SAVRpak launches “industry first” condensation eradicating tech for peel-less produce
19 May 2022 --- SAVRpak has announced the launch of SAVRpak Drop-In, the “first-ever” moisture control technology that extends the shelf life and freshness of produce by up to four times. The tech eradicates condensation, the main cause of premature molding, wilting and spoilage of peel-less and packaged produce including berries, leafy greens and mini cucumbers.
“SAVRpak is truly an industry-first in terms of the scientific approach to extending the shelf life of produce and it’s also the first solution to to extend the shelf life of delicate produce – like berries, leafy greens and mini cucumbers,” Grant Stafford, Co-CEO at SAVRpak, tells PackagingInsights.
“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,” he adds.
Stafford says SAVRpak has developed a solution that creates and maintains the “perfect environment” inside the package for a longer period. “We use the laws of physics, not chemistry – so there are no chemicals or secret formulas. You could consider this the first-ever atmospheric control technology which directly targets the number one cause of premature spoilage of produce.”
Rasberries – with SAVRpak left (14 days), control without SAVRpak right (14 days).Fighting condensation
The SAVRpak Drop-In is a thermodynamic, biodegradable, chemical-free pouch that is placed in produce packaging before being sealed. Within just one minute, SAVRpak’s Atmospheric Control and Transmission (ACT) technology removes 50% of condensation.
It then continues to keep condensation from forming by absorbing excess moisture and purifying the atmosphere within the package to slow the aging process.
“The pouch is made from FDA approved food-grade materials that are primarily biodegradable and 100% chemical-free,” says Stafford.
The food technology innovation company explains that 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.
Trialing and testing
SAVRpak says successful trials have been completed with Divine Flavor, RCG Fruits and Agrovision, and Frubana is also testing the solution.
The company has conducted extensive trials and testing with many supplier partners across Mexico, US and Latin America to ensure our product delivered the desired extended shelf life, and addressed many of the challenges suppliers of delicate produce experience - such as discoloration and premature spoiling soon after harvest.
The tech eradicates condensation, the main cause of premature molding, wilting and spoilage of peel-less and packaged produce.“We also conducted lab tests with institutions like the University of California Davis, US, where they found that romaine lettuce packaged with SAVRpak had less decay and wilting, and significantly less condensation inside the bag,” asserts Stafford.
“In terms of supplier trials – RCG Fruits, for example, said their berries typically stay fresh for 10 to 14 days, but in tests with SAVRpak, they saw that its berries could last as much as seven days longer,” he adds.
“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.”
The SAVRpak Drop-In produce solution will first roll out in the US and Latin America with berry suppliers that have undergone successful trials proving the efficacy of the technology in extending the shelf life of produce.
By Natalie Schwertheim
