Inventors of the eatCleaner® food safety line offer organic anti-browning powder to keep cut melon and pineapple from browning, mitigating food waste and keeping produce safe and fresh for booming fresh-cut produce market
Now, restaurants, hotels, grocery stores, food service companies, and companies looking to offer fresh cut fruit that lasts up to 500 times longer have an organic solution with eatFresh-FC, a blend of organic certified minerals, fruit acids, and vitamins that prevent oxidation while controlling the growth of yeast, mold and coliform bacteria that can result from aging food, keeping fresh-cut fruit delicious and safe to eat.
In a 21-day test, a fruit bowl containing watermelon, honeydew melon, cantaloupe, and pineapple were treated with eatFresh-FC and held with no organoleptic change, while yeast, mold, and coliform bacteria remained well under the threshold of fresh-cut fruit. The lab test was completed by Food Microbiological Labs in Cypress, California.
"This is unprecedented in the world of fresh-cut produce, so we are thrilled with the results and the positive impact it can have as we strive towards zero waste," commented Mareya Ibrahim, Founder, and CEO, eatCleaner®. "As a company, we have been dedicated to food safety and freshness solutions for over a decade, and now, with the rise in popularity of fresh-cut produce, this is an organic, clean label solution that can help companies innovate new products and gain added distribution at a fraction of a penny per serving. And the flavor of eatFresh-FC leaves no aftertaste on the fruit.
The average shelf life for fresh-cut melons and pineapple is 3-5 days. eatFresh-FC can offer 500%+ additional shelf life, saving processors money and keeping food out of landfills. According to the USDA, about 83% of waste comes from homes, food service companies, retailers, and restaurants. eatFresh-FC can help eliminate millions of pounds of waste in the US alone annually.
eatFresh-FC can also be used in food preparations such as dips, sauces, and ready-to-eat products, thus extending the application of shelf life extension and sensory preservation to other food categories. It has been proven effective on a range of products, from coleslaw to hummus, sushi to chicken lettuce cups. Shelf-life extension of guacamole to 21 days, fruit bowls to 21 days, and apple slices to 26 days have all been proven by 3rd party labs. Also, no special equipment is required to use GGI’s patented solutions.