Food Freshly Unveiled Patented Produce Wash Technology
The two-step wash process uses antioxidant treatment to reduce microbial load without harsh chemicals.
Updated on Sept. 30, 2026 in Organic Food
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Should food processors prioritize chemical-free washing methods over traditional chlorine-based sanitizers?
Food Freshly presented a new, patented produce wash process designed to reduce microbial load by up to 3 log units. The technology operates as an alternative to traditional chlorine or peracetic acid treatments.
Why it matters
The process offers a chemical-free alternative to standard industry sanitizers, eliminating the odor of peracetic acid and the potential for chlorine-related by-products. It aims to maintain the natural color, texture, and freshness of produce during the sanitization phase.
The patented process, which stems from over 250 laboratory trials, achieves a microbial reduction of up to 3 log units, including a 2 log unit reduction observed in cut carrots.
The players
Food Freshly
This company specializes in developing food preservation and processing technologies for the produce industry.
The details
The technology employs a two-step method that begins by removing soil and organic matter before applying a specialized antioxidant treatment. This approach is currently undergoing commercial trials in Spain and is regulated under (EC) No 1333/2008 as a processing aid.
Timeline
Development of the wash process began in 2018.
Food Freshly presented the technology at Fruit Attraction 2026.
Culture Shift
The transition away from chlorine and peracetic acid reflects a broader consumer and industry push toward cleaner food processing methods. By adopting antioxidant-based sanitization, firms are moving to meet increasing demands for chemical-free food handling and improved sensory quality.
Consumers may soon find produce in stores that has been processed without traditional chlorine sanitizers, potentially offering a fresher taste and appearance. The technology aims to deliver higher safety standards without the chemical odors or residues associated with legacy treatment methods.
The takeaway
This technology demonstrates a viable path toward sanitizing produce while preserving its physical quality through natural antioxidants. It serves as an example of how patented processing aids are increasingly replacing conventional industrial chemicals in the food supply chain.
Further reading
For more on industry-wide produce standards, see our guide to Organic Food.
More information
For technical specifications and company updates, visit the Food Freshly company website.
Source note: This article includes information reported by Freshplaza.
Live Poll
Should food processors prioritize chemical-free washing methods over traditional chlorine-based sanitizers?
