US: New technology prevents guacamole from browning after opening

NatureSeal, Inc. focuses on extending shelf-life of fresh-cut fruits and vegetables. “The technology has been around for quite some time, but we continue to work on advancements and new introductions,” says Karen Murphy with NatureSeal. The shelf-life extender consists of powdered blends of vitamins and minerals. “The powder needs to be mixed with water and it’s a matter of simply dipping the fresh-cut produce in the mix for one to five minutes,” said Murphy. After that, the product is drained, packaged and shipped for distribution. 

“Over the years, we have developed different formulations that can be applied to more than thirty different produce items.” The product is an anti-oxidant that prevents fresh-cut fruit from browning. It also maintains the texture of the fruit and reduces the liquid from purging, inhibiting excessive moisture in the package. In addition, the technology is widely used in Europe for carrots to maintain their bright orange color. “The US consumer is not as discerning as the European consumer when it comes to the color of carrots,” adds Murphy.

NatureSeal just introduced a new formula for guacamole that prevents the mashed pulp of avocado from browning. “Guacamole looks perfectly fine in a closed container, but once you open it, it browns if it isn’t consumed that same day,” mentions Murphy. “We have developed a powdered formula you mix directly into the guacamole that allows the product to keep its original color for five days after opening, if kept in the refrigerator.” 

NatureSeal also developed a consumer product that is about to be introduced. It can be applied to apples, pears, carrots, stonefruit, celery, avocados and guacamole and comes in measured envelope packs. Once officially launched, the product can be ordered from the company’s website. 

Please stop by our booths at Asia Fruit Logistica (#J-29) and the PMA Fresh Summit (#933).

For more information:

Karen Murphy

Tel: (+1) 203-454-1800