How a Microgreens Producer Boosted Product Shelf Life by 40%

A microgreens producer supplying store packaged greens faced challenges with their greens having high water content after only 4 hours of refrigeration, prominently showing droplets, condensation and small micro puddles in the package . This caused some of the greens to become water logged and poses ideal conditions for growth of bacteria such as salmonella, as well as becoming unsightly for customers inspecting the contents. Shelf life and minimizing spoiled product are two main goals.

Results:

• Shelf Life Extension: Increased by 40%, pads retained more moisture leading to less condensation when stored in fridges and drawing out moisture to a specific place.
• Cost Savings: Fewer returns to vendor andf shelf clearances by store staff, reaching sell by date before clearing.
• Market Expansion: The producer was able to expand their market reach due to the improved reliability of their product's freshness, longer cold chain possible.