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precautionary measure as no aspect of the system is evaluated to
guarantee that the produce is, in fact, contaminant-free.
Despite setbacks, equipment manufacturers continue to pursue
technological breakthroughs to address food contamination. In
line with this is the rise of cutting-edge sustainable and innovative
technologies to counter food spoilage and outbreaks, ranging from
atmospheric-control to organically-friendly and edible coating
techniques.Edible, invisible coating
Fresh fruit and vegetables are rich with antioxidants, fiber
and nutrients, essential to a wholesome diet and to satisfy dietary
requirements to maintain optimal health. If not consumed in time,
these living and breathing organisms will decay along with their
nutrients. Apeel Sciences recently developed Edipeel - a tasteless,
odourless, edible coating made from plant materials. The coating
prevents spoiling by tackling the two leading causes - water
evaporating from the produce and oxygen getting in. It works as a
coating against oxidation, transpiration and microbial growth during
the post-harvest stage. Food producers can either dip or spray their
harvests with a thin layer of the edible and invisible peel to lock
in moisture and slow down the chemical reaction that occurs from
within the produce.
Apeel says the solution keeps produce like avocados and
oranges from going bad for weeks longer than usual. It can double
the shelf life in some cases, even without refrigeration. Besides
selling the coating to major fruit and vegetable producers in the U.S.,
the company is also working with farmers in Kenya and Nigeria,Controlled atmosphere
technology
P
ROTEIN is a much sought-after ingredient among
consumers who associate its benefit with strength and
energy. According to Grand View Research, the global
protein ingredients market is expected to grow by CAGR of 7.4%
at a value of USD 46.5 billion by 2025. However, its integration
into the healthier lifestyle choice category continue to be met with
concerns to slow down spoilage.
Until recently, the only option, specifically for seafood was
to pack it on ice in polystyrene containers and use airfreight
to ship proteins from the source of supply to the end market.
Technology specialist, BluWrap has come up with a solution to
naturally extend the shelf-life of perishable proteins. The patented
controlled atmosphere technology uses fuel cells to actively
reduce and consistently monitor oxygen while the product is
being shipped in refrigerated containers, extending the shelf life
of fresh proteins well beyond 40 days. The technology maintains
a consistent atmosphere and provides transparency throughout
the supply chain by continually tracking temperature and oxygen
through built-in sensors.
The technology’s packaging solutions combined with sea
freight provides a viable alternative to traditional shipping
methods, and eliminates time constraints to freshness by
modifying the atmosphere, and at the same time, reducing the
environment’s carbon footprint. For example, pork shipped from
Denmark to Australia using BluWrap packaging technology
showed no change in colour and texture when it reached its
destination, despite 56 days in transit without ice or freezing.
The company began working with pork after customers
inChinaandJapanrequested shipments of fresh pork from
foreign suppliers to satisfy local markets and preferences for fresh
rather than frozen product.Edipeel works as a coating against oxidation, transpiration and microbial growth
during post-harvest.With the rise in
mobile devices, food
safety and quality
can be integrated
into one mobile
application.Intelligent preservation from page 9