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When it comes to food, we understand just how important it is to know what you’re consuming. We couldn’t agree more, and we’re here to support you with product information straight from the source.
First, in case you’re not familiar…
Why we do what we do:
Our mission is to reduce food waste – one of the #1 leading contributors to climate change – and to make it easier for people to enjoy fruits and vegetables without worrying that they'll go to waste so quickly.
So, what is Apeel and how does it work?
The best way to think of Apeel is that it’s an extra “peel” of protection made by adding another layer of what naturally exists on the fruits and veggies already. By simply applying a microscopic amount to produce (usually after it has been picked), Apeel creates a breathable layer that slows spoilage by keeping moisture in and oxygen out.
Ok but what is in it?
Apeel is made of purified mono- and diglycerides derived from sustainably-sourced, non-GMO plant oils mimicking the natural protection already existing on all fruits and vegetables. One ingredient only - that’s the full list! Organic produce that has been treated with Apeel includes the addition of citric acid, an ingredient widely found in most fruits, particularly citrus - just two simple, plant-derived ingredients. While the plant oils we use can change, there’s no impact on the final ingredient outcome because the mono- and diglycerides found in Apeel undergo a purification process that eliminates any trace of dietary allergens and impurities through heat and distillation. All that remains are the purified lipids. Think of it like distilled water – after the water goes through the distillation process, all that remains is pure H2O.
Great! But ...
I have allergies. So what is it made from?
Apeel is derived from a variety of non-GMO, sustainably-sourced plant oils. Because of our rigorous purification process, the plant source doesn’t make a difference because the heat and distillation during the purification process would destroy or distill out the proteins that normally cause allergies. Even so, avoiding and eliminating the presence of allergens is considered throughout our manufacturing process. First, we do not source our materials from regulated allergens like milk, egg, fish, crustacean and molluscan shellfish, tree nuts, peanuts, coconut, sesame, wheat, cereals with gluten, soy, sulfites, celery, lupin or mustard, nor do we manufacture our product in a facility that processes any of these allergens. Finally, we regularly test our product to confirm the absence of allergy-causing compounds. If you are concerned about a specific allergen or intolerance, please reach out to ask.
How do you source these materials?
While we could source our ingredient from any fruit or vegetable, we choose to source from the most widely-grown and abundant sources of edible lipids (plant oils) based on a rigorous sustainability assessment method to ensure our impact does not outweigh the benefits. We also evaluate raw material suppliers against a set of minimum requirements and additional best practices regarding human rights and environmental responsibility.
How do I know Apeel is safe?
Apeel is made of mono- and diglycerides, which are naturally occurring in all fruits and vegetables. We test our product to confirm that impurities like pesticides, heavy metals, allergens, and trans fats are not present. We test for heavy metals because these are naturally occurring in any food from plant sources (e.g., taken up from the soil, air or water). It’s a general requirement to test to ensure safe levels are not exceeded in any food ingredient. We’re committed to the purity of our products and our manufacturing process is designed to ensure compliance with the highest safety standards mandated by food safety regulatory authorities wherever Apeel produce is sold. The safety of mono- and diglycerides have a long history of safe consumption, and are a commonly used food ingredient. For further reading from data-backed sources see below:
I'm still curious:
What happens when I eat Apeel?
There is only a microscopic amount of Apeel applied on top of the lipids that already exist in fruits and vegetables. A normal untreated avocado is roughly 200g (depending on size), containing 21g of lipids. Apeel protection adds only 0.06g. The mono- and diglycerides that make up Apeel's products are made of the same mono- and diglycerides formed in our bodies as a natural part of our digestion. They are converted to energy just the same.
Ok, it sounds safe to eat... But I’m curious:
If it's invisible, how will I know if it's there?
When post-harvest solutions are used for fresh produce, a disclosure is required. However, this can happen in a variety of different ways depending on the format of the fresh produce: it can be on the packaging (e.g., a bag), the side of the carton of loose produce, or on a sign somewhere in the fresh produce section of the store. This disclosure may also describe the ingredients used, instead of the specific brand. It is the responsibility of the supplier and the retailer to ensure proper disclosure and we work closely with our supplier and retailer partners to do so. If you’re unsure, please ask your Produce Manager.
Purity is our priority.
To summarize, we are very rigorous about the safety and purity of Apeel and ensure that the product is safe to eat and simply is meant to give you a bit more time with your fresh produce.
You have questions, we have answers.
Thank you to those of you who submitted questions via the form below. We've enlisted the help of an expert, a clinical dietician and nutritionist, to give her POV on the most frequently asked questions. Toby is the founder of Toby Amidor Nutrition, PC, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. She is a Wall Street Journal bestselling cookbook author. For close to 15 years Toby has been the nutrition expert for, and founding contributor to their Healthy Eats Blog, and other well known publications. She is also on the medical board for and and on the editorial board for Today’s Dietitian Magazine. Toby trained as a clinical dietitian at New York University.

Thank you for your curiosity! We value your questions and feedback.

We work closely with food science experts and Registered Dietitians. If you have any additional questions, we'd love to consult our team of experts to help clarify anything further. Send them along here and follow this space for additional content!