Innovation in the shelf life of diced peppers

In an earlier newsletter, we announced that we were testing a new technique for improving the quality and shelf life for 30x30mm blocks in the pepper dicing process. Our product development team took its time to thoroughly test this innovation during the past winter period. This will result in a successful completion at the end of February 2017! A change in the process has allowed us to extend the shelf life of the 30x30mm pepper blocks by one day. This applies to all colour variants and both the manual and machine processing techniques.

This innovation aims to contribute to the reduction of failure and waste in the chain.

Our new technique means the product’s moisture level is 28% lower compared to the old process. Extensive internal shelf life tests and microbiological tests show that the shelf life is improved by at least one day. The microbiological tests also show a structural reduction of at least one day.

We will continue improving and stabilising these microbiology values during the forthcoming season by further fine-tuning the process. The first technical adjustments for the cleaning process have already been carried out.

We are incredibly proud of this improvement in our dicing processing line! As you are aware, innovation is a very important focal point within our organisation. We will keep you informed of our progress in this area.

Would you like to know more about this innovation? Or place an order now? Then please contact Marco Romein via +31 (0)174 637 902 or m.romein@snijpunt.nl.