SAN JUAN CAPISTRANO, CALIF. — Food technology specialist SAVRpak's latest innovation extends the shelf life of produce up to four times.
The SAVRpak Drop-in is a moisture control technology that eradicates the top cause of premature molding, wilting and spoilage of peel-less and packaged produce, including berries, leafy greens and mini cucumbers: condensation.
Successful trials have been completed with Divine Flavor, RCG Fruits and Agrovision, and Frubana is also testing the solution.
The SAVRpak Drop-In is a thermodynamic, biodegradable, chemical-free pouch that is placed in produce packaging before being sealed. Within one minute, SAVRpak’s Atmospheric Control and Transmission (ACT) technology removes 50% of condensation and then continues to keep condensation from forming by absorbing excess moisture and purifying the atmosphere within the package to slow the aging process, according to the company.
By controlling the oxygen and carbon dioxide levels, the moisture that leads to sogginess, mold, and harmful microbial bacteria is eradicated enabling produce to maintain its freshness up to four times longer.
“We’re excited to be able to address an area of food preservation that has been unachievable to date, and that’s the ability to extend the life of peel-less produce like berries and leafy greens,” said SAVRpak Co-CEO Grant Stafford. “Building on our success in the foodservice delivery realm, we have successfully transformed the basic technology to address a category that lacked a solution to keep food fresh for longer while reducing food waste – a top culprit of greenhouse gas emissions.”