The broader/commercial impact of this Small Business Innovation Research (SBIR) Phase II project is the development of a new and effective method for protecting foods, beverages, and other packaged goods from the damage caused by oxygen. The technology is powered by enzymes which use sugar, consume oxygen in a container, and leave behind an insignificant amount of a difference sugar and water. The process is repetitive and the reaction will continue until the enzymes decompose into their fundamental building blocks. When a fruit or vegetable is picked, meat processed, or beverage bottled the food/drink begins to oxidize. It is estimated that 25% of the world’s food supply is lost to oxidation and spoilage. According to the Natural Resources Defense Council and ReFED, $218 billion of food is thrown away every year and about 40% of the food produced in the US goes uneaten. The proposed research is focused on developing active packaging solutions to address the issue of food waste and profit loss due to oxidation. To help facilitate industry adoption, the technology must progress to a level of maturity that demonstrates cost-benefit for customers during incorporation of this disruptive technology into their processes and products. The proposed project further progresses the development of recombinant protein expression technology. Enzymes perform complex chemical reactions in water, under gentle physical conditions, with no organic solvents, high temperatures or pressures re