• In the era of sustainability and rising ingredient and energy prices, reducing waste by extending food shelf life is more important than ever. But what implications does this have for so-called "clean labels"?
Maintaining the balance between the two aspects is a major challenge for manufacturers. They need to invest in technologies designed to extend the shelf life of products, while at the same time reducing the potential deterrence of end consumers by long lists of ingredients and substances written on packaging.
An analysis of the food consulting firm Campden BRI studies how the relationship between packaging and technological processes should be optimized to reduce waste and increase shelf life, while maintaining consumer confidence without compromising product safety or quality.
The studies carried out in the last decade by WRAP NGO, which deals with climate change, suggests that around 50% of food waste can be avoided simply by extending the shelf life of products. Microbial profiling, super-chilling, thermal pasteurization and modified atmosphere packaging are just a few of the preservation techniques that food and beverage processors can adopt.
A difficult approach
However, with so many different factors to consider (quality, waste, sensory, taste, production, distribution) finding the best and most sustainable option for extending the shelf life of food can seem like an endurance test. per se.
Given the volume of interrelated factors, the approach food and beverage processors must consider for any shelf life extension project includes discovering, validating, reviewing, proving and implementing a strategy that meets HACCP legislation and country-specific food safety legislation.
But there are risks and unintended consequences that must also be carefully evaluated. Here comes the case of consumer products that switch to more durable packaging, composite materials or plant-based formulations to minimize the impact on the environment.
Ecological packaging must be carefully chosen and tested
Even if they want to switch to green packaging, processors must carefully choose and test the sustainable alternatives they choose. For example, if the packaging material allows the penetration of gases, moisture, light and microbial contaminants, then it inevitably shortens shelf life, resulting in increased food waste, resulting in a much larger carbon footprint .
Although packaging suppliers usually carry out their own testing, the onus is on manufacturers to ensure that each packaging is suitable for the type of food and drink produced, storage conditions and protection against contamination.
There are currently many tests that can be carried out to determine if the packaging is suitable for the chosen purpose, but Campden BRI advocates testing packaging specifically for the shelf life of each product. With the number of new materials entering the market, many with little reference data, testing the packaging material with the product to ensure that both are compatible over the product's shelf life is considered vital.
Article written by Gabriela Dan, Editor of Arta Albă
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