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How to store food: Opened does not mean lost

How to store food correctly? It all begins with opening the packaging. As long as the food is sealed, it is protected. The moment it is opened, the access of oxygen and moisture changes, and the risk of microbial contamination increases at the same time. This accelerates oxidative, enzymatic, and microbiological changes that determine whether the food will still be consumed or end up in the bin. Furthermore, these processes occur even faster in the summer, so a few simple habits pay off twice as much. Many of these issues are also addressed daily by colleagues in the laboratories of the Food Incubator, where we ensure the shelf life, taste, and quality during the development of our products.

Four rules for food storage to start with:

  • Transfer opened food into an airtight container, as the original packaging usually no longer seals well after opening.
  • Mark the date of opening and follow the consumption data on the packaging.
  • Use the oldest items first.
  • Expel as much air as possible from the packaging, as oxygen promotes oxidative changes and an open package increases the risk of contamination from the surroundings.

How to store our products:

Herbal teas. Dried herbs lose their aroma due to moisture, heat, and light. Therefore, keep them dry, well-sealed, and away from direct sunlight, ideally in their original packaging or an airtight jar. This way, our herbal teas, from the Balance blend to the Blooming Meadow, will maintain their full aroma.

Vegetable chips. Carrot, beetroot, and parsnip chips are dried, so they only maintain their crispness in dry conditions. After opening, transfer them to an airtight container, as air humidity will quickly soften them. You can find more information about them among the vegetable chips.

Fruit snacks. The apple-coconut and pear-coconut snacks are also dried, so seal them well after opening and keep them dry to ensure they remain flexible and fragrant.

Spreads. After opening, the garden spread belongs in the refrigerator; always scoop it with a clean spoon, as crumbs and food residues promote mold growth. Consume it according to the instructions on the packaging, usually within a few days.

A few additional general food storage tips:

  • Bread does not belong in the refrigerator, where it hardens faster (due to starch retrogradation). It stays soft longer at room temperature; whatever you cannot finish, slice and freeze.
  • Coffee, nuts, and oils are sensitive to oxygen, light, and heat, which trigger oxidation. Store them in the dark, in a cool place, and well-sealed.
  • Berries will last longer if you briefly submerge them in a mixture of one part vinegar and three parts water before storage, then rinse and dry them thoroughly.
  • You can revive wilted lettuce or celery by submerging it in cold water; the cells will replenish water and restore turgor.

Summer has its own rules:

  • Do not leave your shopping in a hot car. Even a short time in there can promote the multiplication of microorganisms, especially in chilled and high-risk foods.
  • Ensure uninterrupted cooling. Transport perishable foods such as raw meat or salads with mayonnaise in a cooler bag.
  • For trips and by the water, shelf-stable snacks are practical as they do not require a refrigerator, such as our vegetable chips and fruit snacks. From the herbal blends, you can prepare a refreshing cold tea.

A few simple storage habits can reduce the amount of unnecessarily wasted food at home. At the Food Incubator, we address these same questions at a higher level, helping producers fine-tune the shelf life, taste, and quality of new food products. We believe these tips will help in your kitchen as well, and if you would like to taste what we create, check out our product range.