“Each grain in your dish is packed with sweat.” We often use the “Clear your plate campaign” method to promote the virtue of saving food, but have you ever thought that saving food can also start from the packaging?
First we need to understand how food is “wasted”?
Statistics show that out of the world’s approximately 7 billion people, about 1 billion people are affected by hunger every day.
MULTIVAC Group Chief Financial Officer, Mr. Christian Traumann, speaking at a “Saving Food Conference”, stated that spoilage due to improper storage is the main reason why most food is wasted.
Lack of suitable packaging equipment, technology and packaging materials
In developing countries, food waste mostly occurs at the beginning of the value chain, where food is collected or processed without proper infrastructure and transportation and storage conditions, resulting in poor packaging or simplistic packaging. The lack of suitable packaging equipment, technology and packaging materials to extend food shelf life and ensure food safety results in food spoilage before reaching the consumer endpoint, ultimately leading to waste.
Food discarded for expires or does not meet standards
For developed countries or some emerging countries, food waste occurs in the retail chain and household use. That is when the shelf life of the food has expired, the food no longer meets the standards, the appearance of the food is no longer attractive, or the retailer can no longer make profits, and the food will be discarded.
Avoid food waste through packaging technology.
In addition to protecting food to extending shelf life through packaging materials, we can also use packaging technology to extend the freshness of food and avoid food waste.
Modified Atmosphere Packaging Technology (MAP)
This technology has been widely used around the world for fresh food and protein-containing products, as well as bread and bakery products. According to the product, the gas inside the package is replaced with a specific proportion of the gas mixture, which maintains the shape, color, consistency and freshness of the product.
Food shelf life can be smoothly extended without the use of preservatives or additives. Products can also be protected during transportation and storage and minimize the damage caused by mechanical effects such as extrusion and impact.
Skin Packaging Technology (VSP)
With both appearance and quality, this packaging method is suitable for packaging all kinds of fresh meat, seafood and aquatic products. After skin packaging of products, the skin film is like the second skin of the product, which tightly adheres to the surface and fixes it on the tray. This packaging can greatly extend the fresh-keeping period of the food, the three-dimensional shape attracts the eye, and the product is close to the tray and is not easy to move.
Post time: Jul-18-2022