Global Fresh Foods Appoints Vice President of Quality and Food Science to Advance Scientific Framework

SAN FRANCISCO, Nov. 1, 2012 /PRNewswire/ -- Global Fresh Foods ( the company that naturally extends the shelf life of food, today announced that Dr. David Baker has been appointed as vice president of quality and food science. David will be responsible for leading scientific innovation for Global Fresh Foods as the company expands globally to meet the demand for its innovative shelf life and inventory extension technology.

David is a veteran food scientist with significant experience in applying new technologies and methods to the food industry. Previously, he was founder of his own food science consulting firm, David Baker & Associates, which served blue-chip clients across the global food industry. Prior to that experience, David has had key science responsibilities for food safety and quality at some of the largest food companies in the world including McDonald's, Nestle and Gold Kist. Dr. Baker is an expert on the application of modified atmospheres on fresh seafood, holding degrees in aquatic biology and aquaculture, and earning his doctorate in microbial ecology of foods.

Mark Barnekow, chief executive officer of Global Fresh Foods said, "We are very excited that Dr. Baker will be bringing his extensive scientific experience in the food industry to the team. As well as advancing our scientific framework for food quality and safety, he will help fulfil our mission of enabling global suppliers and retailers find new market opportunities by combining innovative technology with cost-efficient distribution."

About Global Fresh Foods

Based in San Francisco, California with operations in Talcahuano, Chile, Global Fresh Foods provides naturally extended shelf-life technology that has revolutionized the fresh proteins supply chains worldwide. The company'sSAF-D® technology system uses its patented oxygen management techniques to create and maintain an all-natural controlled atmosphere environment that extends the shelf life of perishable proteins. This breakthrough technology allows suppliers of fresh protein products to ship by ocean rather than more expensive airfreight and still deliver a fresh, high quality product to customers. For more information, visit

SOURCE Global Fresh Foods