Extended freshness for strawberries: G-PAD extends shelf life by 50% (our test results)

A test conducted by Magic revealed a significant finding: the use of G-PAD - the OK Compost certified compostable absorbent pad - extends the shelf life of strawberries by 50% compared to samples packaged without a pad. This result is highly valuable for fresh food producers and distributors, providing a practical solution to reduce food waste and to improve the perceived quality of the product.

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For the food industry, especially for retailers of fresh berries, an extended shelf life translates into tangible benefits. Reducing waste not only optimizes operating costs but also contributes to greater environmental sustainability. A longer shelf life also reflects positively on the satisfaction of end customers, who can appreciate a better-quality product for a prolonged period.

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The test dealt with one of the most common challenges in food packaging: preventing the formation of moisture and mould, which often affect the quality and the visual appeal of fresh products. G-PAD, when inserted into the punnets, proved effective in managing this critical issue.

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Why moisture and mould are a risk for food preservation

Moisture and mould are two dangerous enemies. Moisture, as it forms inside the food packages, creates a humid environment that promotes the proliferation of bacteria and moulds. It also accelerates product deterioration and compromises its visual appearance, making the food less appealing to consumers.

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These problems result in several negative outcomes for both producers and distributors:

Reduced marketability: products showing signs of moisture or mould are often rejected by consumers, which increases waste and economic losses.

Increased operating costs: the need to replace deteriorated products raises management costs.

Damage to brand image: the perceived non-freshness of products can damage brand reputation and affect consumer trust.

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How we conducted our test

Our comparative shelf life test was conducted following a methodology developed by the researchers at Magic’s R&D lab. The experiment focused on strawberries, as particularly delicate fruit prone to rapid deterioration.

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Methodology:

Test duration: 18 days

Storage conditions: constant temperature of 4°C (simulating conditions of a refrigerator)

Samples:

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? - punnets with G-PAD (compostable pad)

Monitoring: daily visual control with photo documentation

Final control: handling and examination of samples taken out from the punnets

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Key results:

• Day 3: punnets without a pad had developed moisture, while those with G-PAD still had 86-100% of strawberries in good conditions.
• Day 5: in punnets without a pad, only 43-50% of the strawberries were still edible, compared to 86-88% in punnets with G-PAD.
• Day 8: first appearance of mould in punnets without a pad, while those with G-PAD had 57-63% of strawberries in good conditions.
• Day 18 (end of the test): punnets without a pad showed 0-14% of undamaged strawberries, compared to 50-57% in punnets with G-PAD.

The data show that G-PAD helped in slowing down the degradation process, keeping a much higher percentage of strawberries in optimal condition for a longer period.

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Key benefits for food packaging

The test on G-PAD highlighted several important benefits for the food packaging industry, including:

• Improved competitiveness: by offering products that stay fresh for longer, companies can stand out in the market and attract more consumers.
• Supply chain optimisation: an extended shelf life allows for greater flexibility in stock management and distribution.
• Sustainability: reducing food waste contributes to achieving sustainability goals, which is an increasingly important aspect both for consumers and stakeholders.

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G-PAD is therefore a strategic solution as it reduces food waste, maximizes operating costs and improves business competitiveness.

Read more on G-PAD on Magic website