Turmeric Assisted Pressure Sterilization
This food sat in a fridge for 500 days. Same nutrition. Same taste. Same texture.
No preservatives. No freezer. No compromise. TAPS™ is the first change in how the world keeps food fresh in more than a century - and it is already on shelves.
Why we exist
We started with a simpler question: why does good food have to die so young?
Roughly $380 billion of food is thrown out in America every year.
That number is over a trillion dollars globally.
Most food waste is not carelessness. It is a microbiological ceiling that every food company has been forced to price around.
Now we no longer have to accept that trade. After a decade of research, market validation and more than $2.5 million personally invested - we found the answer in a clever natural formulation.
The shelf life revolution
Three preservation paradigms in 160 years. TAPS™ is the fourth.
Heat buys time, quality pays.
Years on a shelf, taste destroyed.
Fresh, but capped at 50–100 days.
A year-plus refrigerated, fresh as day one.
The ceiling was never the packaging.
High-pressure processing - the most advanced method in commercial use - inactivates bacteria but not their spores. Those spores cap refrigerated freshness at 50 to 100 days. TAPS™ sensitizes the spore so the same pressure cycle finishes the job, and freshness stops being the limit.
See how the mechanism works →Why it is different
Not a better package. Not a stronger chemical. A different kind of answer.
Bioactives, not additives
Curcumin-anchored bioactives from turmeric go into the recipe itself. They carry through normal cooking, then sensitize bacterial spores under roughly 6,000 atmospheres of pressure. Nothing artificial is added, and nothing is left behind on the label.
The spores, not just the bacteria
Every modern method inactivates bacteria and leaves their spores alive. Those survivors are the real ceiling on freshness. TAPS™ is the first approach that takes them out while the food stays cold.
No new machines
TAPS™ runs on high-pressure equipment food companies already own. No plant to build, no line to retool - a formulation change and a validated protocol.
Food that tastes like food
No taste change. Same nutrition. No color change. No chemicals. Fresh at day 500 in independent lab testing - and that is the whole point.
Bottom line - we are the first to successfully kill off the spore that causes spoilage.
Validated, not asserted
Independent labs. Federal review. Real shelves.
- Certified Laboratories - Tikka Masala held at 2–5°C for 500 days: microbial counts below 10 CFU/g, no off odors, no textural change.
- Eurofins - five-meal panel pathogen-negative at 8 to 13 months refrigerated.
- NSF SBIR Phase I - federally awarded research program, and a US method patent granted in 2026.
- In market - 100+ SKUs, 180+ stores, three national distributors, 300,000 lbs produced.
Patented. TAPS™ is protected by a granted US method patent (2026), with continuations and international applications pending - the formulation and process are ours to license, not to copy.
One boundary, stated plainly: this evidence is under refrigerated cold chain. TAPS™ does not claim shelf-stable today.
Food should be allowed to stay good.
If you make food, move food, or feed people who cannot afford waste, we would like to hear what a year of freshness would change for you.
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