Food waste, how to reduce?

Food Waste. Did you ever thought about how many food is wasted that do not meet the quality requirements. And what about products that inadvertently get onto the market. The consequences of this can be enormous.

With the world’s population growing rapidly, it is important to handle our raw materials sparingly and carefully. This is certainly also the case for our production processes. We just cannot afford to waste products through spills or other losses.

Over 100 million tonnes of food are wasted annually in the EU (2014 estimate). If nothing is done, food waste is expected to rise to about 126 million tonnes by 2020. (source European Commission)

Food waste is not only an ethical and economic issue but it also depletes the environment of limited natural resources.

All actors in the food chain have a role to play in preventing and reducing food waste, from those who produce and process foods (farmers, food manufacturers and processors) to those who make foods available for consumption (hospitality sector, retailers) and ultimately consumers themselves.

For example:

A local brewer exported lots of draught beer. At a certain moment, foreign catering establishments complained about the beer they received. It foamed extensively and was just not right. When we checked the pasteuriser (plate heat exchanger), we found cross contamination in the device. Foreign types of yeast had entered the process. The device was eventually replaced by a new one. (source ProduSafe)

The preventive inspection of production installations prevents these problems already at the source and can avoid food waste already at the producer. In the food and beverage industry, prevention is better than cure. Would you like to know the added value of us in this area? Contact us