ANTIMICROBIAL

BREAD PACKAGING
Symphony Environmental Technologies Plc.
• The only British quoted public company in Controlled-life Plastic Technology

• Shares traded on ‘AIM’ market of the London Stock Exchange “SYM” also on the Plus
Market in London and in New York under Bank of NY ADR program “SETPY”

• Global Brands including d2p , d2w and d2t

• Network covering 98 countries

• Ongoing investment in R & D

• High-Tech test facilities in Symphony’s own laboratory

• Symphony’s scientific, technical, and marketing teams provide production and sales
support

• Symphony is ISO:9001 and ISO:14001 accredited FM 37939

• Symphony Recycling Technologies is currently developing new recycling technologies

 Microbial Contamination in Bread
• Bakery products are perishable and have higher risks of Microbial; fungal
and bacterial growth, resulting in spoilage

• Fungi (moulds) are the most common in bread; responsible for off flavor
formation and production of mycotoxins & allergenic compounds which
may be present even before visible growth

• Any fungal growth on the product is visible through packaging and reflects
negatively on the brand

• Bacterial growth (Bacillus mesentericus) causes ropiness in bread

• Risk of contamination further increases during the monsoons when

humidity is high due to rainy season
Most Common Microbial Contaminants of Bread
Most common microbes that cause spoilage of bread are:

Bacillus mesentericus
Penicillium commune
P. solitum
P. corylophilum
P. discolours
P.palitans
P.polonicum
Pichia anomala
Endomyces fibuliger
Aspergillus flavus

Leading to Spoilage, Cross contamination and Health Issues

Sources of Bread Contamination
Microbes are mostly destroyed during baking process;
however, post-baking contaminations can result from
microbial spores derived from following sources:

 Atmosphere
 Equipment surfaces used for cooling
 Cooling, Finishing procedures
 Packaging/ wrapping

Packaging might be the final step in the

production, but is critical to ensure
QUALITY & SHELF-LIFE
 Microbial Contamination from Packaging
 Packaging has an important role in keeping food safe and hygienic along the
supply chain
 Outer surface of the packaging gets contaminated with spoilage & disease
causing microbes:

During handling and transportation

While going through various hands in market
Through bacteria lying on the shelf space
 From food packaging this microbial contamination can:
 Transfer to users, causing HEALTH ISSUES and INFECTIOUS DISEASES
 Transfer to Product & other food items, contributing to SPOILAGE

MICROBIAL CONTAMINATION MULTIPLIES MANIFOLDS BY THE

TIME YOU BUY AND CONSUME PRODUCT
 Packaging A Hazard- COVID-19 Scenario

 In current COVID-19 pandemic, situation has exacerbated,

due to risk of transmission to various individuals through
packaging surface
 A study by the National Institutes of Health (NIH) has
revealed that COVID-19 can survive up to two to three
days on plastic surfaces.

SAFE & HYGIENIC PACKAGING CAN PREVENT

INFECTION SPREAD

https://www.hospimedica.com/covid-19/articles/294781244/coronavirus-can-stay-for-hours-in-air-and-for-days-on-surfaces-finds-nih-study.html
 Microbial Spoilage of Bread- Industrial Concern
Microbial deterioration of bread is of serious concern and
the consequent waste problem still causes large economic losses
for both the bakery industry and the consumer.

• In 2011, Novozymes surveyed over 4000 bread consumers

throughout Europe and found mold as major source of
wastage

• For UK households losses due to mold spoilage of bread are

estimated to be about 20%.

