A scientist from northwestern Poland that specialises in technologies for the food industry has developed a bioactive modifier of atmosphere for packaged food.
The modifier has a compound form. It consists of yeasts, lactic acid bacteria, sugar and bacterial growth activator. By microbiological oxygen consumption and formation of carbon dioxide and ethanol, it extends the freshness of packaged food. The use of lactic acid enhances the inhibiting effects of CO2 on pathogenic microorganisms growth. Compared with compounds that utilise only yeast and sugar, the modifier with lactic acid bacteria produces a greater volume of the atmosphere modifying gases.
Partnership in the form of the license agreement or the commercial agreement with technical assistance is offered. The aim of the cooperation is to use the invention in commercial products. In both cases, the scientist wants to cooperate with companies from the food industry that are ready to introduce the technology into their production processes and he is willing to help in that.
Advantages & innovations
- use of bioactive compound allows for the natural production of the atmosphere modifying gases;
- reduction of oxygen content;
- prolongation of the packaged food freshness;
- compared with existing methods, a greater volume of the atmosphere modifying gases is produced so the technology is more effective.
Stage of development
Available for demonstration
Partner sought
Commercial agreement with technical assistance:
- Type of partner sought: industry;
- Field of partner's activity: food packaging;
- Role of partner sought: purchase of the technology and its implementation into the production process, with the support of the scientist.
License agreement:
- Type of partner sought: industry;
- Field of partner's activity: food packaging;
- Role of partner sought: buying a licence and starting production based on the offered technology.