Food Waste Reduction through Shelf-Life Extension
"Preservation was born out of the need for food safety, but it’s also driven by convenience—so that people don't have to buy and prepare fresh food every day. For consumers, there’s the desire for freshness and longevity. For brands, there’s the need to increase efficiencies and reduce losses of food and profit.” - Emma Cahill, Global Marketing Director for Food Protection & Preservation, Kerry
Food Waste Reduction Research
Extending the shelf-life of food products has rapidly emerged as a powerful way to support and promote sustainability. Members of the KHNI Scientific Community presented research on this topic at the recent World Congress of Food Science and Technology in Italy.
Scientific Paper: The Potential for Reducing Food Waste through Shelf-Life Extension - Actionable Insights from Data Digitization
The study carried out aimed to develop a methodology behind a digital food waste estimator that may be used to calculate the potential food waste reduction and the environmental and nutritional reach impact by extending the shelf life of foods.
Food Waste Estimator
Food waste not only costs money, but water, energy, labour, CO2 emissions – and food that other people need. Whether you’re a food manufacturer or a concerned consumer, try our estimator to see what you could save.
---
On-demand webinar: Taste Modulation Enabling Positive Nutrition
If you missed it last month, catch up on the replay here to learn how taste modulation can be used to support positive nutrition. The discussion focuses on the challenges and opportunities for future innovation using taste modulation to develop products that are healthful, palatable and ensure consumer satisfaction.
___________________________________________________________________________
Kerry Health & Nutrition Institute brings the voice of science to some of the most challenging questions facing the food and beverage industry, through a network of over 1,100 scientists, external collaborators and our Scientific Advisory Council.
For more on the science of healthier food, visit KHNI.
Teaching Ai @ CompleteAiTraining.com | Building AI Solutions @ Nexibeo.com
1moGreat insights on food waste reduction! Extending shelf life is key. For more tips on this topic, check out my recent article on minimizing waste: https://completeaitraining.com/blog/how-to-reduce-food-waste-and-enhance-shelf-life-a-comprehensive-guide. Keep up the important work!
CEO@DongChi Focus on efficient solutions for meat product processing, professional food processing technology and equipment manufacturer
1moScience for Healthier Food' newsletter highlights the critical issue of food waste reduction, focusing on shelf-life extension as a key strategy. By exploring research in this area, readers can gain insights into how extending shelf life can significantly impact waste reduction. The included food waste estimator is a valuable tool for assessing waste levels and implementing effective solutions. It's an essential read for anyone in the food industry looking to enhance sustainability practices and improve overall efficiency.
Supply Chain & Finance Professional | Business Leader | Passionate Innovator
1moI am not sure I like the idea of this. Preservatives cause so many issues and have a negative impact on health. We need simple ingredient foods with zero preservatives and additives. That’s what our bodies are designed to process, not all this synthetic stuff.
Research scholar ICMR Port blair
1moVery informative