What it is
The refrigerated set is where clean labels win. Shorter ingredient lists, fewer preservatives, a fresher taste — at the cost of a tighter shelf life and a cold-chain requirement. We produce refrigerated goods with the sanitation discipline and dating controls that category demands.
Products we run this way
- Fresh salsas and pico
- Refrigerated dressings and dips
- Fresh pesto and herb sauces
- Hummus-style spreads
- Cold-case mixers
On the line
- Chilled fill with logged sanitation cycles
- Use-by dating and lot coding
- Cold-case retail and food-service formats
- Micro testing on production batches
Brands that belong here
Clean-label brands competing on ingredient panel
Deli and prepared-foods brands earning a cold-case slot
Local brands scaling from farmers markets into regional grocery
Plan around these
- — Shelf life is measured in weeks, so forecasting accuracy matters more
- — Retailers will ask for micro data before they will accept the SKU
Common questions
How long is refrigerated shelf life?
Refrigerated products typically run 30 to 120 days depending on formulation, pH and packaging, confirmed by your own micro and shelf-life study.
Is refrigerated goods right for your product?
Send us your recipe details and volume — we will tell you straight.
Complete Discovery Form