A Polish scientist that specialises in packaging and immobilisation technologies, has developed a method to extend freshness and shelf-life of packaged food. The technology is based on a bioactive modifier that prevents food from going bad by inhibiting mould, yeast and bacterial growth. License agreement and commercial agreement with technical assistance are offered.
Partner sought
Commercial agreement with technical assistance: – type of partner sought: industry; – field of partner’s activity: food packaging manufacturers; – role of partner sought: partner is expected to buy the technology and implement it into the production process, with the support of the scientist. License agreement: – type of partner sought: industry; – field of partner’s activity: food packaging manufacturers; – role of partner sought: partner is expected to buy a license and start production based on the offered technology
Description
A scientist from a university located in northwestern Poland that specialises in technologies for the food industry has developed a bioactive modifier of atmosphere for packaged food. The active substance has a form of a sachet that is part of the food package. The sachet can be also effectively used separately from the original packing, by putting it into a box or bag already containing food. In either case, a contact of air circulating inside of packaging with the bioactive modifier inside the sachet causes microbial oxygen consumption and ethanol production. This, in turn, inhibits the growth of moulds, yeast or other pathogenic microorganisms. Thanks to the process, packaged food can stay fresh for longer. Shape and size of the packaging can be adjusted to any parameters of a product. The scientist would like to see his invention produced and used on an industrial scale, therefore he is looking for partners that would like to buy or license the technology. In both cases, a partner will be responsible for implementing the technology into his production process. The scientist will lend his expertise in adapting and introducing the technology.
Advantages and innovations
– no other similar packaging solution is currently available; – prevention of mould, yeast and bacterial growth; – adjustable to any shape or size; – packaged food has no direct contact with the active substance; – sachet with the bioactive modifier is available independently or as a part of a packaging; – the bioactive modifier can be activated when it’s needed (conditions, when the modifier starts working, can be custom-designed).
Development stage
Prototype available for demonstration
Intellectual Property Rights (IPR)
Patents granted
Source: Enterprise Europe.
