“We’re not trying to sell a silver bullet. We’re here to prove our product works: first in the lab, then in the real world, all the way from a bench study to a pallet on a truck going from Mexico to Canada,” says Steven Oklesh, Director of Marketing at Verdant Technologies.

Their HarvestHold Fresh product is a humidity-activated, in-box sheet that slowly releases 1-Methylcyclopropene (1-MCP), rather than inundating produce all at once.

“Traditional 1-MCP use, like in apples, works in an airtight chamber. But that model doesn’t work for cucumbers, tomatoes, or limes – fruits that either don’t go into ripening rooms or would never ripen properly again,” he explains. “What we’ve done is encapsulate 1-MCP and print it onto a thin plastic substrate. As the produce respires, or as it encounters humidity during transport, the sheet gradually releases small amounts of the compound.”

According to Steven, the result means a shelf-life extension of up to 50%, depending on commodity and application timing.

© Verdant Technologies

Why cucumbers, and why now?
Cucumbers, especially mini and snacking varieties, are a natural fit for Verdant’s next phase. With Canadian registration now in hand for cucumbers, the company is turning its attention to greenhouse growers in Leamington and beyond.

“Mini cucumbers are incredibly popular, but also incredibly perishable. I’ve personally stopped buying them. You get a pack of six, and by the end of the week, the last one is slimy. This product gives consumers a fighting chance to enjoy their produce through the following week, without sacrificing flavor.”

This renewed focus on cucumbers has led Verdant to hire Andrew Blume, formerly of Ceragen Grow and now leading Verdant’s greenhouse market expansion.

“Andrew has deep relationships in the greenhouse space, and we needed boots on the ground. Someone who not only speaks the language but knows the growers, the challenges, and the supply chain nuances unique to greenhouse produce.”

Retailers, foodservice, and the flavor comeback
Growers aren’t the only ones taking notice. Retailers and foodservice giants are expressing serious interest.

“We’re fully commercial with broccoli at three major retailers in Canada,” Steven shares. “The Food Service industry is taking notice, too. Pilot programs are in the works with several leaders in this space. They’re seeing the impact shelf-life extension can have, especially when it reduces waste and maintains product integrity.”

According to him, the current retail climate is ripe for innovation – pun intended.

“There’s a movement back toward flavor in fresh produce. Consumers want that sweet, rich tomato, or that crisp mini cucumber,” he says. “But more flavor usually means more sugar and quicker degradation. The old trade-off between flavor and shelf life doesn’t work anymore.”

That shift is reshaping breeding programs, packaging strategies, and post-harvest technologies alike. He sees shelf-life extension as the bridge between flavor and function.

© Verdant Technologies

Health trends and the future of produce
Steven also points to broader health and consumer trends, including the rise of GLP-1 medications such as Ozempic, as a sleeper catalyst for produce innovation.

“These medications change eating behavior. People are eating less, but they want higher-quality, fresher food. I’m on one myself, and I’m snacking on carrots and broccoli instead of heating up frozen nuggets,” he shares. “But because I eat less, that bag of broccoli florets has to last longer. We’re not just talking about shelf life at the store anymore; it’s shelf life in the fridge at home.”

As consumer habits evolve, so must the industry. “Consumers are going to demand freshness and functionality. And they’re going to expect produce that fits their lifestyle, whether that’s flavor-forward snacking cucumbers or meal-prep-friendly broccoli florets that don’t turn yellow overnight.”

Innovation in a skeptical industry
Still, he knows the fresh produce industry isn’t always quick to embrace new ideas.

“This space has been burned before. There’s a healthy skepticism,” he admits. “A lot of products have made bold claims and failed to deliver.”

“That’s why we won’t take a product to market unless we’ve seen results in the real world. The supply chain is complex: trucks break down, temperatures fluctuate, and produce gets handled roughly. If it doesn’t work in that environment, it doesn’t matter what the lab says.”

But for the growers and retailers who are open to innovation, the rewards can be significant.

“When you find a partner, grower, or retailer who shares your mindset, it’s incredibly energizing. Those early adopters will pave the way for everyone else,” he adds. “And trust me, once one starts, the rest won’t want to miss out.”

What’s next?
At the upcoming IFPA conference, Verdant will be co-exhibiting with Sinclair, its sister company known for produce labels and stickers.

“We’re not launching a brand-new product this year. But we are expanding into new crops and launching new partnerships. That’s our real focus: validating new markets and delivering value to growers and retailers.”

“Whether it’s broccoli coming from Mexico or produce moving across town, the pressure to deliver fresh, high-quality food is higher than ever. Consumer expectations are evolving rapidly, and scientific advancements are opening new doors. This is exactly the right time to challenge the status quo — and I’m proud that our solution is helping spark those conversations.”