When was the last time you ate 3-day old guacamole? Never, right? It is notorious for turning brown quicker than a chameleon slurping a cup of joe—until now. The secret is not an ingredient, but a clever container called the Guac-Lock that prevents oxygen from turning your gorgeous green guacamole into brown sludge.
Introducing the Guac-Lock™
Being a food blogger means I get to try new products, which is one of my favorite parts of the job. Most are clever, but the Guac-Lock is ingenious because it solves one of those truly head-scratching problems – how to keep guacamole fresh.
It was no surprise to me the creators of this practical innovation are women. Thanks to “Mompreneurs” Jane Caplan Och and Sharon Lonner Prince for designing something in the Guac-Loc that is truly functional. Go team!