Food waste reduction
Preventing microbial waste
Among the many frightening statistics on global food waste, the one that perhaps has most resonance for our customers is the fact that 30% of raw materials for food production and final food products are thrown away because of contamination or spoilage.
- Physical spoilage: Food spoils in transit, gets stale, or suffers from moisture migration.
- Chemical spoilage: This is where chemical reactions change the properties of the food, including browning of fruit and the oxidization of fats.
- Microbial spoilage: Which is when bacteria, yeasts and fungi break down food components and produce toxic substances.
Making manufacturing cleaner
We can help you fight microbial spoilage by offering solutions to control mold, fungi and unwanted bacteria in your products (we even have a portfolio of anti-oxidant solutions that combat chemical spoilage).
From cheese to sausages, one innovation that is making some headway against food waste is our Delvo®Coat preservative, which is based on natamycin. This unique substance was actually discovered in our own labs back in 1955. Since then we’ve used it for a family of preservative products that are respected, and proven to fight fungi at the source.
Food waste innovations
We also offer baking enzymes that stop bread going stale; while our nisin-based Delvo®Nis antibacterial peptide banishes bacteria.
Another way we’re extending shelf life is through our Pack-Age® cheese ripening bag. It helps protect cheese from spoilage and reduces waste – and potentially costs – for manufacturers. For example, Pack-Age® reduces the ecological footprint of your ripened cheese with 5-10 %.