Restaurants, grocers, farmers and food companies are increasingly turning to chemistry and physics to tackle the problem of food waste.
Some are testing spray-on peels or chemically-enhanced sachets that can slow the ripening process in fruit. