Extending shelf life of meat products to reduce waste

Consumer perception of fresh meat and poultry is heavily influenced by appearance. Products that lose colour or release liquid early in shelf life are often perceived as inferior and discarded. This contributes to retail and consumer-level food waste – a key barrier to achieving global food waste targets.

To address this, Essentia Protein Solutions develops natural functional ingredients from meat processing side streams, such as pork rind and greaves. These materials are transformed into proteins and pigments that improve product stability and appearance in chilled meat counters. For example, microgranulated meat pigment maintains colour, while functional meat proteins minimise liquid seepage and support shape retention in patties and meatballs.

Turning by-products into proteins that reduce meat waste

By utilising these upcycled raw materials, the company reduces waste at two levels: first, by converting industry side streams into functional food ingredients and, second, by extending the shelf life and appeal of finished meat products, reducing waste due to perceived quality decline. These solutions also support producers and retailers in meeting consumer demand for cleaner label ingredients and greater transparency.

Through enhanced freshness, stable appearance and efficient use of side streams, Essentia’s approach contributes to retail-ready meat and poultry products that reach more consumers and waste less.