Bühler Group NapaRoast nut pasteurisation and roasting technology

Bühler has added the NapaRoast steam vacuum pasteurisation technology to its portfolio of solutions for the nuts processing industry, to better cater for recent trends such as healthy snacking, regulatory compliance and sustainable practices.

The pasteurisation process is designed to ensure food safety and traceability, and, in combination with the company’s other technologies for nuts processing, added efficiency. 

Providing a solution to the stringent microbial contamination requirements that processors are facing today, the steam-vacuum pasteurisation process is designed to provide a high pathogen reduction of >5 log in nuts, seeds and all low-moisture foods. 

During the process, steam is used to raise the surface temperature of the product to kill pathogens. By pasteurising with saturated steam, the products can be treated at lower temperatures in a partial vacuum. Because of the efficiency of saturated steam, the process doesn’t require a drying step, thus protecting the quality, texture, colour and flavour of the product.

The pasteurisation technology is installed in over 40 processing plants around the world, mainly in the United States, Europe and Africa. Pasteurisation and roasting lines are offered in throughputs ranging from 1–6 t/h. Because of the design of the process where the product is treated in bulk bins, there is no breakage, dust or waste, and downtime for product changeover is minimised. Its flexibility allows for the processing of whole pieces, chopped ingredients or powders.

To provide users with the opportunity to test and train along the value chain, Bühler has upgraded its Flavor Creation Research and Training Center in Uzwil, Switzerland, with the integration of the pasteurisation step into the facility. The centre will open in August 2025 for trials.