Bioactive atmosphere modifier for packaged food
Polish scientist has developed a bioactive atmosphere modifier aimed for packaged food. The compound that consists of yeast, medium for yeasts, lactic acid bacteria, sugar and bacterial growth activator causes oxygen consumption and formation of carbon dioxide and ethanol. In effect, the freshness of the packaged food is extended. Cooperation in a form of either license agreement or commercial agreement with technical assistance is offered.
Commercial agreement with technical assistance: - Type of partner sought: industry; - Field of partner's activity: food packaging; - Role of partner sought: purchase of the technology and its implementation into the production process, with the support of the scientist. License agreement: - Type of partner sought: industry; - Field of partner's activity: food packaging; - Role of partner sought: buying a licence and starting production based on the offered technology.
A scientist from northwestern Poland that specialises in technologies for the food industry has developed a bioactive modifier of atmosphere for packaged food. The modifier has a compound form. It consists of yeasts, lactic acid bacteria, sugar and bacterial growth activator. By microbiological oxygen consumption and formation of carbon dioxide and ethanol, it extends the freshness of packaged food. The use of lactic acid enhances the inhibiting effects of CO2 on pathogenic microorganisms growth. Compared with compounds that utilise only yeast and sugar, the modifier with lactic acid bacteria produces a greater volume of the atmosphere modifying gases. Partnership in a form of the license agreement or the commercial agreement with technical assistance is offered. The aim of the cooperation is to use the invention in commercial products. In both cases, the scientist wants to cooperate with companies from the food industry that are ready to introduce the technology into their production processes and he is willing to help in that.
Advantages and innovations
- use of bioactive compound allows for the natural production of the atmosphere modifying gases; - reduction of oxygen content; - prolongation of the packaged food freshness; - compared with existing methods, a greater volume of the atmosphere modifying gases is produced so the technology is more effective.
Available for demonstration
Intellectual Property Rights (IPR)
Patent(s) applied for but not yet granted,Patents granted
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