New Technique Developed to Increase Shelf Life

Researchers claim the new method will lengthen shelf life and make food safer for consumers.

It is thought to have the potential to transform the food industry, and a spin-off company called Anacail has already been set up to bring the technology to market.

It works by splitting bonds between oxygen molecules within the packaging, which then reform as ozone.

This then reverts back to oxygen after a couple of hours, which is enough time to destroy any bacteria within.

Ian Muirhead, chief executive of Anacail, said, “We’re very excited about the applications of our product. It’s safe and easy to use, doesn’t require any change in current packaging of food products to be effective, and it doesn’t require any chemical additives – the sterilisation effect comes directly from oxygen via our plasma head.

“Although we’re initially concentrating on offering Anacail products to the food industry, the process could be equally useful for the sterilisation of other equipment or even use in the home.”

The machinery will undergo a 12 month trial on several UK production lines before being available to other companies.