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Innovation puts end to brown guacamole

Creamy guacamole. This healthy offering is no longer considered a specialty or ethnic food. Guacamole has gone mainstream.

Oxidative browning has always been the main detractor to this popular dip. Once prepared, there is very little time to enjoy guacamole before color changes begin. NatureSeal’s scientists have been working diligently to combat this problem and they have come up with the solution.

NatureSeal GU-7 is the answer to the unsightly dilemma of discoloration that has plagued guacamole. This combination of vitamins, minerals and organic acids will inhibit the browning of fresh avocado pulp used to make guacamole, without any flavor changes. It will also keep sliced and diced avocado from discoloration, making this ideal for salads and sandwiches.

The dry powder can be added directly into guacamole to keep it looking fresh and appetizing. Now, once a container of guacamole is opened, it will last through the entire event. No more throwing away unappetizing, browned guacamole. For sliced and diced avocado, the powder is mixed with water for a simple dipping process.

The processor product is currently available, and at the request of the foodservice industry a 1.25# container is scheduled for release in January.

For more information:
Karen Murphy
Nature Seal
Tel: +1 800-344-4229
Email: Karen.murphy@natureseal.com

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