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
.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
.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