If you’re nervous about having sprouts on your salad or eating raw sunflower seeds, you’re not alone. These products have had their share of recalls, sicknesses and deaths due to pathogens like E.coli, Salmonella and Listeria. You can kill the pathogens with heat and/or irradiation, but don’t expect seeds and sprouts to taste the same.

Rob Wong, president and COO of Agri-Neo, and his team have been working for the past seven years to come up with an intervention capable of killing pathogens on seeds and grains without killing the flavor or texture of the product or “cooking” the life out of them. Not only will the process knock down bacteria by a factor of 5-log, it will also kill molds, yeasts and other spore formers while being certified organic, Halal and Kosher.