“Necessity is the mother of invention.”

– English proverb, circa 1519

Few industries are as complex as fresh-cut produce processing. Even within the food industry, few food businesses are as variable as ours. Imagine if the auto industry had to rely on the weather and its vagaries to manufacture their raw products. Suppose that the construction industry had to build its wares with raw materials that were uniformly un-uniform and inconsistent, like fresh produce. Most manufacturers’ inputs aren’t living, breathing organisms, with their own living, breathing microbiomes.  And then there’s the water - don’t get me started about the water.

These and other factors are why there are no “average” days when you’re processing fresh-cut produce. Just when we think we may have this thing down to a science, something changes. (But admit it, this is also why we love what we do – no two days are ever alike, and that keeps our brains firing on all cylinders.)

It was out of this reality that Hennessy Food was founded. I spent over two decades troubleshooting every proverbial break-down, every figurative flat tire that the fresh-cut industry threw at me. When it came to addressing oxidation, I knew we needed better tools in our toolbox – tools that are as or more efficacious, and certainly more cost effective. 

Hennessy Food specializes in solving browning for fresh-cut produce. We sell novel antioxidant solutions at value pricing. And we do more than “just” that – I’ve assembled an expert team with impressive fresh-cut experience to provide every customer, small or large, with superior service. Tell us what’s challenging you, and we will help you find workable solutions. We call that Product, Plus℠.

If you aren’t already a Hennessy Food customer, I invite you to try us today. Once you see what our products can do, what our team can do, you won’t ever look in your rear-view mirror. Contact me today. 

Jeremy Dygert

Founder and President

Hennessy Food