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FreshSense is a natural food spoilage detection system developed using red cabbage extract as a pH-sensitive indicator. Traditional methods of detecting food spoilage rely mainly on sensory evaluation such as sight, smell, and touch, which can be subjective and unreliable. Therefore, this project aims to introduce a simple, cost-effective, and environmentally friendly method for detecting food spoilage. In this study, red cabbage extract was combined with salt and agar powder to produce a stable agar-based indicator. The indicator was tested on various food samples including salmon, onion, potato, orange, mushroom, carrot, and meat. Fresh food maintained reddish or purplish colours, while spoiled food released alkaline gases such as ammonia, causing visible colour changes to blue, green, or yellow. The findings prove that FreshSense can effectively detect food spoilage in a non-destructive and sustainable manner, with strong potential for intelligent food packaging applications.