The company is seeking pilot trial partners for patented process suitable for wide range of whole and fresh-cut fruits and vegetables
Food Freshly is preparing to launch pilot trials for a new solution that combines preserving quality with optimum food safety.
According to the fresh produce shelf-life extension specialist, the new Produce Wash solution is likely to help prevent costly product recalls while avoiding chemical residues associated with conventional post-harvest treatments.
The Produce Wash is a two-step system which – uniquely in the produce sector – features two dipping tanks for combined post-harvest and extended shelf-life applications.
Already the recipient of patents in the US and the EU, Food Freshly, which will be highlighting the new product launch at Fruit Logistica 2025, is currently seeking interested producers or processors to participate in up to four pilot trials during the Spring months.
The solution is described as ideal for a wide range of fresh-cut and whole products, from carrots and potatoes through to berries, melons and pineapples.
”The system ingeniously brings together two washes for the first time that perfectly complement each other, preserving and protecting product quality and integrity in the process,” the group stated.
”While one wash will effectively remove potentially harmful bacteria, yeast and mould, the second will enable companies to take advantage of Food Freshly’s proven expertise in shelf-life extension.”
The Produce Wash works by combining two applications – post-harvest and extended shelf-life treatments – which have never previously been used in a single system, according to Benjamin Singh, director of technical sales at Food Freshly.
“It’s a two-step wash, and both solutions work in conjunction with each other,” he said. “This is a new idea and that’s why we have managed to secure patents in the US and EU.”
The system also overcomes some of the significant problems associated with post-harvest treatments, namely the cellular damage that can be caused to products when certain solutions are applied.
“In combination, we provide a powerful tool for fresh produce companies,” Singh outlined. “With the first wash, you get the removal of bacteria and fungus, while the second extends shelf-life, gives a better appearance and prevents browning.”
Food Freshly has made sure that all ingredients used for the Produce Wash are food-grade materials authorised by EU additive legislation and US FDA (GRAS).
“This is important because in many countries, companies are washing products with chemicals like chlorine and peracetic acid; this many be permitted in certain countries, but they are not graded as food ingredients,” said Singh.
“That is a big difference because we are only employing recognised food-grade ingredients, meaning our process doesn’t leave any toxic residues behind or any of the negative aspects associated with disinfectant products such as smell, and dangerous attributes.
”For example, with many products, companies have to check how much they are using and whether it exceeds legal limits, whereas there are no legal restrictions on our process,” he explained.
Particularly suited to larger producers and processors, Singh said he saw the system being effectively used in the near future as an alternative to fungicides for whole products, from pineapples to herbs.
Ahead of its further roll-out, the company is seeking partner growers and processors interested in participating in pilot trials, one of the first of which is currently taking place with a fresh-cut coconut producer.
“We see extreme potential for a huge range of products, from carrots, potatoes and other root vegetables to coconut pieces, fresh-cut melons and pineapples – where discolouration and bacteria can be a problem – and even berries,” Singh added.
