When carvacrol is trapped in tiny capsules, it works better at stopping cold-tolerant bacteria in meat than when it's just mixed in, especially after 9 days of refrigeration.

This special wrap slows down the growth of bacteria in ground beef, keeping it safer to eat longer than regular packaging.

A special plastic wrap made from cassava starch and a natural oil called carvacrol, trapped in tiny capsules, helps keep ground beef from going rancid longer than regular wraps.

The tiny capsules keep the antibacterial oil working longer in the meat, so it doesn’t wear off as quickly as when the oil is just mixed in.

This special wrap helps keep the meat from becoming too acidic or too basic over time, which helps it stay fresh longer.