A recent report from Campden BRI, a food consultancy, titled ‘Maximising Shelf Life’, provides valuable insights on how packaging and processes can be optimized to reduce waste and increase the shelf life of products. This optimization is crucial in maintaining consumer confidence while ensuring product safety and quality. Food wastage has been identified as a significant issue, with the potential to significantly reduce greenhouse gas emissions from the global food system. Studies suggest that extending the shelf life of products can prevent around 50% of consumer food waste, resulting in enough saved food to feed two billion people globally.
Food and beverage processors have various preservation techniques at their disposal, such as microbial profiling, super-chilling, heat pasteurization, and modified atmosphere packaging. However, choosing the most sustainable and effective option to extend the shelf life of individual brands can be a daunting task. The report by Campden BRI details a step-by-step approach that processors can follow for shelf-life extension projects. By collaborating with scientific processing and packaging experts, processors can develop a shelf-life strategy that aligns with product applications and meets HACCP and country-specific food safety legislation.
However, processors need to be cautious when considering sustainable packaging options, such as composite materials or plant-based formulations, to minimize environmental impact. The report advises looking beyond the surface of “sustainable packaging” and carefully evaluating any risks or unintended consequences. Packaging material that allows gases, moisture, light, and microbial contaminants to penetrate can lead to shortened shelf life, increased food waste, and a larger carbon footprint. Therefore, manufacturers must ensure that they select packaging substrates suitable for their specific food and beverage types, storage conditions, and protection against contamination.
Testing packaging over the entire shelf life of a product is essential. This ensures the transfer of constituents is minimized, pack and seal integrity is maintained, and barrier properties against microorganisms are adequate. As new packaging materials enter the market, often with limited historical data, conducting compatibility tests with the product is vital.
To significantly impact a product’s achievable shelf life, food manufacturers should explore different ingredients, processes, and packaging options. The report provides an example of coleslaw, where tests were conducted to evaluate the impact of ingredient age on shelf life. The study revealed that coleslaw made with fresh ingredients lasted longer compared to those made with older ingredients, emphasizing the importance of managing ingredient waste while maintaining product safety and quality.
Other methods, such as superchilling and high-pressure processing (HPP), can extend shelf life without the need for additional ingredients. Superchilling slows down microbial and chemical spoilage defects without affecting the product’s sensory attributes. Collaborations between Campden BRI and food companies like Lyons Seafoods and Innocent Drinks have successfully employed these techniques, resulting in longer shelf life, reduced waste, and lower costs.
Furthermore, predictive modeling can aid in maintaining the balance between shelf life and clean labels. This computer simulation technique allows for the assessment of microbial growth levels in food and beverage products, enabling cost-effective exploration of different scenarios when developing new products, reformulating recipes, or extending shelf life.
In conclusion, the report by Campden BRI highlights the importance of optimization in packaging and processes for maximizing shelf life. By carefully considering sustainable packaging options, conducting comprehensive tests, and exploring various preservation techniques, food and beverage processors can reduce waste, increase shelf life, and maintain product safety and quality.
