Reducing Food Waste With Nature’s Own Resources
Chr. Hansen’s food cultures improves fermentation processes to enhance the quality and fresh flavor at or even beyond end of shelf life, thus supporting the fight against food waste by helping yogurt stay naturally fresh for longer.
Characterised by high turnover, fragile supply chains and relatively short shelf lives, the dairy products in developed markets are a significant contributor to global food waste and losses. Up to 17% of all yogurt is wasted every year in the EU, which equals a total of 1.5 million tons of yogurt. Some of the answers to this challenge can be found in nature.
Extending shelf life with better food cultures
Danish bioscience company Chr. Hansen has developed a range of lactic acid bacteria cultures, e.g. FRESHQ®, that reduces the risk of yeast and mould spoilage. These will help make yogurt stay naturally fresh a little longer, which can reduce yogurt waste. An impact study reviewed by experts from University of Wageningen and WRAP UK reveals that in Europe alone yogurt waste could be reduced with 30%.
Reducing food waste in yogurt with 30% annually would mean 520.000 tons less Co2
Quality that goes beyond the best before day
To get even more impact from improving quality and shelf life with Chr. Hansen’s food cultures, dairy manufacturers can play a role in guiding consumers on how to reduce food waste. A great initiative is revising the date labels and educating consumers about how to interpret them. More and more dairies in Europe expand the date label to “best before, often good after” to encourage consumers to avoid unnecessary food waste.