Founded in 2005 by Daniel, Guy, and Michel Larivée as the sister company to Hector Larivée, Groupe Tomapure provides fast-food restaurants and retail businesses with fresh, washed and ready to eat fruits and vegetables, with a maximal shelf life.
A protective barrier between fields and the kitchen
Tomapure’s adventure began when the three Larivée brothers were approached by the fast-food chain restaurant Subway, who hoped to partner with a Québec business capable of ensuring food safety of vegetables between harvest from fields and arrival in their kitchens. In light of this, a new company dedicated to washing fruits and vegetables was created in Laval. Thanks to the quality of their products and innovative production methods, fast-food restaurants in all Canadian provinces and well into the North-Eastern United States will be able to get their ready-to-eat fruits and vegetables from Tomapure.
Specialists in the food safety domain
The food safety research and development service offered by Tomapure has integrated leading, patented technology, unique in Canada.
The company can therefore guarantee safe and wholesome food products of exceptional quality that fit the new food standards of fast-food restaurants. In the Tomapure warehouses, handling of fruits and vegetables are carried out in a sanitized environment that conforms to HACCP (Hazard Analysis Critical Control Points) standards and all steps of production are subject to regular and rigorous inspection.
To achieve the highest level of customer satisfaction, Tomapure is the only company in Québec to wash vegetables using electrostatic technology.
Tomatoes are rinsed with the help of eight spray nozzles, which vaporize a controlled amount of water and a sanitizer composed of wide spectrum acetic acid (derived from vinegar), as well as an organic product. This washing phase is followed by a disinfection phase, where the product is exposed to UV rays for at least six seconds, the time required to destroy bacteria and microorganisms. This unique system eliminates 99% of pathogens, such as salmonella, and increases the shelf life of food for up to seven additional days.