Connecticut-based Biosafe Systems has announced the launch of FreshLock, a shelf life extending treatment powder for vegetables and other fresh-cut produce.
FreshLock is a blend of proteins, sugars and organic acids that form a natural polymer when it is added to the exterior of cut vegetables. This polymer functions as a barrier slowing reaction with the air. The manufacturer claims that treating cut food with FreshLock can extend their shelf life by as much as two weeks - as well as preventing browning or other blemishes.
Two formulations of the new FreshLock are now being offered. One is for general use and the other has been optimised for use with potatoes. The latter has had its balance of proteins and sugars specifically optimised for the tuber. For users there is another advantage that treated potato products like chips (French fries) require 80% less oil when cooked.
Biosafe says the new FreshLock sulphite-free wettable powders meet all relevant Food and Drug Administration (FDA) rules. They will be made available in three separate tubs size - 8lbs (3.6kg), 20lbs (9.1kg) and 50 lbs (22.7kg) - on the US market.
This article comes from Food Contact World, which provides exclusive news and analysis on developments in food contact material , markets, and technologies.
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