Grant: Idea to Innovation

Food spoilage is a massive problem globally, with nearly 1/3 of all food being discarded because of expiry or the perception that it has expired. Researchers at York University have developed a novel gel that produces a color change in the presence of oxygen and biogenic amines. This reactivity is selective only towards primary amines, which are given off as meat rots. These chemicals are what give rotting meat its distinctive smell and are an indicator of overall freshness. The color change is distinct, clearly visible, and tunable to very low concentrations. The material is made entirely from food-grade edible products including a fruit extract. We expect the cost of production to be few cents per cubic centimeter.