Here’s a little bit of food science to explain what’s going on: because our produce is unpasteurized, it inhales oxygen and exhales carbon dioxide. Small holes in the BreatheWay patch—the stained surface— allow oxygen to flow into the Pack and carbon dioxide to flow out. This keeps the produce alive and protected during transit and storage. If produce comes into contact with the patch, pigment can wick through the patch. This color change is harmless and natural.