Imagine you’re a school district, or a grocery store, looking to offer fresh fruits and vegetables to your customers. You need to get four shipments a week in order to continue offering fresh produce. How much would you save if you could cut shipments to only two a week?
Or you have a dip or spread and are looking for a clean-label alternative to sodium benzoate and other synthetic preservatives?
Ingredient supplier and “commercialization engine” PL