• This waste represents 65,600 tonnes of bread slices and

equates to £ 72 million per year

INCREASING SHELF LIFE TO AVOID BREAD SPOILAGE IS A KEY CONCERN OF THE INDUSTRY
References:
1. van Sint Fiet, S. (2015). Enzyme technology secures significant freshness improvements in packaged bread. Baking Europe Winter, 2015:26–28. Available at www.bakingeurope.eu
2. Ventour, L. (2008). The food we waste, Food waste Report V2. ISBN: 1844053830. URL http://library.wur.nl/WebQuery/clc/1944512 (accessed 14.6.2016).
 IMPACTS OF BREAD CONTAMINATION

• Health Issues due to chances of COVID-19 spread & other Foodborne Diseases
• Industrial & Economic Losses due to Bread Spoilage
• Huge Recalls

All this contributes to surge in PRODUCT RETURNS ,

LOSS OF CUSTOMER TRUST and eventually
LOWERING THE PROFITS
Protected Bread Packaging– Need of the Hour

• Improved Food & Customer Safety Solutions are need of the hour to
combat cross infection through surfaces & packaging and increase shelf-
life of the products

“d2p Antimicrobial Protected Packaging” providing 99.999%

Round the Clock Protection against microorganisms; also
significantly effective against various strains of viruses
including Coronavirus
Antimicrobial Protection
 d2p Antimicrobial Technology

The latest Innovation from Symphony Plc, UK

Providing 99.999% Protection against

Bacteria Fungi Algae Mould Yeast Mildew

•Antiviral- Protection from viruses (Including Coronavirus) >99.99%

•AntiBacterial - Protection from bacteria (Gram + and Gram –ve) > 99.999%

•AntiFungal - Protection from fungi, yeast, mould and mildew > 99.99%

• AntiAlgae - Protection from Algae > 99.99%

d2p Antimicrobial Technology kills the microbes on contact and prevents microbial buildup, growth and
spread in the environment ----- therefore minimizes infection spread, spoilage & food-borne illnesses
 d2p Antimicrobial
• d2p Antimicrobials offers protection from viruses, bacteria (both Gram + and Gram -), fungi
(fungi, molds, yeasts, mildew), algae, fouling, bad odours etc.

• d2p Antimicrobial agent either kills (viricidal, bactericide, fungicide, algaecide) or retards the
growth of microbes (bacteriostat, fungistat & algaestat)

• d2p is added at manufacturing stage at only 1 % addition rate

Key Benefits of d2p:

• Reduces microbial contamination

• Inhibits mould growth
• Provides health and hygiene benefit to product

d2p helps to improve Marketing Message

d2p-Mechanism of Action
d2p effectively fight against microbes in 3 steps

Fungi, Yeasts & Algae (Eukaryotic cell) Bacteria (prokaryotic cell)

1. Plasma membrane function disruption 1. Plasma membrane function disruption by
2. Interference with iron metabolism interfering with phospholipids
3. Inactivation of mitochondrial Fe-S 2. Metal ion chelation
loading proteins 3. Interference with trans-membrane transport
 d2p-Mechanism of action (Viruses)

• d2p Antimicrobial Technology is significantly effective against various strains of

viruses i.e. Hepatitis E Virus, Influenza virus, SARS etc.

STEP 1: STEP 2: STEP 3:

Virus come in contact with Antiviral effect Destroyed Viral cell & providing
Protected Surface protection against viruses

Surface
produce
antiviral
effect upon
contact

• Destroying viral proteins

• Interfering basic cell functions
Protected AM Surface • Suppressing cell multiplication
d2p Antimicrobial technology is effective against more than
50 dangerous microorganisms and effective against Viruses

Coronavirus Influenza Virus SARS Hepatitis E Virus

E. Coli Staphylococcus aureus Pseudomonas

C. Defficile

MRSA Enterobacter Salmonella Klebsiella

Pneumonia
International Standards
d2p Antimicrobial Products are tested as per International standards:

1. ASTM E 2180 - Quantitative Assessment of effectiveness of fungi static

compounds in plastic formulations

2. ISO 22196:2011 and JIS Z 2801 – Measurement of anti-bacterial activity

on plastic and other non-porous surfaces

3. ASTM G21 – antifungal Performance

4. ISO 846 – antifungal and antibacterial performance

5. ASTM E 2149- Standard Test Method for Determining the Antimicrobial

Activity of Antimicrobial Agents Under Dynamic Contact Conditions

6. ISO 22196 (Modified)- for the measurement of Antiviral activity

Certifications & Regulatory Approvals
 Approval for Bread Packaging

• d2p antimicrobial is the ONLY technology in the world which is accredited with US FDA for Direct
Food Contact Safety

