagrain Céréales Ingrédients (LCI) and Novolyze® partner to strengthen safety of flour products

Limagrain Céréales Ingredients has recently partnered with Novolyze® to reinforce the microbiological control of its proprietary heat process for flours: Farigel®.   In order to confirm the effectiveness of the Farigel® process, Limagrain Céréales Ingrédients chose to use the innovative products developed by Novolyze®. The methodology utilizes harmless bacteria that mimic the behavior of foodborne pathogens under different kind of stress.

Jena Roberts, VP of Business Development at Novolyze® stated that, “We are honored to partner with a prestigious company of Limagrain’s stature as they are the 4th largest seed company in the world.    Limagrain is a also a unique partner for Novolyze as they are vertically integrated from seed to flour to cereal ingredients to bakery products. We service the same product categories so this is a very synergistic partnership.”

Even though foodborne pathogens have a small probability to grow in low moisture foods like flour, they can survive for many years due to the low water activity. Pathogen inactivation is usually obtained by the application of a preventive treatment. The Farigel® process developed by Limagrain Céréales Ingrédients applies a thermal stress on flours and is therefore considered a preventive control for foodborne pathogens like Salmonella or Escherichia coli.

Roberts added, “the surrogate bacteria developed by Novolyze® have a slightly higher resistance compared with the target pathogens to kill. Our surrogates, because they are not pathogenic, can be used directly in-plant or at a pilot scale to conduct tests. The introduction of a pathogen in an industrial environment is strictly forbidden. That is why our clients decide to use our products”.

Thierry Desgrousilliers, Quality Manager at LCI added that “the Farigel® process is the result of several years of internal development and optimization. Consequently, it is very difficult to reproduce at a laboratory or pilot scale in order to carry out microbial tests. That is the reason why we decided to use Novolyze®’s surrogate organisms. The use of Novolyze®’s products allowed us to test the efficacy of our process directly in its specific industrial environment, make validation work extremely straightforward and simple”.

A validation project with surrogate microorganisms commonly includes three major steps. The first consists in the definition of a validation strategy. After that, the resistance of the surrogate is verified at lab scale. Roberts explained that “this step is particularly important and determines the whole project validity. As a matter of fact, Codex Alimentarius 2008 clearly underlines this point. In the case of the Farigel® process, Novolyze® performed an experimental study with Limagrain’s flour. This test enabled to verify that the selected surrogate had a similar resistance to foodborne pathogens. The 3rd and last step consisted in performing validation trials directly on the Farigel® process at factory scale. The tested flour was inoculated with the Novolyze® surrogate and then distributed in the Farigel® process. Post-process samples were collected and analyzed, which enabled to calculate the capacity of the Farigel® process to inactivate pathogens.”

Roberts added that “the main advantage of our surrogates is that they are dried and ready to use. Their inoculation with flour is obtained by blending. Our bacteria don’t require a laboratory to be used. It enables to inoculate very easily and precisely small as well as big quantities of food, most of the time directly at the process facilities”.

The results enabled LCI to confirm that the Farigel® process was capable of eliminating 5-log of Salmonella. The Novolyze dry surrogate is uniquely used in the production equipment to create “gold-standard” data for the process validation which is a pivotal benefit for regulatory inspections.  This study reinforced the control of the Farigel® process. Desgrousilliers commented: “this is the first time we objectively confirmed that our process is capable of inactivating foodborne pathogens. Beyond the interests linked to the texturization properties of Limagrain’s flours, this confirms the effectiveness of our process as a microbiological critical control point. We give ourselves a little more time before launching new tests with the same method.”

Surrogate organisms are a key tool to ensure food safety. They are used for regulatory compliance (FSMA etc.). However, they can also be of strong help for product and process innovation. Roberts concluded: “the use of our surrogates enables to obtain a more precise vision of a process effectiveness. In a significant number of cases, the use of our products also enabled to optimize treatment parameters with the following outcomes: improved organoleptic and nutritional quality of food, reduced energy expenses and productivity gains.”

Both companies are excited that a validation project can also improve efficiency via process optimization.  Please follow us on LinkedIn for updates on this important partnership.

About Limagrain Céréales Ingrédients (LCI)

Limagrain is a cooperative group specialized in seeds and cereal products. Limagrain is the 4th largest seed company in the world and the 2nd largest French baker. The company’s revenues reached 2.6 billion Euros in 2016. Limagrain hires more than 10,000 employees including more than 2,000 employees in over 56 countries.
Limagrain Céréales Ingrédients (LCI) is one of the 13 different Business Units of Limagrain group. As a creator of functional cereal ingredients for the agri-food industry, LCI have a turnover of more than €100 Million, of which 30% from export market. LCI transform every year more than 200,000 tonnes of cereals for the different food markets: bakery, snacks, breakfast cereals, ready meals, dairy products and nutrition. The company has more than 250 employees and 6 production sites.

