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SAVRpak Debuts Moisture Control Technology To Triple Produce Shelf Life


San Juan Capistrano, California-based SAVRpak has launched its SAVRpak Drop-In, the first moisture control technology that extends the shelf life and freshness of produce up to three times.

The technology does this by eradicating the No. 1 cause of premature molding, wilting and spoilage of peel-less and packaged produce, including berries, leafy greens and mini cucumbers: condensation. Trials have been completed with Divine Flavor, RCG Fruits and Agrovision and Frubana is also testing the solution.

The SAVRpak Drop-In is a thermodynamic, biodegradable, chemical-free pouch that is placed in produce packaging before being sealed. Within just one minute, SAVRpak’s Atmospheric Control and Transmission technology removes 50 percent of condensation and will continue to keep condensation from forming by absorbing excess moisture and purifying the atmosphere within the package to slow the aging process. 

By controlling the oxygen and carbon dioxide levels, the moisture that leads to sogginess, mold and harmful microbial bacteria is eradicated enabling produce to maintain its freshness up to three times longer.

“We’re excited to be able to address an area of food preservation that has been unachievable to date, and that’s the ability to extend the life of peel-less produce like berries and leafy greens,” said Grant Stafford, SAVRpak co-CEO. “Building on our success in the foodservice delivery realm, we have successfully transformed the basic technology to address a category that lacked a solution to keep food fresh for longer while reducing food waste – a top culprit of greenhouse gas emissions.”

The SAVRpak Drop-In produce solution will first roll out in the U.S. and Latin America with berry suppliers. Trials took place with Divine Flavor for table grapes, RCG Fruits for blackberries and Agrovision for blackberries, blueberries and raspberries. Frubana, a farm-to-restaurant tech company, is also testing SAVRpak’s thermodynamic technology with intent to maintain freshness of the produce it ships to restaurants throughout Latin America.

In addition to fresh produce, SAVRpak has been fighting food waste and preserving the freshness of hot foods with the launch of its flagship product in 2021. The technology made its debut for takeout and delivery foods, like french fries, pizza and burgers, that too often get cold and soggy in route from restaurant to home. A recent partnership with Sysco is expanding SAVRpak’s footprint by bringing its technology to independent and regional restaurant chains nationwide.

For more information, visit savrpak.com

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Donald E. Stephens Convention Center
Chicago, Illinois
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