Current industry practice is to store finished sprout products between .5-4 C (32.9-39.2 F). Sprouts freeze very easily, and 0 C is too cold.
It is obvious when sprouts freeze. They change texture and appearance very quickly. Most become translucent, mushy, and not at all visually appealing. Mixed bean sprouts, those sprouted for 48 +- hours (not Mung Bean) are actually very nice after freezing as it changes the starches. Some information shows that intentionally freeze Broccoli sprouts to break the cells apart makes a more available nutrient profile.
Of note there is always new research being done. Right now, we are working with researchers to understand more clearly the food safety and shelf-life impacts of having sprouts stored a little warmer. This is going to be interesting information. Some sprouts are quite hard to cool as they are still growing and continue to produce heat even when they enter to cooling stream. Understanding more about how this works and impacts our products is going to be helpful. We will keep you posted as we learn more.
|Temperature range once cooled||Product name||Ingredients||Shelf life||Freezes well|
|EXAMPLES OF TYPES OF SPROUTS|
|.5 – 4 C (32.9-39.2 F)||Alfalfa||Alfalfa Sprouts||14 days||No|
|.5 – 4 C (32.9-39.2 F)||Deli/ Alfalfa||Lentil, Radish And Alfalfa Sprouts||14 days||No|
|.5 – 4 C (32.9-39.2 F)||Garlic/ Alfalfa||Garlic and alfalfa Sprouts||14 days||No|
|.5 – 4 C (32.9-39.2 F)||Broccoli||Broccoli Sprouts||14 days||Some people chose to|
|.5 – 4 C (32.9-39.2 F)||Mixed Bean Sprouts||Garbanzo, Adzuki, Lentil and Green Pea Sprouts||14 days||Yes|
|.5 – 4 C (32.9-39.2 F)||Clover||Clover sprouts||14 days||No|
|.5 – 4 C (32.9-39.2 F)||Mung Bean||Mung Bean Sprouts||7 days||No|
|EXAMPLES OF MICROGREENS|
|.5 – 4 C (32.9-39.2 F)||Sunflower Greens||Sunflower microgreens||8 days||No|
|.5 – 4 C (32.9-39.2 F)||Pea Shoots||Pea microgreens||18 days||No|