Veggie Crisp & Clean

“This is an amazing product! I had a bag of lettuce that was headed for the garbage and I decided to put my Veggie Crisp and Clean to the test. I soaked it in the solution of warm water, then put it in my fridge for about an hour and I couldn’t believe it. It looked like I had just bought it. I didn’t waste a single leaf.” – L.M. Utah

“We use Veggie Crisp and Clean on all of our vegetables. They look and taste cleaner and better and they last a lot longer. We especially like it on grapes. It takes the film off and makes them much brighter. I love it!” – D.S. Idaho

“My wife loves spinach salads but she always buys more than we need. After she started using Veggie Crisp and Clean, we don’t throw it away anymore. It lasts long enough that she eats it before it gets tired and limp. I’m impressed.” – T.A. Idaho

Apple Fresh

“I prepared a fruit bar which included sliced apples. My guests were late but when they showed up several hours later, the apples were still white and crisp. I was really surprised. Apple Fresh is what is says it is! Thanks!” – J.R. N.C.

“I don’t know how it works but it really works. I slice apples and put them on the counter in my kitchen for my kids to eat after school. Since I found Apple Fresh, I never throw any away because they turn brown. My kids love the apples and my budget loves Apple Fresh.” – T.N. Idaho

“Any time I slice fruit to eat later, I use Apple Fresh. But I especially like it on guacamole. Before we put our left-over guacamole in the fridge, I spray the top of it with Apple Fresh. It stays green and looks fresh instead of turning black. Avocados are really expensive so this is a good deal for us.” – N.G. Utah

Spud Savor

“We are potato lovers so we are always looking for a new and easy recipe. Since we found Spud Savor, we seem to always have a ready supply of already-cooked potatoes to throw into a new dish. And even after one or two days in the fridge, they taste great just warmed up!” – L.S. California

“When we need a lot of baked potatoes in a hurry we can bake them the day before, put them in the fridge then they can be quickly warmed up and served. They taste just as good and they don’t tie up the oven for an hour just before the meal.” – A.Z. Massachusetts

“When I bake potatoes now, I fill up the rack in my oven then put the ones I don’t use in Spud Savor and then in the fridge. We use the extras for lots of things but especially hash browns and fried potatoes because we can cook them quickly and the potatoes aren’t dried out. Potatoes are cheap so it has really helped our budget to use them more often.” – J.A. Washington