TTO Foods


TTO provides technology services and licenses to companies that have their technologies patent-protected or otherwise disclosed formally. TTO markets these technologies to commercial partners who may have specific interests or unmet market needs for this technology.

Manufacturers face mounting social, consumer, and environmental pressure to reduce waste and increase efficiency. TIJ can assist by decreasing the number of ribbons and reels used and freeing up storage space.


Tea tree oil (TTO), extracted from Australian Melaleuca alternifolia trees, has potent antimicrobial properties that make it popular with food industry workers and suppliers. TTO is widely known to effectively inhibit microorganism growth while clearing away biofilms deposited on surfaces by bacteria and mold spores – properties it uses in its food manufacturing operations to increase safety while decreasing the use of synthetic chemicals for microbiological control purposes.

Studies have demonstrated that TTO possesses broad-spectrum antimicrobial activity and is effective against bacteria at concentrations below its Minimum Inhibitory Concentration (MIC). Furthermore, it also kills enveloped and non-enveloped viruses; one study conducted an experiment where TTO and other essential oils were tested against HSV-1 plaque formation in Vero cells; treatment with 1% TTO reduced plaque formation while none of the other oils did.

TTO can be an effective antifungal agent against Candida albicans. While its mechanism of action remains unknown, evidence has suggested it can disrupt cell membrane integrity by altering permeability levels within cells and interfere with growth by interfering with ATP production, an essential source of energy for cells.

TTO exhibits broad-spectrum antimicrobial activity; however, resistance data remain scarce due to its multicomponent composition, with terpinen-4-ol accounting for 23% of total TTO.


Temporary inflammation is an adaptive response to threats or injuries; however, long-term inflammation can pose numerous health problems. Eating foods with anti-inflammatory properties may help lower low-grade inflammation; examples include olive oil, certain berries, vegetables, spices, and herbs, whole grains, fish, and plant-based proteins like beans or nuts.

Fatty fish like salmon and sardines contain omega-3 fatty acids that have been shown to decrease inflammation levels. Leafy greens contain anti-inflammatory compounds like vitamin K and many antioxidants, while purple-red-hued berries such as acai or blueberries contain anthocyanins, which work to combat free radicals and therefore help decrease inflammation, says Pasquariello.

Addicting more vegetables and fruit is an effective way to cut back on calories while providing essential anti-inflammatory nutrients. Carrots are exceptionally well known for their beta-carotene content, which converts into vitamin A in your body to help combat inflammation.

Nuts such as almonds, pistachios, and walnuts are excellent sources of anti-inflammatory nutrients such as flavonoids, stilbenes, proanthocyanidins, omega-3 fatty acids, and phytosterols that may help alleviate pain associated with inflammation. You can add them to salads, sandwiches, or smoothies; or blend them into smoothies. They make an ideal snack on their own or are tossed into trail mixes!


Antioxidants help your cells stay protected against free radicals that damage cells, cause illness, and accelerate aging. You can find natural antioxidants in plant-based foods like fruits, vegetables, whole grains, nuts and seeds which contain flavonoids, phenolic acids or tannins; or by eating fortified food products and taking vitamin C supplements.

Tools found in rosemary are widely considered an effective natural antioxidant and preservative that can prevent the oxidative degradation of fat-rich food products during processing and storage conditions. They work by protecting them from lipid oxidation in animal- and vegetable-derived products alike – helping extend shelf life significantly.

Tocols’ effectiveness lies in their interaction with enzymes responsible for the oxidative degradation of fatty acids in oil, such as peroxidases and polyphenol oxidases. Their antioxidant properties help mitigate against such damage, which results in loss of freshness, flavor, and nutritional value.

Studies have proven the ability of tocols to extend shelf life of dietary oils while maintaining freshness and taste, thanks to their antioxidant properties and antimicrobial action against various pathogenic microorganisms in vitro and in vivo. Studies also show how TTO can significantly delay oxidative degradation during processing, storage, and distribution processes – meaning fewer food spoilage incidents for you! In addition to being antioxidants themselves, studies have also confirmed its antimicrobial capabilities against pathogenic pathogens – such as yeast.


Natural toxins found in food can lead to poisoning if consumed in excess. They may also produce sublethal side effects such as skin rashes or cramps that may not immediately manifest, according to WHO guidelines. Nations should monitor levels of natural toxins present in their food supply and make sure these are as low as possible by adhering to WHO/FAO Joint Expert Committee on Food Additives’ recommendations to limit exposure as much as possible.

Consumers can help by avoiding take-out food packaging that contains toxic chemicals. A recent report by Mind the Store and Toxic-Free Future discovered that some food packaging used by six popular chain restaurants contains perfluoroalkyl acids and poly-fluoroalkyl substances known as PFASs (perfluoroalkyl acids and poly-fluoroalkyl substances) linked to cancer, autoimmune disease, obesity, and infertility; they’re present in cleaners, cosmetics, and cooking utensils as well as waste sites; some communities even contain them in water sources.