Trufo optimizes truffle sterilization with a Steriflow autoclave

The Hungarian company Trufo Hungary Kft is a truffle producer and exporter that specializes in the Tuber aestivum, a fine and delicate summer truffle. To expand its range of jarred and canned truffle products, the company faced a major challenge: ensuring long-term preservation without compromising the subtle aromas of this exceptional ingredient.

Gentle sterilization to preserve aromas

To address this issue, Steriflow recommended using an overheated water autoclave—a technology particularly well-suited for sterilizing sensitive products like truffles. This thermal process ensures both food safety and the preservation of the product’s natural flavour.

A demanding context

Truffles are rarely consumed fresh. They are often presented in pieces or powder form—dried, frozen, or preserved in water or oil—and sometimes incorporated into preparations such as sauces, juices, pastas, or cheeses.

Destined for large-scale distribution or export, these products require effective heat treatment to be shelf-stable at room temperature. However, due to their sensitivity to heat, truffles can lose their complex aromas if the thermal process is not precisely controlled.

Challenges for Trufo

• Eliminate spores and bacteria, such as Clostridium botulinum, to safely store products at room temperature and avoid health risks
• Preserve aromas and textures to ensure consumer satisfaction
• Adapt to an evolving and flexible artisanal production with various packaging formats (glass, metal)

From traditional methods to reliable industrial solutions

Traditional pasteurization techniques using non-industrial equipment did not allow Trufo to achieve consistent results or adequate shelf life. A more efficient, reliable solution was needed—one suitable for a diverse product range.

The Steriflow solution: a compact, precise overheated water autoclave

Steriflow offered a 2-basket overheated water autoclave, ideal for small-scale food production. This system ensures:

• Homogeneous temperature through pressurized cascading water
• Precise cycle control, with F0 values adjusted according to recipe and packaging format
• Rapid cooling, halting cooking at the right moment to preserve texture and flavor
• High flexibility for both glass and metal containers—any packaging type can be processed
• Technical support was also provided right through to commissioning of the equipment.

Tangible results for Trufo

Within just a few months, Trufo was able to:

• Secure its production with products compliant with health and safety standards
• Preserve the natural aroma of the truffles without altering their texture
• Expand its range to include more sophisticated products (oils, sauces, truffle pieces) while improving overall efficiency

“We were looking for a reliable, precise solution that respects the product. Thanks to Steriflow, we’ve reached a new level in quality and production control.”
Tamas Szabo – Quality Assurance Manager, Trufo Hungary Kft.

The Trufo example demonstrates the tangible benefits of overheated water autoclave sterilization for high-value products. This technology offers an ideal balance between thermal performance, food safety, and flavor preservation.

Working with truffles or another delicate product?
Contact us!  Steriflow supports you with customized sterilization solutions tailored to both small and large-scale food producers.