bake special report may 2022 - 14

goods, natural cheese and fresh
berries. Food manufacturers and
distributors combat this problem
with food preservatives, packaging,
and energy-intensive refrigeration.
SoFresh offers a compelling,
How is SoFresh made?
The film substrates are manufactured by safely combining
inert polymers with natural plant extracts with minor
changes to standard film manufacturing methods.
SoFresh has more than 20 years of research and development
experience with several patents pending.
cost-effective, product enhancing
method to mitigate or delay food
spoilage. SoFresh has developed
mold inhibiting packaging materials
that work with existing food
packaging methods.
SoFresh packaging contains and
emits a miniscule amount of organic
vapor that binds to naturally occurring
mold present on the surface
of food inhibiting mold growth for
several days.
Research to identify the best
mold inhibitor was conducted
by the passionate co-founders
in conjunction with known food
science universities and the USDA.
The active ingredient is an FDA
approved food ingredient engineered
to be available for unsuspecting
mold spores residing on
food consumed every day.
The bottom line is that SoFresh
mold inhibiting products delay
mold colonies from forming on the
surface of food, maintaining food
quality, reducing the need for food
preservatives, extending shelf life
and enabling greater food consumption
with less food waste.
14
Science behind the
technology
SoFresh Inc. has developed a breakthrough
technology solution that
wraps food in an atmosphere of
food grade vapor inhibiting mold
growth that extends food travel life,
shelf life and consumption time.
There are over 2500 species of
airborne mold turning food into
waste every day. SoFresh manufactures
a film container or covering
that contains just the right amount
of organic natural
ingredients
to enhance nature's protection
against mold.
SoFresh discovered methods to
infuse food grade natural extracts
into film or containers that emit
controlled active vapor inside a food
package. The mold spores absorb
the vapor which slows down their
metabolism to the point where it is
difficult for them to thrive.
Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com
JOHN UNREIN
http://www.bakemag.com

bake special report may 2022

Table of Contents for the Digital Edition of bake special report may 2022

bake special report may 2022 - Intro
bake special report may 2022 - 1
bake special report may 2022 - 2
bake special report may 2022 - 3
bake special report may 2022 - 4
bake special report may 2022 - 5
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