How do we redefine Fresh?
We use data instead of date codes to manage freshness.
Fresh food starts to spoil as it is exposed to time and temperature. In fact, just one degree of temperature change can add or subtract 10% of food’s remaining “fresh life”. But existing date codes do not account for temperature variations in food’s journey from farm to fork.
Because of these unmeasured temperature fluctuations, the actual remaining life of fresh foods is often double or half of what is indicated by the date code. This discrepancy can lead to the waste of perfectly good food, or the consumption of unsafe food. Evigence is here to solve for that.