Technology Licensing and Applications Development

The Future of FreshnessTM

Technology Licensing and Applications Development For Existing MAP Applications

Global Fresh Foods intends to provide licenses for the use of its SAF-D® CA technology in other muscle food categories that could benefit from lower cost supply chains for both subprimal and retail (case ready) cuts.

  • Lamb
  • Beef
  • Pork
  • Poultry
  • Veal

Revolutionize your fresh food production and distribution with a more profitable GFF-Powered supply chain

SAF-D® can also be applied economically to fresh food categories (such as fresh bakery) that are not normally compatible with MAP and related technologies.  The potential to restructure expensive regional production facilities and local distribution supply chains into larger more cost effective facilities using greatly extended fresh distribution reach with SAF-D® is a potential reality with a GFF-Powered supply chain. 

  • Bakery products
  • Other oxidatively labile products

Conventional MAP/VAC packaging systems are very capital, labor and materials intensive.  In addition to being expensive to apply these technologies are not capable of extending fresh shelf life as long as SAF-D®. Furthermore, these conventional technologies are also unable to provide full fresh shelf life after removal of the MAP/VAC atmosphere.  GFF technologies deliver maximum fresh shelf life in SAF-D® including bright red myoglobin bloom without the use of CO (carobn monoxide).

Sub-Primal Meat Cuts

Conventional MAP/VAC packaging technologies are used extensively to facilitate distribution and ocean shipment of billions of pounds of fresh sub-primal meat cuts per year globally.  However, conventional MAP/VAC technologies require expensive packaging equipment, materials, labor, operators, and maintenance and the packaging processes are notorious production bottlenecks.  All of these MAP/VAC systems are applied at the individual sub-primal cut level requiring significant labor to pack each cut into an expensive barrier bag which must then be either vacuum packaged (VAC) or evacuated and back flushed with CO2 or other gas mixture (MAP), sealed, and packed into a shipping carton (all without causing any leaks).  While these conventional packaging systems are expensive, MAP/VAC technologies can extend the fresh shelf life of many fresh red meats and pork adequately for substantial distribution times.  However, these technologies and systems do not produce ultra low oxygen, high CO2 environments required by the more oxidatively labile fresh meats like lamb, poultry, and many seafoods for maximum fresh shelf life extensions.  Because SAF-D® is a bulk system  that can be serviced/gas flushed "off line" with inexpensive equipment and without the need to pack individual bags, the costs are much lower than conventional MAP/VAC, and no production bottleneck is created.  Furthermore, SAF-D® allows for much longer shelf life once the environment is released.

Retail Meat Cuts

Retailers pay $0.30 to $0.90 more per pound for case ready packaged retail meat cuts vs. cutting sub-primal cuts into retail packages in store.  As a result, more sophisticated and expensive MAP/VAC packaging systems are being increasingly employed for "case ready" packaged meats in the retail fresh meat supply chain.  These case ready MAP/VAC technologies are expensive and often suffer from inadequate shelf life due to the inability to achieve ultra low oxygen with high CO2 environments up to the point of retail display.  These technologies also use carbon monoxide to preserve the red color of the meat.  Although the FDA allows the use of carbon monoxide on fresh meat to preserve color, the practice has become increasingly unpopular with most retailers.  Recently, oxygen scavengers are being employed that do not work well in high CO2 environments resulting in microbial spoilage sooner to maintain better color on shelf.  SAF-D® will allow for the bulk application of ultra low oxygen, high CO2 environments for the distribution of case ready meats in inexpensive, conventional packaging materials that will have both superior color and microbial/spoilage shelf life on shelf.

Bakery

The bakery industry today suffers from very high production and distribution costs due to the short shelf life of most of their products.  The margins in bakery do not allow for expensive MAP/VAC packaging, and vacuum is physically incompatible with the delicate nature of most fresh bakery items.  Global Fresh Foods' SAF-D® bulk architecture in combination with its ultra low oxygen, high CO2/nitrogen environment could revolutionize the cost structure of the bakery industry by significantly extending the shelf life of many fresh bakery products and allowing for centralized production in a few high volume facilities.

How To License

If you are interested in an evaluation to assess how the SAF-D® System can revolutionize your supply chain, please contact: 

Larry Bell, at (831)272-4330 or larry.bell@globalfreshfoods.com.