NECi Superior Enzymes was founded in 1993 with a mission to replace toxic heavy metals in analytical chemistry with safer, enzyme-based alternatives. That same philosophy is now driving a new application: keeping food fresher, longer — without harsh chemicals.
The technology grew out of NECi's core nitrate detection work. The oxygen-removal system developed to stabilize water samples for nitrate analysis turned out to have significant potential for food packaging. After early experiments confirmed the concept, NECi filed a patent on two proprietary enzymes capable of removing oxygen from sealed containers — protecting bottled beer, sliced meats, and fresh fruit from oxidation and spoilage.
An estimated 25% of the world's food supply is lost to spoilage, with oxidation a major contributor. To advance this research, NECi was awarded a one-year, $250,000 grant from the National Science Foundation.
Ellen Campbell, Owner and President of NECi, describes the appeal of enzyme-based solutions this way:
"Enzymes are proteins that do a chemical reaction, and I think of them as little, tiny robots — picobots. What's nice about them is it's just a protein, and when it can't work anymore it just falls apart and becomes amino acids. It's completely non-toxic. It's very, very safe."
The planned delivery format is a small gel packet placed inside the container — in a bottle cap, for example — where the enzymes quietly do their work without ever contacting the food directly.
This project reflects the same commitment that has guided NECi for over 30 years: replacing toxic chemistry with biology that works better. Our nitrate reductase enzyme already competes directly with cadmium — a heavy metal as toxic as mercury — in regulated water testing labs worldwide. The food packaging application extends that mission into a new industry with enormous potential impact.
This post references reporting by MyUPNow (WBUP/WJMN). The quotation above is used for commentary purposes.
