Natural Storage Systems

Reshaping The Way The World Keeps Its Products

FAQ - Natural Storage Systems

  1. How does Natural Storage Systems work? Oxygen, which contains moisture, causes oxidation on many food products, spoiling and causing them to turn brown, stale, mold or have bacteria set in. Even bug infestation and freezer burn can occur. Natural Preserve replaces some or all the oxygen inside the container reducing the damaging effects of oxygen thereby extending the shelf life of the stored product.
  2. Does Modified Atmosphere Packaging really work? When you open a bag of chips or a bag of lettuce, bag of cheese - is the product still Fresh? Moldy? Stale? No... that is because it is packaged in MAP. Therefore of course MAP works. When using Natural Storage Systems - you are basically returning the package back, similar to the way it was originally packaged by the food manufacturer. Keep in kind - THIS TECHNIQUE DOES NOT KEEP FOOD FOREVER. But it will extend the shelf life beyond the normal time frames.
  3. Am I spraying something on my food? No! There is nothing sprayed on the food. Natural Preserve (nitrogen canister) simply exchanges the air, or the atmosphere, surrounding the food. Modifying the "bad" air (oxygen) with "good" air (Nitrogen or Nitrogen and CO2 blend)
  4. Does Natural Storage Systems extend the shelf life of Fruit and Vegetables? Some fruits, vegetables and flowers release a natural gas called ethylene during the normal ripening process after harvest. Bananas will go from green, to yellow, to brown as it ripens and releases this gas. Ethylene production converts oxygen to CO2 as it is released from the produce. Natural Storage Systems reduces the oxygen surrounding the product thereby limiting the effect of conversion to CO2 - slowing the production of ethylene and ripening process and extending the shelf life of the product.
  5. Does the system help meat, poultry and fish? Meat, poultry and fish deteriorate quickly exposed only to oxygen. Reducing the O2 levels inside storage containers will slow the destructive properties and most of the bacteria's. Natural Preserve 100 exchanges most of the oxygen with natural nitrogen and Natural Preserve 70 contains nitrogen and approximately 30% CO2. These gases help preserve the red color of meat and slows formation of many bacteria's.
  6. Where are they made? Currently all of the products and components are made in the USA with the exception of Mapware bowls which are made of borosilicate glass from China.
  7. How do I know Natural Storage Systems is safe for food? The FDA and USDA have long approved Modified Atmosphere gases such as Nitrogen and CO2 for food safety and has been used by food processors and packaging companies safely and effectively since the 1930s'. This is a time tested and proven method. Natural Storage Systems is simply bringing the technology to the consumer. Many products consumed daily around the world utilize this packaging technique.
  8. How do I know that Natural Storage Systems really works? Independent Laboratory testing has proven that our containers, when used in conjunction with canisters of Natural Preserve, will reduce damaging oxygen levels inside the container, thereby extending the shelf life of the stored product.
  9. Are they BPA Free and environmentally safe? Yes, Natural Storage Systems products are BPA free, made from FDA food safe materials and can be reused or recycled. The air inside Natural Preserve canisters (nitrogen or CO2) simply returns to where it was taken from - the air. Approximately 78% of the air we breathe is nitrogen, 21% oxygen and 1% CO2 and other trace elements. Natural Preserve purges out or dilutes the damaging oxygen leaving 100% safe, natural, colorless, tasteless, odorless, inert - nitrogen. 
  10. How should I choose my produce? Choose the freshest produce you can and examine carefully for signs of bruising (bruised produce will rot more rapidly) and possible signs of mold. Particularly with strawberries and similar items, turn the container over and examine the bottom berries for signs of squashing, damage or mold growth. Natural Storage Systems does not reverse the ripening process. It slows down the ripening process. Ripening is affected by local conditions like heat, humidity, light/dark etc. Moisture is a natural part of produce and moisture may occur in the container. If you see this, just dry the moisture in the container with a paper towel. Most produce contain moisture. Also, Supermarkets sometimes get produce in that has had an Ethylene gas treatment to start the ripening, because the produce was picked and shipped green from a foreign country (particularly bananas). That can dramatically affect how produce ripens. So, the exact length of time that the produce will last in the container depends on these conditions too. It also depends on how ripe produce was when it was placed in the container and how long it has been preserved in transit or in the store before you bought it.
  11. Why does moisture sometimes build up in the bags? There are several possible reasons for excess moisture build up. One cause is a wet product (washed and not completely dry), or product that has been watered by retail outlets to give produce a fresher look. Another is produce purchased at a farmer's market or picked fresh from the garden. Fresh produce tends to be warm. Warm produce placed in a cool bag causes condensation, just the same as cool produce placed in a warm bag! Another cause is low Freon in refrigerators. Finally, most produce naturally contains moisture and will release some as it ages and ripens. Meat, fish and poultry also contain moisture, therefore some ice crystals may form inside of any container regardless of how you dry the outside of the product.
  12. What should I do if I see moisture? Simply wipe out the container with a paper towel and regularly check for moisture build up and wipe it out whenever it develops. This will insure effective storage.
  13. How long will my food last? This depends on the age and condition of the food when you bought it as well as the type of food itself. Some products travel great distances over a period of time to get to the supermarkets. Natural Storage Systems will extend the life of the products compared to regular storage methods. Remember, for best results, the produce must be dry and also in the early stages of ripening; this way the container will work best and you will get positive results. Store on the counter or in the fridge, wherever you would normally store them.
  14. Can I cut up my food before storing in Natural Storage Systems? Products will still benefit from being in Natural Storage Containers if it is cut up ahead of time, but we do recommend that you try to store all products whole for maximum efficiency.
  15. Why do some people complain? There are various possible reasons: Mainly, not following the Instructions and, possibly buying produce that is old, damaged or about to rot once it leaves the market. Unreasonable expectations may be another reason. Natural Storage Systems does not reverse the ripening process and is not an excuse for poor or improper food handling techniques. Bad food in equals bad food out. The MAP process is a proven technique. 

Have a different question? If it is not answered in FAQ-Natural Storage Systems, feel free to contact us