Manitoba-based Canadian Prairie Garden Purees has utilized a rapid steam infusion process that claims to produces vegetable purees that preserve the colour, flavour and nutrients of the vegetables used. The ultra-high temperature steam injection process ‘flash cooks’ the vegetables and fruits in approximately four to 20 seconds, according to Canadian Prairie Garden CEO Kelly Beaulieu.
“Our steam fusion cooking system is unique. The very high temperature with a very short cook time and the very rapid cool down are the key reasons we have a superior product,” she told Food Navigator-USA.
The purees can be preserved for up to two years and are higher in vitamin C and nutrients than their rivals, as well as taking a shorter amount of time to cook. The company’s customers have expressed their interest in the purees, writing letters of intent in order to purchase the products.
