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From conversations during the research phase, it seems that in some sense the challenge isn't in finding a technical solution, but convincing current suppliers (or manufacturers) to change the status quo, especially if in favor of a higher-cost alternative. In the case of our idea in particular, there would definitely be development work/ time for PEF to be produced at industrial scale, especially if retaining a thin film form as in current sachet design. Support by Cocoa Cola and the US government will hopefully accelerate these efforts.

There may also be some development work to establish PEF's performance for the most oxygen-sensitive condiments, and in convincing customers/manufacturers to accept shorter shelf life, or to reconsider the overall packaging design. Currently, Heinz uses a PET bottle with two thin layers of EVOH to achieve stability for over a year.