Packaging types of 10 to 20 days * Reduce food waste by up to 30% * Premium food waste 72 million loaves at $5 each * Improve bakery net income by 154% In one local partnership with a bakery offering two weekly store deliveries, SoFresh bags help the bakery achieve a 30% waste reduction annually Natural and organic Thomas points out that they get a pure-form product that is natural and organic. " We put this in the film and make bread bags out of the film. " We're finding that now bakeries realize that they can take preservatives out of the bread and let the packaging do the work, " he adds. " This allows you to take that step and make it affordable. And this is a way to get into the ecommerce supply chain with bread. " SoFresh has 350 million units of capacity between the company and co-packers. All goes through SoFresh. Ten or so years ago people started thinking about carbs, Belias says. Now people are thinking about how whole grains are really good for you. " A lot of packaging companies have looked into these types of packaging systems. It comes down to a mix of multiple things. It takes nurturing. That's the angle that makes it work for us. We can take risks that bigger companies can't. " Now SoFresh is seeking investors. There is a lot of interest in products that are good for the environment. Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com " It's also important to understand that there is a cost to food waste, " Belias explains. " Wheat prices are up. People are going to be more sensitive to food waste now. " Reducing food spoilage Food spoilage and waste is a huge global problem. SoFresh and its unique new packaging products can do something about food spoilage, which is a portion of all food waste. The estimated total value of food loss at retail and with consumers in the United States is $36.1 billion for grain products, $37.1 billion for fresh fruits and $75.1 billion for dairy products not including milk. Mold is a primary cause of food waste for high moisture foods like bread, baked 13 Contact antimicrobial film: Film surface needs to touch the surface of the food Modified atmosphere film: Film generated atmosphere reaches all parts of the foodhttp://www.bakemag.com