Winning the War against Food Waste with Flexible Packaging

According to an estimate, about 1.3 billion tons of food is wasted in the world. In USA, the amount of food thrown away is 36 million tons. If this food is, somehow, preserved, it would be enough for every starving person in the world to get food and still get the food left over.

Here, you may wonder why this bigger amount of food goes wasted. The main reason is the food expiration which usually takes us by surprise. In this scenario, it would be great to double the shelf life of all the food products which get expired sooner than other foods. Good news is that we now have flexible packaging which promises to ensure a drastic reduction in the generation of food wastes.

Flexible packaging is the best friend of foods

The concept of flexible packaging extending the shelf life of foods is not new. For instance, grapes are expected to last 70 days instead of 7 when they are packed in the flexible packaging. Steak can last up to 20 days instead of 3 days. And cheese can be preserved for as long as 90 days. Mitsubishi Gas Chemical America has come up with the new method which involves addition of a film layer within flexible packaging to ensure freshness of foods for extended period of time.

Reducing food wastes without the use of additives

The best thing about Mitsubishi’s flexible packaging technology is that it removes all of the air and oxygen from the food packaging. The benefit of this removal of air and oxygen is that the food taste, aroma, and texture can be preserved without the use of additives. This packaging is safe for all kinds of foods including processed fruits, liquids, protein bars, and even organic foods which are naturally prone to early spoilage.

The worst thing about food wastes is that it can contribute to severe contamination of the overall environment. And so, it is quite important to make sure that you follow every measure to ensure reduced generation of food wastes. By far, flexible packaging seems to be the best option to increase the shelf life of foods and, therefore, decreasing the amount of food wastes.

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