Fresh Pantry Kitchen Guide 🌿
Fresh Hacks 🥬
Less waste. Better Prep. Smarter storage.
Your fridge (and future meals) will thank you.
Did You Know?💡
Fun, bite-sized facts about our products that make food storage smarter.
MealPrep Made Easy 🍱
Prep once, store smart, cook faster all week.
What’s in My Pantry? 👀
Real-life storage habits that keep food fresher longer and the fridge smelling fresh.
Freshness Guide 🌿
FreshPreserve™ Fun Facts
Fruits that emit ethylene gas can help speed up the ripening of other ethylene-sensitive fruits when placed together in a vacuum-sealed container.
To prevent wilting and maintain freshness, it’s important to pair vegetables that have similar moisture needs and ripening rates.
Ethylene Producers (to speed up ripening):
• Apples
• Bananas
• Pears
• Plums
• Kiwis
Ethylene-Sensitive (benefit from pairing):
• Avocados
• Unripe bananas
• Persimmons
• Tomatoes
For even ripening:
• Pair fruits like apples or bananas with unripe avocados or kiwis.
• Avoid mixing fruits that don’t need ripening, as they may spoil faster.
• Monitor closely to prevent over-ripening in a sealed environment.
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Vegetables to Pair Together:
• Leafy greens (e.g., spinach, kale, lettuce) – These wilt easily but can be stored with other leafy vegetables to maintain moisture.
• Carrots, celery, and cucumbers – These veggies have a higher water content and benefit from being stored together to prevent moisture loss.
• Peppers and tomatoes – These don’t emit much ethylene and can stay together without affecting each other.
• Broccoli and cauliflower – Both are sensitive to moisture loss and should be stored in a similar environment.
Vegetables to Avoid Storing Together:
• Onions and potatoes – Onions release gases that can cause potatoes to sprout or spoil faster.
• Tomatoes and leafy greens – Tomatoes release ethylene, which can cause leafy greens to wilt faster.
Ensure that the vegetables are as dry as possible before sealing to minimise condensation inside the container, which could accelerate wilting.
FreshPrep™ Storage Duration
To preserve the freshness of your condiments, here’s a list of how long they should be stored in FreshPrep™’s Airtight Containers in the fridge.
• Chopped garlic – 1 week
• Whole garlic (without skin) – up to 2 weeks
• Sliced onions – 1 week
• Diced onions – 5 days
• Whole onion (without skin) – up to 2 weeks
• Chopped coriander – 3 days
• Whole coriander with roots – Up to 1 week
• Cherry tomatoes (without vines) – 1 week
• Cherry tomatoes (with vines) – up to 2 weeks
• Marinade sauces with fresh produce – up to 5 days
• Store-bought marinated sauces – up to 1 month
FreshBag™ Storage Duration
To keep your produce protected and organised, here’s a guide on how long items can be stored using FreshBag™ in the fridge, freezer, or pantry.
Fresh Produce (Refrigerated):
• Leafy greens (spinach, lettuce, kai lan) – 5–7 days
• Fresh herbs (without roots) – 3–5 days
• Fresh herbs (with roots) – up to 1 week
• Fresh Chillies – 1 week
• Spring onions – 1 week
• Cucumbers – 5–7 days
• Carrots – up to 2 weeks
• Capsicum / bell peppers – 1–2 weeks
• Cherry tomatoes – 5–7 days
Frozen Items (Freezer):
• Chopped vegetables – up to 3 months
• Sliced onions – up to 3 months
• Chopped herbs – up to 3 months
• Chillies – up to 3 months
• Berries – up to 3 months
• Marinated meats – up to 2 months
Dry & Pantry Items:
• Dried chillies – up to 1 month
• Dried herbs – up to 1 month
• Nuts & seeds – up to 1 month
• Garlic bulbs (with skin) – 2–3 weeks
• Onions (with skin) – 2–3 weeks
FreshBag™ Reuse Guide
Fresh Produce
• Each FreshBag™ can be reused up to 5 times.
Dried Items
• Each FreshBag™ can be reused up to 10 times.
Rinse gently, dry thoroughly, and reuse.