Every year on June 7, World Food Safety Day calls attention to the critical role of safe food in public health, consumer trust, and global trade. Organized by the FAO and WHO, the day reminds producers, suppliers, and brands that food safety is a shared responsibility — and one that must be embedded from the very first step of production.
At Neofoods, we take this principle seriously. Nowhere is this more visible than in our matcha processing line.
Safe Matcha Starts with Better Processing
Unlike conventional methods that may rely on irradiation for microbial control, Neofoods uses a non-irradiation sterilization process based on high-temperature saturated steam.
• Steam sterilization parameters: ≥140°C at 0.2 MPa steam pressure
• Benefits: Effectively controls microbial loads without compromising the matcha’s delicate flavor, vibrant green color, or aromatic profile
This method preserves the authentic sensory qualities that premium matcha is known for — while meeting rigorous food safety standards.
Controlled Environment, Verified Quality
All matcha processing is carried out in a 100,000‑class clean workshop, minimizing airborne contamination risks at every stage. In addition, Neofoods conducts regular third‑party testing and verification of key environmental indicators to ensure consistent, auditable safety performance.
Food Safety Is Not an Add‑On — It’s Built In
From steam sterilization parameters to cleanroom protocols and independent verification, food safety is engineered into the entire matcha production process at Neofoods.
On this World Food Safety Day, we reaffirm our commitment to helping brand partners deliver matcha that is not only flavorful and vibrant, but also demonstrably safe.
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