bake special report may 2022 - 15

Since the vapor is a food extract it
is safe for humans. It has been tested
successfully on many foods such
as bread, cheese and berries and
it imparts no new scents or flavors.
There are numerous advantages
to this technology including reduction
of logistics costs, increased
reach of distribution, healthier ingredient
and cleaner labeling and ultimately
a significant reduction in
food waste. The shelf-life extension
can be tailored to the type of food
and desires of the food manufacturer
from hours to days.
The film technology is designed
to not disturb the manufacturing
or packaging process and does not
require new capital expenditures
since it is formulated to fit within
the food producer's current process.
Naturally extend shelf life
SoFresh, Inc. is committed to mitigating
food spoilage.
" Our team is dedicated to fighting
food waste in the US and throughout
the world, " Belias says. " Our innovative
packaging products allow
food producers, wholesalers and
retailers to naturally extend the shelf
life of several foods and extend the
consumable life for consumers. Our
organic mold inhibiting film technology
allows food to stay fresh
longer with less or no preservatives,
requiring less refrigeration,
therefore saving our
customers money. "
Founders Thomas
and Belias met in the
late 1980s as research
and development engineers
developing new products
and manufacturing processes for
consumer packaging products in
early 2000 to 2004. Thomas and
Belias collaborated on a few projects
to keep food fresh by incorporating
ingredients into packaging
materials. While their efforts
maintained some food freshness,
the product-market fit was not
sufficient.
What remained constant was
the unmet need to keep food fresh
longer and the passionate pursuit to
find a solution. Belias embraced the
challenge between consulting projects
by researching and identifying
compounds that are natural and safe
food ingredients and impart an antimicrobial
benefit in keeping food
fresh. Research over many years at
universities as well as timely discussions
with safety and food experts
led to a short list of foods that inhibit
mold really well.
" Ongoing trials continue to highlight
the benefits of our SoFresh
technology for food producers,
distributors, retailers and ultimately
the consumers. Our team's efforts
will focus on expanding production
and growing the premium bread
packaging. "
Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com
15
BAKER BOY
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
bake special report may 2022 - 6
bake special report may 2022 - 7
bake special report may 2022 - 8
bake special report may 2022 - 9
bake special report may 2022 - 10
bake special report may 2022 - 11
bake special report may 2022 - 12
bake special report may 2022 - 13
bake special report may 2022 - 14
bake special report may 2022 - 15
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bake special report may 2022 - 20
bake special report may 2022 - 21
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bake special report may 2022 - 27
bake special report may 2022 - 28
bake special report may 2022 - 29
bake special report may 2022 - 30
bake special report may 2022 - 31
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bake special report may 2022 - 35
bake special report may 2022 - 36
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
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https://digital.bakemag.com/sosland/bake/2019_12_01
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https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
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https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
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http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
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http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
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http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
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https://www.nxtbook.com/sosland/bake/2014_09_01
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