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Cut down on food waste with longer lasting freshness
Food waste is a shame – it is a drain on our resources and economy. It’s taking a huge toll on the environment as well. Here's how to cut down on food waste.
Food waste is a shame – it is a drain on our resources and economy. It’s taking a huge toll on the environment as well. Fresh water, pesticides and fuel are being used to produce food that is wasted – and the rotting food waste is responsible for millions of tons of greenhouse gas emissions.
At the same time the price of ingredients is rising, but worse yet, is that while one third of all food is wasted globally, the United Nations estimates that one in nine people in the world do not have access to enough food to lead a healthy life. It’s not hard to agree that food waste should be reduced by all means.
The good news is that there is (a lot of) room for improvement – and we can all contribute to bringing down our food waste. It is estimated that in 2010 we generated 133 billion pounds of food waste in the US, worth $161 billion. Those are truly staggering numbers. Looking only at grain products (breads, cereals, rice, etc), the Natural Resources Defense Council has estimated that 38% of grain products are thrown out.
The main reason is staling or mold contamination. Of course, breads and pastries are neither enjoyable nor salable when they have lost their outer crispness or become dry on the inside. A fact that we can all agree on – no matter how much we are against food waste.
This is why Lantmännen Unibake is building knowledge on how to keep a crispy crust and moist crumb. We invest in research aimed at cutting waste by keeping bread and pastry products fresher for longer.
The other good news is that there are several approaches to improving fresh-keeping. That is why Lantmännen Unibake carry out research in order to find ways to delay the drying process. This involves:
This contributes valuable knowledge to the world of bread, and customers benefit from the research.“When we can get both improved crispiness and softness in the system, we have a much higher chance of reducing waste. Our goal is to do that without adding chemical preservatives,” says Christian Malmberg, Food Research & Development project manager at Lantmännen.
At Lantmännen Unibake we are committed to taking concrete action throughout our value chain to reduce food waste in our business. Furthermore, we have committed ourselves to take steps that can help consumers waste less food – thereby making a small but hopefully meaningful contribution to cutting down food waste.