In the UK alone, 15 million tonnes of food is lost or wasted each year. 22.4% of all bread produced is thrown away.
These statistics show just how much wastage there is in the UK alone. So why do we waste so much food, and what can we do to improve the situation?
The problem
Stale Attitudes?
The wastage of food happens all along the supply chain, right up to the consumers’ plates. From bananas falling off a truck, supermarkets throwing food out that is nearing its sell-by date, or consumers binning food they consider inedible. Some of this waste is inevitable, but a lot is easily avoidable.
The fact is that almost a quarter of all bread is thrown away. This is largely due to the relatively short shelf life that bread has. Shops are unable to sell ‘fresh’ bread that has been on the shelf for more than a day. Consumers are often unaware that bread can be frozen to help it last longer or even toast stale bread.
Not just a local problem
In countries where poor infrastructure means it is difficult to deliver food quickly, preservatives and longer shelf life have taken on a new importance. If it takes longer for manufacturers to get bread onto shop shelves, then it is more likely that it will be binned before it is consumed.
We can all help
From farmers and manufacturers to retailers and consumers, everyone can do their bit in helping to reduce food waste. In fact, in the UK between 2007 and 2012, the amount of food waste produced actually fell by 21%. However, the figures show we still have a long way to go.
The TasteTech solution
Here at TasteTech, we take the issue of food waste incredibly seriously. Through our unique encapsulation technology we are continually developing innovative new solutions. Our products can help to extend product shelf life and, in turn, help reduce the amount of food wasted worldwide.
SorbicPlus
One such product is Sorbic Plus which is an encapsulated preservative designed to help keep bread mould free for up to 30 days. This can be especially important to bakery manufacturers who find themselves under pressure to extend the life of their bread in often difficult conditions. SorbicPlus can also be used in a range of other yeasted applications such as bagels, rolls, premixes and flatbreads.
Lynne Sinton, Product Manager for Bakery and Sports Nutrition, said, “We know food waste is a real concern to the bakery industry so we are pleased that we can help provide a solution to the issue of short-term shelf-life for yeasted products”. Lynne continues “SorbicPlus is giving bakery manufacturers significant improvements in both shelf-life and product quality, whilst helping to reduce costs and we welcome the opportunity to work with bakery manufacturers globally in helping address the issue of food waste”.
For more information on food waste click here and here.
