Even though steam treatment is the most common traditional method... both steam and infrared achieve the same functional purpose:
•    They are physical heat treatments
•    They are non-chemical
•    They protect product quality
•    They are both approved forms of microbial reduction for organic ingredients

The key requirement for organic compliance is having a validated process that delivers effective pathogen reduction — not the specific type of heat so between infrared and steam they do the same thing.

Compared to steam however infrared also offers several benefits that protect product quality including:
•    Lower moisture increase (steam often re-wets the product)
•    Better retention of color and pungency
•    More uniform heating
•    Reduced risk of thermal damage

So what is Infrared Treatment. Infrared treatment Is NOT Radiation

• Infrared uses heat energy generated from light waves, similar to how heat lamps work.
•  There is no ionizing radiation, no radioactive materials, and nothing that would violate organic standards.
  This makes IR treatment fully acceptable for organic-certified products

Our Infrared treatment system has been:
•    Scientifically validated
•    Proven to achieve ≥ 5-log pathogen reduction, which is the same effectiveness required from steam treatment
•    Monitored and documented under strict QA procedures
•    Used by multiple organic ingredient suppliers globally

This ensures it meets — and in many cases exceeds — the microbial reduction performance expected by organic and food-safety auditors.

Compared to steam, infrared also offers several benefits that protect product quality including:
•    Lower moisture increase (steam often re-wets the product)
•    Better retention of color and pungency
•    More uniform heating
•    Reduced risk of thermal damage