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Analysis

Shelf life sustainability: Peeling back the layers with Apeel

As food waste accumulates, consumers, companies and world governments are searching for innovations to not only tackle this issue but to also improve food quality. Innovations such as Apeel Sciences’ edible plant material peel do just that. Applied to the surface of fresh produce, the peel slows down water loss and oxidation – ultimately prolonging product shelf life. We talk to Michelle Masek, head of communications at Apeel, to find out more.

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