Absorbs moisture in the pack to prevent deterioration and saves take-out food

Many people had experienced that French fries bought at delivery or takeaway were sloppy when eaten at home. A California startup is developing a patch that removes the water that causes it and keeps it delicious for a long time.

Even in Japan, the food service industry is being pushed into a corner, with requests to refrain from going out and shortening restaurants’ business hours. Many restaurants have turned to selling food and drinks by taking them home. Perhaps there are more opportunities to see motorcycles such as Uber Eats and the delivery hall running in the city.

The big enemy of such take-out food is “moisture.” It’s not uncommon for french fries ordered from Uber Eats to absorb moisture when they arrive home and become irresistible.

Extend the expiration date of take-out food

A patch that uses the dew point mechanism to keep food fresh is attracting attention as a way to deal with these moisture problems. Developer SAVRpak co-founder Bill Bargain has long worked in aerospace companies such as Stratolaunch Systems and Northrop Grumman, co-founded by Microsoft co-founder Paul Allen, in aircraft and rockets. I was studying the problems of temperature and humidity. “It was the beginning of SAVRpak that Bill wondered if he could manage to get his lunch swelled,” said Grand Stafford, co-founder, and CEO of SAVRpak.

It developed a patch that uses the technology of the aerospace industry to absorb up to 45% of the surrounding water by attaching it to the lid of a food container. The patch, named “SAVRpak,” the same as the company name, is colder than the dew point because it is frozen in itself and has water absorption. Due to this property, the water vapor in the package is converted into water droplets and absorbs the water. The potatoes that have been shaken by Uber Eats in this way can maintain the same crispness as freshly made.

SAVRpak keeps the fresh condition for a long time and helps extend the expiration date of vegetables. “Applying SAVRpak to spinach, arugula, and berry packages have proven to extend the best-by date by up to 50%,” says Stafford. “These tests were performed using standard refrigerators used in homes and restaurants, which means that SAVRpak has the potential to significantly reduce food waste in grocery stores, restaurants, and homes. is”

This patch can be easily attached anywhere and used widely, from take-out containers in restaurants and grocery stores to lunch boxes. You don’t have to worry about the food inside getting cold just because the patch is frozen. In tests with SAVRpak, the temperature change before and after absorbing water was only 5%.

The patch material is also one that has a low environmental impact. Although not a renewable material at this time, the patch is made of paper and plant fiber and aims to obtain US “Biodegradable” certification.

Some food makers, restaurants, and grocery stores are already discussing implementation. “SAVRpak” delivers delicious food to the table in a new state. And it will be an essential stop to the ever-increasing problem of food loss.

Back in history 1855, to understand the shelf life of food packaging

Vihaan Nagal

संवेष्टन अभियान्ता | Packaging Engineer | Verpackung Ingenieur *Free time blogger *Believe in packaging reform (say naa to orthodox packaging) My life lies between degradable and non-degradable material.

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