The Science of Freshness: How We Keep Food Perfect Until Lunchtime

Freshness is chemistry and timing. Once bread is sliced, starches begin to retrograde — a polite term for going stale. Trenchers Catering controls that process by limiting exposure time between assembly and delivery.

Preparation windows

Sandwiches are made within two hours of dispatch. Fillings are chilled to 4 °C, sealed, and loaded into refrigerated vans. Each van’s log confirms temperature stability from kitchen to client.

Packaging and air control

Platters use low-permeability film that reduces moisture loss while keeping air circulation. It’s a simple trick from food science: freshness relies on humidity balance.

Delivery precision

The logistics system matches preparation time with route duration. By lunchtime, sandwiches are less than four hours old — fresher than most supermarket shelves.Learn more about our menu options at Trenchers Office Catering.