Food & Drink International - Fall 2017 - 86

s

CHS Sunflower

PHOTO BY CHS INC.

SERVICES &
SUPPLIERS

>> CHS Sunflower is the first and only confectionary sunflower processor in the industry to install Log5 pasteurization
technology for its non-roasted sunflower products.

Hazel, N.D., facilities where we clean,
size and manage inventory for quality
and traceability. Then based on customer demand, we send a share of that
inventory to Fargo and it is oil roasted,
dry-roasted or pasteurized, so it goes
through the value-added process."

Pasteurization Process
Pasteurization of raw food products
continues to trend higher as a consumer priority as they become more discerning about food safety, the company says. "Customers continue to seek
improvements to food safety in the
products they consume," Deraas says.

86

"Our response at CHS was to thoroughly understand these needs and
invest in the most modern technology
to satisfy their demand."
"Pasteurization is fairly new to the industry, and there is a dramatic difference
in the appearance, texture and mouthfeel of seeds pasteurized in our facility
versus what's done in some other facilities around the country," Dick adds.
CHS Sunflower is the first and only
confectionary sunflower processor in
the industry to install Log5 pasteurization technology for its non-roasted sunflower products. "Our product can't be
matched by anything else that exists in

food & drink international * fall 2017 * www.fooddrink-magazine.com

the world," Dick says. "We believe our
primary differentiator is food safety. By
designing a facility where we control
the environment and the flow of goods
in contained and sealed conveyors, our
process and food safety controls are
leading the industry."
In the Fargo facility, the product flow
is fully enclosed. Product starts off in a
negative air room where product is raw
and hasn't yet been processed. Raw
product moves into an enclosed room
for processing where it is protected
from contamination. During pasteurization, product flows through the equipment to achieve a 5-log reduction and
through another enclosed system into
the packaging room."
"There is no one else utilizing the
technology we have and we are also doing some custom work within the industry," Dick notes. "The primary concern
in the industry is food safety and we
have addressed that. We are the ones
to address that now fully in our system
where we can trace our goods from the
grower through the system with a log
reduction, providing the pathogen control that customers are asking for."
Moving forward, CHS Sunflower will
continue to educate its customers on the
FSMA requirements and pasteurization
technology. As CHS Sunflower's customers begin to understand how new
FSMA rulings and compliance dates
will impact their business, the company
keeps its technology front of mind.
"We work hand-in-hand with our
customers' food safety specialists to
make sure that our processes meet their
needs," Dick says. Deraas adds, "Our
role is to not only sell the service we
provide here, but as members of the industry, to educate ourselves and accept
the responsibility of teaching others
to make sure we raise the level of discourse and understanding through the
food industry."


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Table of Contents for the Digital Edition of Food & Drink International - Fall 2017

Contents
Food & Drink International - Fall 2017 - Cover1
Food & Drink International - Fall 2017 - Cover2
Food & Drink International - Fall 2017 - 1
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Food & Drink International - Fall 2017 - Cover3
Food & Drink International - Fall 2017 - Cover4
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