World first oxygen absorber

Pastry and Cakes:

Factors affecting shelf life and product quality. Most pastry products have limited shelf life due to the formation of mould and other aerobic micro organisms and fat oxidation.

What the industry currently does

In many pastry products preservatives and acids are added to prevent mould growth. also, in many cases, the water activity level is deliberately lowered to achieve a longer shelf life, which drastically impairs taste. the map packing with gas including carbon dioxide causes the taste of the product to change, especially at higher water activity levels.

Why you love FRESHCARE

Cake & Pastry products have an open structure. This causes the products to have a lot of residual oxygen inside. Gas flushing is not able to eliminate the residual oxygen whereas FRESHCARE® can completely do so. FRESHCARE® absorbs oxygen after packaging which makes the technology unique and most effective. Preservatives to stop aerobic microbiological growth are no longer needed when FreshCare is applied. The result is a fresh product with a clean label

Bread:

Factors affecting shelf life and product quality. Most bread products have limited shelf life due to the formation of mould and other aerobic micro organisms.

What the industry currently does

In many bread products sorbates, acids and other preservatives are added to prevent mould growth. In pre-cooked bread, the water activity level is deliberately decreased to achieve a longer shelf life, which this drastically impairs product quality and taste. The MAP packing with gas including carbon dioxide causes change in taste.

Why you love FRESHCARE

Bread products have an open structure. This causes the products to have a lot of residual oxygen inside. Gas flushing is not able to eliminate the residual oxygen whereas FRESHCARE can completely do so. FRESHCARE absorbs oxygen after packaging which makes the technology unique and most effective. Preservatives to stop aerobic microbiological growth are no longer needed when FRESHCARE is applied. The result is a fresh product with a clean label.

Nuts and dried fruits:

Factors affecting shelf life and product quality. Most nut and dried fruit products have a limited shelf life due to fat oxidation. Nuts in shell and roasted nuts are especially sensitive to this. As nuts are a natural product, no preservatives are added.

What the industry currently does

In order to avoid fat oxidation, most nut and dried fruit products are packed using gas flushing with nitrogen. Unfortunately, this flushing technique is not effective enough to eliminate all oxygen present inside the packaging and/or inside the product or shell. The residual oxygen inside the packaging allows for fat oxidation, leading to rancidity.

Why you love FRESHCARE

FRESHCARE® absorbs all oxygen inside the packaging reducing oxygen level to <0,1%. At this oxygen level oxidation and rancidity is completely stopped. Also macro and micro organisms can no longer grow.

Fresh Pasta:

Factors affecting shelf life and product quality. Most fresh pasta products have limited shelf life due to the formation of mould and other aerobic micro organisms.

What the industry currently does

In many pasta products acids and other preservatives are used to prevent mould growth. In many cases water activity levels are deliberately decreased to achieve a longer shelf life, which unfortunately impairs the taste. The MAP packing with gas including carbon dioxide causes change in taste.

Why you love FRESHCARE

FRESHCARE absorbs all oxygen inside the packaging reducing oxygen level to <0,1%. Nitrogen gasflushing could be used complementary to FRESHCARE but carbon dioxide flushing is no longer needed. So no off flavors and mould issues to pasta any longer.

Coffee:

Factors affecting shelf life and product quality. Coffee has a limited shelf life due to oxidation of the coffee oils, resulting in undesired aroma.

What the industry currently does

Coffee is mostly vacuum or MAP packed still containing high levels of residual oxygen. This residual oxygen is responsible for oxidation of the coffee oils.

Why you love FRESHCARE

Coffee loses its aroma quickly when exposed to oxygen. FRESHCARE absorbs all oxygen inside the packaging so aroma is kept better for longer. We also offer scavengers which absorb carbon dioxide and oxygen. Especially coffee beans release CO2 after roasting. By absorbing CO2 and O2 at the same time the product can be packed quickly after processing which keeps aroma and freshness for longer. We have also in our program CO2 absorbers special for coffee.

Cheese:

Factors affecting shelf life and product quality. Most cheese products, especially sliced and grated, have limited shelf life due to the formation of mould and change in taste, smell and structure.

What the industry currently does

Cheese is a natural product and normally no preservatives are added. However, in order to prevent mould growth most cheese products are packed using gas flushing with carbon dioxide which changes taste. Additionally, the natural activity inside the cheese produces large amounts of carbon dioxide that cannot escape through the sealed packaging. These large amounts cause the cheese to lose its original natural taste, smell and structure.

Why you love FRESHCARE

Especially on the surface of sliced cheese and grated cheese mould grows quickly but FRESHCARE absorbs all oxygen and stops the mould growth permanently. In addition, gas flushing with carbon dioxide is not needed if FRESHCARE is applied so no off flavor to cheese any longer.

Processed meat:

Factors affecting shelf life and product quality. Most processed meat products have a limited shelf life due to discoloration and change in taste driven by oxidation. Especially in-store when the product is exposed to artificial or natural light, discoloration and fat oxidation processes are accelerated. What the industry currently does. In order to avoid discoloration, in most processed meat products additional levels of nitrites are added. The consumption of high levels of nitrites have been proven to provoke the development of stomach cancer, therefore this additive is highly questioned by the EU health authorities. As oxygen levels in processed meat packaging are 0.5-2.0% the fat oxidation problem is currently not solved.

Why you love FRESHCARE

FRESHCARE absorbs all oxygen inside the packaging reducing oxygen level to <0,1%. At this oxygen level discoloration can no longer occur which makes the product stay fresher for longer. FRESHCARE could be used complementary to gas flushing. In this case a smaller dosage sticker can be used to buffer away the last percentages of oxygen.

The Fresh Care Ethylene Gas Absorber

 Assures sustaining the freshness of vegetables and fruits by absorbing the etylene gas getting the products mellow.

What the industry currently does

In order to avoid discoloration, in most processed meat products additional levels of nitrites are added. The consumption of high levels of nitrites have been proven to provoke the development of stomach cancer, therefore this additive is highly questioned by the EU health authorities. As oxygen levels in processed meat packaging are 0.5-2.0% the fat oxidation problem is currently not solved.

Why you love FRESHCARE

FRESHCARE absorbs all ethylene inside the packaging reducing ethylene level to <0,1%. At this ethylene level discoloration can no longer occur which makes the product stay fresher for longer. 

Easy implementation into the production process

The implementation of FRESHCARE absorbers is extraordinarily simple and secure; there are no changes required to your current packaging systems. Just with the simple addition of FRESHCARE to your current packaging maximum shelf life and quality is obtained. Increased production speed & efficiency. FRESHCARE labels/sachets can be applied at high speed during the production process. Gasflushing treatment and vacuum packing are no longer required. FRESHCARE and flow packing equipment work very well together and secure a constant level of oxygen of <0.1%. FRESHCARE can also be combined with gasflushing (intert gas) N2, maintaining a buffer of 0.1% oxygen guaranteed in the distribution chain. See for yourself the easy implementation of FRESHCARE in our demonstration facility. Or true our partners of packaging machine builders. Omori, Fuji, Ulma, Bosch, VH packaging, 

New

Pouch system sachet to be glued (hotmelt) in to packaging to special place for vertical and horizontal system high speed up to 220 pcs per minute.