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February 9, 2017
Natural Cuts: A Revolutionary Solution to Vegetable Shelf-Life Extension
Why can’t a fresh cut vegetable last longer? Can we offer an alternative to frozen vegetables that provides comparable shelf-life yet still retains the fresh qualities of vegetables in the natural produce aisle? These questions led to the research for a solution and after months of hard work, Vipul Saran (Masters in Food Science, ‘17) and his Advisor, Dr. Syed Rizvi, discovered a new innovative process to achieve this with fresh cut peeled potato French fries. This novel processing methodology extends the shelf-life of fresh cut potato for at least 60 days, without refrigeration, something never achieved before in the space. They believe for this to potentially work on other vegetables and fruits too and are constantly working to prove it.