VALIDATING HEAT-TREATED FLOUR / NOVOLYZE IN THE NEWS

In this article published in Food Quality & Safety, find out why using dried, ready-to-use surrogates is ideal to validate heat-treated flour. With the risk of …

IAFP Innovation Award – Novolyze in Food Protection Trends

Last year in July, Novolyze was proud to announce we had won the 2017 IAFP Food Safety Innovation Award. The award is “presented to an individual or …

Flour Safety / Novolyze in the News

In this article published in European Baker & Biscuit, discover how Limagrain used Novolyze’s dried, ready-to-use surrogate preparations to confirme the efficacy of their Farigel process …

Salmonella Prevention Techniques – Novolyze in the News

Great Article published in Food Quality & Safety by Linda Leake. Learn more about how La Tortilla Factory used the Novolyze dried, ready-to-use surrogate innovation to …

Novolyze® raises €2.2 million to lower the risk of Foodborne Illnesses

Novolyze, is today announcing that it has raised €2.2 million. Of this total, €1.2 million came from private investors, family offices and business angels and the …

Novolyze® wins pitch contest of Intermarche (french retailer)

Novolyze® is proud to announce that we have won the Pitch Contest orgnized by French retailer/food manufacturer INTERMARCHE®. This is another strong recognition for our range of …

Novolyze® joins the Terra Accelerator Program in San Francisco!

Novolyze® has been selected to join the Terra Program in San Francisco. Terra, the Agtech Accelerator of Rocketspace and Rabobank, boosts cutting edge technology companies and has notably contributed to the …

Novolyze® awarded French Government Program to improve Food Safety in Fresh & Frozen produce

After the most successful year in the company’s history, Novolyze® continues to build a bright future as a Global developer of innovations for Food Safety initiatives. NOVOLYZE® is …

They talk about us !

Novolyze® is a member of the FoodTech network ! To consult our profile, click here.

Dr. David Acheson (M.D) joins Novolyze’s Strategic Board

Novolyze® is very happy to welcome Dr. David Acheson (M.D.) to its strategic board! David has over thirty five years of experience in food safety and …

Novolyze®’s project rated 5/5 stars by EarlyMetrics®

Novolyze® is very proud and excited to announce we have been ranked in the top 9% start-up projects by EarlyMetrics. Created in 2014, EarlyMetrics is an …

SurroNovTM 1834: New surrogate microorganism to validate the lethality of a thermal process for Salmonella in Cocoa preparations

Novolyze is very happy to announce the availability of SurroNov™ 1834 (E. faecium), dry preparation for process validation. SurroNov™ 1834 is a non-pathogenic surrogate microorganism, which …

NovoGateTM: New Technological Platform Available with Novolyze to Evaluate Foodborne Pathogen Inactivation

Novolyze is a food biotechnology company focusing on evaluating food, beverage and animal food processing equipment for pathogen inactivation. Novolyze is already recognized for its innovative …

SurroNovTM 1824: New Surrogate Microorganism to Validate the Lethality of a Thermal Process for Salmonella in Pet Food Products

Novolyze is very happy to announce the availability of SurroNov™ 1824, dry preparation for process validation. SurroNov™ 1824 is a non-pathogenic surrogate microorganism (BSL1), which has …

THERMAL INACTIVATION OF FOODBORNE PATHOGENS & SURROGATE MICROORGANISMS IN BAKERY PRODUCTS: A COOKIE CASE STUDY

Cookie dough is mainly composed of low water activity foods (LWAF) including flour, egg and milk powder, with the addition of liquid to form a dough. …

Interested in the Microbial Safety of Spices? Learn more about thermal inactivation of Salmonella in black pepper!

According to the FDA, “Spice shipments offered for entry into the U.S. had an overall prevalence for Salmonella of approximately 6.6 percent during the 2007 to 2009 fiscal …

Microbiological Safety of Spice Products and Surrogate Microorganisms: A Paprika Case Study

From 2008 to 2016, in the U.S. and in the E.U., eight product recalls affecting Paprika powder have been reported (FDA 2016, RASFF 2016), all of …

New Thermal Death Time (TDT) report available: Kernel Pistachios

Pistachios, as any other Low Moisture Foods (LMF), are susceptible to contamination from a wide range of microbial hazards, with Salmonella at the top of the …

Choose your language
Newsletter




X
Newsletter 
English