Delayed pinking in fresh cut lettuce

Contact us and see how Knox™ improves lettuce quality.

Shaun Clarkson
Crop Advisor Outdoor Leafies

Convenience is an important trend in vegetables and also represents a way to increase vegetable consumption. One of our most recent successful convenience innovations is Knox™: a trait which reduces pinking in lettuce after cutting. As a result, Knox extends shelf life and therefore will reduce waste. With this trait, Rijk Zwaan offers a solution to one of the most important issues for fresh-cut companies and retailers of bagged lettuce alike.


Numerous varieties with Knox inside

Rijk Zwaan has already introduced Knox into around ten lettuce types including cos, batavia, iceberg, butterhead, Salanova® Crispy and Salanova® Butter lettuce. This is the result of ten years of development work. Various laboratory tests as well as large-scale production trials have demonstrated without exception that Knox works.

Lettuce stays fresher for longer

Knox has been developed in close collaboration with fresh-cut companies and retailers, for whom discolouration of lettuce due to oxidation is one of their biggest problems. Lettuce with Knox inside stays fresher for longer and hence looks more appealing, but that’s not the only benefit for fresh-cut companies and retailers. Since Knox means that lettuce no longer always needs to be packed in low-oxygen packaging, it lowers costs and offers more options when blending. The longer shelf life also contributes to a reduction in food waste. And because the lettuce stays fresh for longer in consumers’ homes, there is a higher likelihood of repeat purchases and hence increased sales.

Knox™ keeps Crunchy Caesar Salads extra fresh

Nowadays, every fast-food chain and company canteen has a choice of salads on the menu, often with tempting names such as Veggie Delight, Thai Chicken Salad or Crunchy Caesar Salad. One indispensable ingredient is cos lettuce or iceberg lettuce. A unique innovation that ensures fresh-cut lettuce stays fresh for longer has recently opened up new opportunities for the foodservice market.

Read the article