Benefit by products
BREAD:
Factors affecting shelf life and product quality
Most bread products have limited shelf life due to the formation of mould and other aerobic micro organisms.
What the industry currently does
In many bread products sorbates, acids and other preservatives are added to prevent mould growth. In pre-cooked bread, the water activity level is deliberately decreased to achieve a longer shelf life, which this drastically impairs product quality and taste. The MAP packing with gas including carbon dioxide causes change in taste.
Why you love FRESHCARE
Bread products have an open structure. This causes the products to have a lot of residual oxygen inside. Gas flushing is not able to eliminate the residual oxygen whereas FRESHCARE® can completely do so. FRESHCARE® absorbs oxygen after packaging which makes the technology unique and most effective. Preservatives to stop aerobic microbiological growth are no longer needed when FRESHCARE® is applied. The result is a fresh product with a clean label.
PIZZA:
Factors affecting shelf life and product quality
Most refrigerated pizza products have limited shelf life due to the formation of mould and other aerobic micro organisms. Additionally, ham and other meat products on the pizza discolor
What the industry currently does
In many pizza products preservatives and acids are added to prevent mould growth. Additionally, there are some ingredients which would improve the taste of the pizza, however these are not used because of their mould-accelerating properties. The MAP packing with gas including carbon dioxide causes the taste of the product to alter.
Why you love FRESHCARE
Pizza has toppings and an open structure which makes it difficult to reach low levels of oxygen to preserve the product. As a result of this especially ham and salami toppings discolor and mould could start growing on the pizza crust. FRESHCARE® eliminates the oxygen in pack completely which makes the product stay fresher for longer.
PROCESSED MEAT:
Factors affecting shelf life and product quality
Most processed meat products have a limited shelf life due to discoloration and change in taste driven by oxidation. Especially in-store when the product is exposed to artificial or natural light, discoloration and fat oxidation processes are accelerated.
What the industry currently does
In order to avoid discoloration, in most processed meat products additional levels of nitrites are added. The consumption of high levels of nitrites have been proven to provoke the development of stomach cancer, therefore this additive is highly questioned by the EU health authorities. As oxygen levels in processed meat packaging are 0.5-2.0% the fat oxidation problem is currently not solved.
Why you love FRESHCARE
FRESHCARE® absorbs all oxygen inside the packaging reducing oxygen level to <0,1%. At this oxygen level discoloration can no longer occur which makes the product stay fresher for longer. FRESHCARE® could be used complementary to gas flushing. In this case a smaller dosage sticker can be used to buffer away the last percentages of oxygen.
PASTRY AND CAKES:
Factors affecting shelf life and product quality
Most pastry products have limited shelf life due to the formation of mould and other aerobic micro organisms and fat oxidation.
What the industry currently does
In many pastry products preservatives and acids are added to prevent mould growth. also, in many cases, the water activity level is deliberately lowered to achieve a longer shelf life, which drastically impairs taste. the map packing with gas including carbon dioxide causes the taste of the product to change, especially at higher water activity levels.
Why you love FRESHCARE
Cake & Pastry products have an open structure. This causes the products to have a lot of residual oxygen inside. Gas flushing is not able to eliminate the residual oxygen whereas FRESHCARE® can completely do so. FRESHCARE® absorbs oxygen after packaging which makes the technology unique and most effective. Preservatives to stop aerobic microbiological growth are no longer needed when FreshCare is applied. The result is a fresh product with a clean label.
CHEESE:
Factors affecting shelf life and product quality
Most cheese products, especially sliced and grated, have limited shelf life due to the formation of mould and change in taste, smell and structure.
What the industry currently does
Cheese is a natural product and normally no preservatives are added. However, in order to prevent mould growth most cheese products are packed using gas flushing with carbon dioxide which changes taste. Additionally, the natural activity inside the cheese produces large amounts of carbon dioxide that cannot escape through the sealed packaging. These large amounts cause the cheese to lose its original natural taste, smell and structure.
Why you love FRESHCARE
Especially on the surface of sliced cheese and grated cheese mould grows quickly but FRESHCARE® absorbs all oxygen and stops the mould growth permanently. In addition, gas flushing with carbon dioxide is not needed if FRESHCARE® is applied so no off flavor to cheese any longer.
COFFEE:
Factors affecting shelf life and product quality
Coffee has a limited shelf life due to oxidation of the coffee oils, resulting in undesired aroma.
What the industry currently does
Coffee is mostly vacuum or MAP packed still containing high levels of residual oxygen. This residual oxygen is responsible for oxidation of the coffee oils.
Why you love FRESHCARE
Coffee loses its aroma quickly when exposed to oxygen. FRESHCARE® absorbs all oxygen inside the packaging so aroma is kept better for longer. We also offer scavengers which absorb carbon dioxide and oxygen. Especially coffee beans release CO2 after roasting. By absorbing CO2 and O2 at the same time the product can be packed quickly after processing which keeps aroma and freshness for longer.
NUTS AND DRIED FRUITS:
Factors affecting shelf life and product quality
Most nut and dried fruit products have a limited shelf life due to fat oxidation. Nuts in shell and roasted nuts are especially sensitive to this. As nuts are a natural product, no preservatives are added.
What the industry currently does
In order to avoid fat oxidation, most nut and dried fruit products are packed using gas flushing with nitrogen. Unfortunately, this flushing technique is not effective enough to eliminate all oxygen present inside the packaging and/or inside the product or shell. The residual oxygen inside the packaging allows for fat oxidation, leading to rancidity.
Why you love FRESHCARE
FRESHCARE® absorbs all oxygen inside the packaging reducing oxygen level to <0,1%. At this oxygen level oxidation and rancidity is completely stopped. Also macro and micro organisms can no longer grow.
TORTILLA:
Factors affecting shelf life and product quality
Most tortilla products have limited shelf life due to the formation of mould and other aerobic micro organisms.
What the industry currently does
In many tortilla products sorbates, acids and other preservatives are added to prevent mould growth. The MAP packing with gas including carbon dioxide causes change in taste.
Why you love FRESHCARE
Tortilla products have a big surface and an open structure. This causes the products to have a lot of residual oxygen inside and between the individual tortillas. Gas flushing is not able to eliminate the residual oxygen whereas FRESHCARE® can completely do so. FRESHCARE® absorbs oxygen after packaging which makes the technology unique and most effective. Preservatives to stop aerobic microbiological growth are no longer needed when FRESHCARE® is applied. The result is a fresh product with a clean label.