The Science
Our package: Retaining freshness and quality
Graphical representation:
The graphs illustrate the bacterial, yeast, and fungi counts of our products compared to normal vacuum packaging over a specific timeframe. Remarkably, our products showed similar counts on day 15 as the normal vacuum packaging did on day 5-6.
Moisture Activation:
The moisture present in the protein activates the anti-microbial and anti-bacterial characteristics of our packaging. This controlled activation helps maintain low bacterial counts, significantly extending the shelf life of our products.
Farzan Mirshamsi
Farzan is CEO of Techno Vate Global. He holds a degree in Software Engineering from Eastern Washington University (USA).
​
As the Executive Director and owner of Techno Vate Global, his mission is to revolutionise the food industry. With a strong track record of delivering advanced solutions for food and medical products to prominent companies in Dubai since 2012, Farzan is well positioned to lead the company towards its goal.
Dr Jack Kelleher
Jack is the owner of Cambridge Chiropractic Clinic. He holds a degree in Biological Science from the University of Westminister, London and a DC MChiro from McTimoney College of Chiropractic, Oxford.
​
With over a decade of experience as a healthcare professional, treating both acute and chronic conditions, they bring a unique blend of expertise and passion to the field. Their strong interest in nutrition and belief that diet plays a crucial role in recovery and progress of the human body allows them to provide the best possible care for their patients.
Lee Oliver
Lee is a third-generation fishmonger with 27 years of industry experience, is the founder and owner of a successful seafood company located in the bustling Billingsgate Market in the heart of City of London.
With a proven track record of supplying premium seafood to top-tier clients such as restaurants, hotels, clubs, and pubs, Lee's expertise and established industry relationships make him a valuable asset to We Love Fresh.
