When Dagens industri reports on how new technology is revolutionizing fruit ripening, Swedlog takes center stage. With our algorithm-driven Softripe technology, we have made it possible to deliver avocados with consistent, documented quality — while dramatically reducing waste across the entire value chain.

The article clearly highlights the impact: up to 60% less waste, 70% fewer returns, and avocados that last at least twice as long — with a creamier, nuttier flavor and a more resilient skin. This fundamentally changes the economics for both restaurants and retailers.

“The technology will completely transform the market,”
says Magnus Åkesson, founder and owner of Swedlog, in the interview.

Nature’s own process — controlled by technology

The technology is based on gas-tight chambers where we recreate the fruit’s natural ripening conditions through precise control of temperature, O₂, CO₂ and ethylene.
This allows the avocado to ripen from the inside out — delivering perfect results, every time.

Added value from supplier to consumer

For our customers, the technology means less uncertainty, fewer operational disruptions and a more consistent end-consumer experience.
Holy Greens, one of Sweden’s leading salad chains, describes the difference like this:

“Now that we know we always receive perfectly ripe avocados, we dare to invest. It’s been a real success,”
says Sandra Eriksson, Product and Quality Manager at Holy Greens.

With Softripe, we demonstrate that sustainable ripening is not only about reducing waste — but about smarter resource use and better business outcomes.