Fresh salmon can have around 14 days of shelf life if the cold chain stays perfect. The problem is real life is never perfect, and one small temperature slip can turn premium seafood into waste. We’re joined by Mina Mekhail from Dartmouth-based Fresher Technologies, an EY Entrepreneur of the Year, to dig into what “freshness” actually means, why bacteria accelerates with heat, and how packaging can quietly make or break food quality.

Mina walks us through his unlikely path from biomedical engineering and biomaterials research to building a smart packaging company focused on fresh proteins. The big insight is not just technical, it’s commercial: extending shelf life only works if the market wants the solution. You’ll hear how customer discovery pushed him to pivot away from low-margin produce, move into high-value seafood, and then pivot again when processors rejected anything sprayed directly on fish because of additive and labelling concerns.

Tune in to get the inside scoop on how the technology works. We also talk about the B2B reality of adoption cost, plug-and-play integration on existing packaging lines, protecting a moat with patents and trade secrets, scaling a global business from Halifax, and what it means to partner with Mitsubishi Chemical in Japan for premium markets like wagyu beef. Mina even shares how he evaluates AI at work with clear KPIs, plus the medical potential he’s deliberately not chasing yet so the company can stay focused.

Subscribe, share this with someone who cares about food waste reduction and sustainable packaging, and leave a review if you want more founder deep dives like this. What part of the food supply chain do you think wastes the most time and money?

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