Extending the Shelf Life of Fruits & Vegetables reducing Waste to Lower Costs – Improve Efficiency
-Posted on February 6, 2026 by Keeen Extending the Shelf Life of Fruits & Vegetables reducing Waste to Lower Costs – Improve Efficiency In the restaurant business, controlling the cost of raw materials, especially fruits and vegetables, is one of the major challenges. Fruits and vegetables are fragile and have a limited shelf life, which leads to…
KEEEN Bio-Augmented Microbes
-Posted on January 23, 2026 by Keeen KEEEN Bio-Augmented Microbes In an era when industries are challenged by environmental regulations, waste-management demands, and cost-efficiency pressures, microorganisms offer a safe, sustainable path forward—transforming hard-to-degrade organics into valuable byproducts or benign end-products. Yet not all microbial solutions perform equally. Here’s why our Bio-Augmented Microbes, with carefully selected and enhanced…
Case Study: Grease Challenges in Mala–Shabu Restaurants
-Posted on January 9, 2026 by Keeen 🧽 Case Study: Grease Challenges in Mala–Shabu Restaurants Mala and Shabu-style restaurants are among the most popular dining formats, particularly in food courts, shopping malls, and standalone locations. These operations rely heavily on oil-rich chili sauces and concentrated broths, and involve high-heat cooking equipment like built-in grills and hot pots…
