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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. Actions to Address Food Security. R aise awareness, define best practices and develop standards. Partnerships.

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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. 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

  3. Systems Thinking and Food Supply Chains

  4. 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

  5. Bringing Food Science into Focus

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

  7. The Role of Materials Science

  8. 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

  9. Technologies to Prevent Food Waste

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

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

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

  13. 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

  14. 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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