![]() In meat and plant protein (the categories with the highest economic and environmental value of food waste globally), we focus on food safety improvements and spoilage prevention. Solutions include mould inhibition using preservation, emulsifiers to stop products from going stale, and enzymes which will solve early food loss reduction to create better uniformity and fewer discards. For example, in bread and bakery (the category with the highest volume of waste globally), we can add extra shelf-life days – this alone can reduce almost half of consumer waste. Kerry is leveraging its portfolio and expertise to make a meaningful difference in reducing food waste and loss. Why only half? It is because the other half is linked to consumer behaviour! Preservation is key to reducing food waste Research shows that about half of food waste can be reduced by shelf-life extension/preservation. It can extend the reach of a producer’s supply chain, as well as reduce the number of trucks on the road and deliveries needed. Proper supply chain conditions, storage and consumer education also ensure that a product is at its very best when consumed.Įxtra days of shelf life mean more chances for a food to be consumed, rather than end up as waste. Use by and best before date extension for our customers are backed by scientific data, with challenge and shelf-life studies demonstrating the necessary inhibition of microbes to enable this shelf-life extension.
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