Shelf Life made
Longer & Easier
than Ever Before
YOU SHOULD KNOW
40-60% of Fruit & Vegetables
Produced Worldwide are Lost or Wasted
Causing Significant Economic Damage
from Farm to Household
Current Food Production Is Enough
to Feed the World Twice
While Roughly One in Nine
It Is True That Packaging Is Helpful
But at What Cost?
Plastic Is Increasingly Found Everywhere
From Our Oceans to the Food We Eat
HOW DOES SUFRESCA HELP?
Sufresca develops innovative edible coatings that dramatically extend shelf life and reduce weight loss of fresh produce under changing conditions, while keeping them fresh from field to fork as if just harvested.
Sufresca specializes in those commodities that are challenging to coat or for which exists no solution. Our formulations are optimal to various straightforward application techniques and seamless integration within any production operations, big as small.
Our goal is to overcome technological and commercial barriers that hinder performance and implementation of edible coatings to all fresh produce around the world.
FRESH FRUIT & VEGETABLES
INNOVATIVE “BREATHABLE” COATING
Effectively attached to the fruit surface, of which partial sealing is achieved, while still allowing optimal gas exchange that prevents anaerobic fermentation and generation of off-flavors over time
Our coating mimics the structure of the natural cuticle – we call it “Chaotic Structure”.
BEAUTIFUL, FIRM & FLAVOURFUL
Transparent, few microns thick, tasteless, odorless and virtually undetectable by sensory evaluation
5 Weeks 20-24°C 50% RH
FRESH & DRY BULBS
FIRST & UNIQUE FILM
Thin and transparent extra layer of edible film that envelops the bulb and mimics its natural look. Provides attractive and glossy bulbs that do not split apart
LONGER STORAGE LIFE
Individual modified atmosphere that slows down biomechanical process and reduces weight loss. The film also decreases mechanical damage and pests-related damages over months of storage, since it provides an extra layer of physical defense
GREATER CROP YIELD
Cloves stored with Sufresca produce a greater output by 30% when planted
MINIMALLY PROCESSED PRODUCE
FIRST & UNIQUE SELECTIVE COATING
NOVEL WAY TO PRESERVE READY-TO-EAT FRESH FRUIT AND BERRY SNACKS
It is a straightforward method to create selective protective coating to treat only openings or “injured” areas on the surface of arils and berries. The formed coating is thin, transparent and essentially undetectable by our senses. It preserves product quality for longer and decreases serving decay caused by fluid exudation during storage
Sufresca is an Israeli Agri-Tech Startup devoted to technological innovation in the field of edible coating to help create a plastic free world where food loss and waste is a thing of the past
Sufresca’s technological portfolio is the product of more than a decade of R&D at our founder’s lab at the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem.
Sufresca’s IP portfolio includes one granted patents and two published
Efrat Boker Ferri
Over 18 years in executive management positions including CEO of Formtest, VP Investments of ProSeed Ventures, Board member of the Technion incubator, Founder & CEO of a few startups in the fields of OCR & Neuroscience. B.A in Chemistry & Physics and M.A in applied science from the Hebrew university.
Prof. Amos Nussinovitch
Founder & CTO
Professor Amos Nussinovitch studied Chemistry at the University of Tel Aviv, and Food Engineering and Biotechnology at the Technion – Israel Institute of Technology, and has over 30 years of research and teaching experience at the Hebrew University of Jerusalem. Prof. Nussinovitch is the sole author of seven books, the author and co-author of numerous papers and has many patents to his name. A few years ago, Prof. Nussinovitch received a lifetime award from the Manufacturers Association of Israel for his unique and considerable contributions to both academy and the food industry in Israel.
Chairman of the Board
Founder and Managing partner of Rimonim AgTech VC Fund.
Over 20 years of experience as a CEO in several private and public international food companies