Copperprotek has developed a copper-infused masterbatch for the inner layer of food packaging, said to help preserve products and reduce waste using copper’s natural antimicrobial properties.
The masterbatch is infused with microparticles composed of five states of copper salts, which are then integrated into the inner layer of a pack. Changes in temperature or humidity, among other environmental conditions, prompt the controlled release of copper ions.
The natural antimicrobial properties of copper are set to disrupt bacterial membranes, prevent reproduction, and slow spoilage, thus extending shelf life. In turn, the flavour, smell, colour, texture, and overall quality of a product are preserved through changes in temperature as copper ion bioavailability increases.
Reportedly, animal-based food products like fresh beef, sliced ham, and hot dogs stayed fresh for thirty days longer during shelf-life tests, and the lifespan of fresh pork was extended by almost 181%.
The masterbatch expects to reduce waste and improve food safety in processing facilities, cold chain interruptions, and retail shelves; it also hopes to cut down on returns and shrinkage, improving both operational efficiency and customer satisfaction.
The technology is backed by the Brazilian Health Regulatory Agency (ANVISA) and has achieved FDA and USDA approval for use in North America. Now Copperprotek plans to expand its technology internationally and is currently seeking certifications in the European Union.
By utilizing the ‘abundance’ of Chilean copper in its patented microparticle biotechnology, the company hopes to support a circular economy and ‘transform the way we think about food packaging, ensuring better outcomes for producers, retailers, and consumers alike’.
“We harness one of nature’s oldest antimicrobial biotechnologies through our copper-infused masterbatch, delivering a scalable and natural solution to enhance food quality and extend shelf-life,” comments Javier Lavín, cofounder and R&D manager at Copperprotek.
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