• d2p is approved for wrapping bread under Federal Food Drug and Cosmetic Act
(21 USC 348(h)(2)(C))
 Further Approvals

• d2p is registered with US Environmental Protection Agency (US EPA)

• Notified under the EU’s Regulation (BPR-EU-no. 528/2012 PT 2, 4, 5, 7, 9)
• d2p has US FDA FCN Compliance
• The anti-microbial masterbatch is registered in Europe, UK & US
Studies

Control Sample Control Sample Control Sample Control Sample

After 2 Days After 4 Days After 7 Days 7 th Day

d2p Sample d2p Sample d2p Sample

After 2 Days After 4 Days After 4 Days d2p Sample7 th Day
d2p Antimicrobial Test Results for Bread Packaging

d2p and
Control
Samples
Day 8
d2p Antimicrobial Test Results for Bread Packaging

d2p and control Sample D2p and control Sample D2p and control Sample
Day 10 Day 12 Day 14
 d2p Test Results

Example Data 1: Example Data 2:

• Testing against fungus: M. Piriformis (104 spores/ml) • Testing against fungus: M. Piriformis (104 spores/ml)
• In situ test using bread crumb agar composite • In situ test using bread crumb agar composite

M.Piriformis control sample

P. P. roqueforti control
sample

M.Piriformis including P. roqueforti including

d 2p d 2p
 Control

With 1% d2p

d 2read pcru Exam

B : mp ble sagr-6 Dd at4 aysp o stin o cu lati o n w ith P
en iclu m ro q u efo rti

With 1% d2p
Control
d2p Addition-Overall Impact on Shelf-life

50% Enhanced
Shelf-life for Bread
Microbial Efficacy d2p
Antiviral (ISO 20172:2019)
120

100

80

60

40

20

0
Control d2p

Coronavirus

99.99% Viral Inactivation

Microbial Efficacy d2p
Fungicidal (ASTM E2180)

99.99% reduction in fungal growth

Microbial Efficacy d2p
Bactericidal (ISO 22196)

Log: > 5 PASS

99.999% reduction in bacteria
d2p offers a SAFE and AFFORDABLE way to EFFECTIVELY control the
growth of Pathogenic and Spoilage micro-organisms on Bread
Packaging and enhance its Shelf-life
Consumer Benefit- A Promise of Safe & Protected Life
Consumers aspire for products which improve their quality of life and
promise well being of their family:

Antimicrobial Packaging:

• Will provide PEACE OF MIND, PROTECTION AND CONTROL on overall health and
hygiene of family in current COVID-19 situation

• Will reduce the risk of infectious diseases--- SAVING INTO OVERALL HEALTH CARE
EXPENSE

• A brand they can TRUST ultimately leading to consumer preference

• VALUE FOR MONEY--Consumers will be willing to spend extra for health benefits
Antimicrobial Packaging -- Opportunities

d2p Antimicrobial Advantages

• ANTIVIRAL - NO MICROBIAL GROWTH on packaging surface
• HYGIENIC & PROTECTED Packaging
• Increased SHELF LIFE BY 50%
• Enhanced SAFETY and Organoleptic properties of Product
• LESS RETURN means less wastage
• Only FDA APPROVED TECHNOLOGY for Bread; More reliability
• Maintains the QUALITY of the packaged bread
USP– How this USP can be translated into marketing benefits

Competi ti ve Edge • Not a single national brand is available in the market with antiviral food
(USP) packaging

Pitching the right • Complete solution of healthy Life will definitely be consumer`s
nerve First Choice

Exclusivity in the • d2p is the only FDA approved antimicrobial additive

market

Claim leadership • First entrant gets the maximum mind share and the market share

Enhanced Corporate • Of being an innovative company

image • A company that strives for excellence

Just the addition of d2p will provide:

• Competitive Edge
Significant increase in • Market Leadership
market share • Consumer Preference
• Significant Increase in Revenues and Profits
Potential Clients for Pitch

• Dawn Bread

• Bake Parlor

• Bunny’s Bread

• Bread & Beyond

FOR A HEALTHY & PROTECTED SLICE
OF LIFE