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Using Innovation to Keep Foods Fresher for Longer

Ron Cotterman Vice President, Sustainability Sealed Air Corporation SAVE FOOD Congress May 8, 2014. Using Innovation to Keep Foods Fresher for Longer. Sealed Air: Protecting What’s Important. We help people live healthier, eat better and ship products safely around the world

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Using Innovation to Keep Foods Fresher for Longer

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  1. Ron Cotterman Vice President, Sustainability Sealed Air Corporation SAVE FOOD Congress May 8, 2014 Using Innovation to Keep Foods Fresher for Longer

  2. Sealed Air: Protecting What’s Important We help people live healthier, eat better and ship products safely around the world We deliver consistent, superior solutions in: Our customers rely on our solutions to reduce risk, improve safety, enhance efficiency and deliver sustainability What you eat & drink + FOOD SAFETY & SECURITY FACILITY HYGIENE Where you go + PRODUCT PROTECTION What you ship +

  3. Actions to Address Food Security Raise awareness, define best practices and develop standards Partnerships Information on food handling, proper storage conditions and meal planning Education Apply technologies to keep foods fresh and prevent waste Innovation

  4. Systems Thinking and Food Supply Chains

  5. Supply Chain Interactions and Food Waste 12%of purchased 4%of incoming 15%of incoming 4%of incoming Decisions made at beginning or middle of supply chain affect outcomes at the end

  6. Greenhouse Gas Contributions to Poultry Supply Chain Food security in the supply chain is about protecting resource investments and preventing waste

  7. Bringing Food Science into Focus

  8. Sources of Food Spoilage Physical • Changes in moisture, abuse Chemical • Oxidations, browning, proteolysis (light, heat, enzymes) Microbiological • Putrefication (off-odors) • Fermentation (souring) • Rancidity • Molding • Microbes • Yeasts • Molds • Bacteria • Viruses Significant food waste occurs due to spoilage, which accelerates with increasing temperature

  9. The Science of Preservation vs Freshness Extension Freshness Extension • Refrigeration • Vacuumization • Modified atmosphere • Moisture barrier • Physical protection • Hygienic handling • Minimal processing • Sterilization • Preservation • Additives • Freezing • Heat treatment/high pressure/radiation • Drying • Salts and brines • Acid treatments • Smoking • Fermentation

  10. The Role of Materials Science

  11. Use of Materials Technology to Protect Food Abuse Outer Core Barrier Inner Core Sealant Packaging is engineered to withstand abuse, provide barrier and make air-tight seals 12

  12. Packaging’s Role in Shelf Life Extension Packaging protect foods from external influences. • Can extend fresh food shelf-life. • Does not change the perishable nature of food. • Cannot improve food quality if the product is not of good quality prior to packaging.

  13. Technologies to Prevent Food Waste

  14. Supply Chain Technologies 1. Cold chain monitoring 2. Sanitation & hygiene 3. Transport protection

  15. Packaging Science Technologies 1. Barrier skin packaging 2. Modified atmosphere 3. Active packaging

  16. Packaging Design Technologies 1. Smart(er) labelling 2. Reclosability 3. Meal portioning

  17. Conclusions Strategies for reducing food waste rely on knowledge of: • Supply chain systems • Food science • Materials science Technology innovations can be deployed to: • Protect food across the supply chain • Use packaging science to extend shelf life • Enable consumers to waste less

  18. Conclusions Strategies for reducing food waste rely on knowledge of: • Supply chain systems • Food science • Materials science Technology innovations can be deployed to: • Protect food across the supply chain • Use packaging science to extend shelf life • Enable consumers to waste less

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