Food waste and food safety are issues that concern all of us in today’s complex world. We decided to address the challenge head on. And we’ve got a solution.
Reduce Food Waste
Extend Shelf Life
Make food safer
Improve in-pack quality
Sell More. Sell Longer.
Our in-pack machine fits seamlessly into your production line. Usually situated after the packaging equipment, each machine is designed to match the output from the upstream equipment without the need for tool changes. Safety, reliability and cost effectiveness come as standard.
Ozone gas in a naturally occurring germicide containing three oxygen atoms. It’s a powerful oxidizing agent.
These properties make it the ideal way to naturally treat against bacteria, mould spores, viruses, yeasts, biofilms and human pathogens such as Listeria, Salmonella and E. coli.
Our patented Anacail technology uses a cold plasma system that generates a high concentration of Ozone inside a sealed pack. A small proportion of the existing oxygen in the pack is converted into ozone.
Ozone gas breaks open the cell membrane of microbes destroying the organism in question.
Using only a small percentage of oxygen within the pack, following treatment the ozone reverts back to oxygen within minutes.
Anacail is partnering with leading fruit & vegetable manufacturers, integrating our innovative inpack Ozone technology into their production process. Extensive tests with food producers, food retailers and independent food science labs demonstrate the benefits.
These are genuine results from blind trials carried out at Anacail and at our customer. For more comprehensive data, please take a look here. At Anacail, the science always comes first.
Increase Food Safety
Reduction of microbes in tomatoes
Reduction of E.coli in tomatoes
The Anacail in-pack system is a powerful tool in reducing yeasts, moulds and bacteria on foodstuffs, particularly for those with Ready To Eat applications. Human pathogens are also significantly reduced. For more in depth data, please visit our updates page. At Anacail,
the science always comes first.
Reduction of mould / yeast in raspberries
Increase Food Quality
Increasing quality of
raspberries by reducing
mould in packs
The Anacail in-pack system is a powerful tool in improving the quality through the existing shelf life. It retards the growth of moulds and yeasts and allows you to sell more of your fruit for longer. Other spoilage mechanisms such as wet rot and browning are also reduced. The results above are from laboratory experiments which have been further demonstrated in production environments. At Anacail, the science always comes first.
Find Out More
Get in touch with our team to find out how we can help you. We love difficult problems!