Oxygen is necessary for all living things, but it has an adverse impact on packed food. this is due to the package headspace residual oxygen, which causes the deterioration of food through oxidation of fats, enzymatic browning, vitamin degradation, flavor loss, growth of aerobic microorganisms, and other undesirable enzymatic reactions. to mitigate these issues, oxygen scavengers are commonly used to absorb and remove oxygen from the packaging environment, thereby extending the shelf life of the food products. the global oxygen scavenger market is expected to reach $2.81 billion by 2026, growing at a cagr of 6.1%, with developing and populous countries such as india and china playing a critical role in its worldwide expansion due to their growing demand for processed, ready-to-eat packaged foods. however, many existing oxygen scavengers contain metallic, synthetic, and chemicals-based materials or potentially harmful catalysts, posing concerns for food safety and sustainability such as: iron, organic compound and enzymatic based scavengers. indeed, these sachets are widely used commercially, but these has some limitations, lower scavenging capacity, chemical based (safety issues) and most importantly uncontrolled activation or pre-activated nature of oxygen scavengers due to which it needs to be stored under appropriate conditions. in the proposed work, a natural rubber (nr) based oxygen scavenger is reported, catalyzed by magnesium stearate (mg-st), a food-grade ingredient. the nr with catalyst was impregnated on silica and subsequently packed in the form of a sachet. to the best of knowledge, the proposed formulation exhibits the highest scavenging capacity (98.7±6 cm3/g). the scavenging was understood through spectroscopy techniques like ftir and nmr, which confirmed the oxidation of the nr. importantly, the optimized oxygen scavenger maintains consistent performance across humidity levels from 11 to 92% and temperatures of 4, 27, and 45°c, making it a reliable solution for effective oxygen removal in diverse environments. with its high oxygen scavenging capabilities and eco-friendly nature, the developed oxygen-scavenging sachet can be a sustainable option for any type of oxygen-sensitive products. thus, it holds tremendous potential and brings high expectations to the packaging industry. the study demonstrated the applicability on fatty food samples, such as fresh cheese curd. the application prolonged fresh cheese curd's shelf life from 4 to 9 days, underscoring its efficacy in maintaining the freshness of fatty food