goods, natural cheese and fresh berries. Food manufacturers and distributors combat this problem with food preservatives, packaging, and energy-intensive refrigeration. SoFresh offers a compelling, How is SoFresh made? The film substrates are manufactured by safely combining inert polymers with natural plant extracts with minor changes to standard film manufacturing methods. SoFresh has more than 20 years of research and development experience with several patents pending. cost-effective, product enhancing method to mitigate or delay food spoilage. SoFresh has developed mold inhibiting packaging materials that work with existing food packaging methods. SoFresh packaging contains and emits a miniscule amount of organic vapor that binds to naturally occurring mold present on the surface of food inhibiting mold growth for several days. Research to identify the best mold inhibitor was conducted by the passionate co-founders in conjunction with known food science universities and the USDA. The active ingredient is an FDA approved food ingredient engineered to be available for unsuspecting mold spores residing on food consumed every day. The bottom line is that SoFresh mold inhibiting products delay mold colonies from forming on the surface of food, maintaining food quality, reducing the need for food preservatives, extending shelf life and enabling greater food consumption with less food waste. 14 Science behind the technology SoFresh Inc. has developed a breakthrough technology solution that wraps food in an atmosphere of food grade vapor inhibiting mold growth that extends food travel life, shelf life and consumption time. There are over 2500 species of airborne mold turning food into waste every day. SoFresh manufactures a film container or covering that contains just the right amount of organic natural ingredients to enhance nature's protection against mold. SoFresh discovered methods to infuse food grade natural extracts into film or containers that emit controlled active vapor inside a food package. The mold spores absorb the vapor which slows down their metabolism to the point where it is difficult for them to thrive. Bake Magazine Digital Special Report 2 | Volume 3 | bakemag.com JOHN UNREINhttp://www.bakemag.com