FreshTag, the food label that changes color as meat spoils

Field notes

The proposed label separates the consumer-facing layer from the sensing layer: a porous anthocyanin matrix receives volatile compounds through a hydrophobic filter while remaining isolated from meat juices. The page identifies ammonia, trimethylamine, putrescine, and cadaverine as relevant gases, and presents pink, violet, and blue as readable states. Its app-based confirmation and phone section are described as forthcoming rather than demonstrated functionality.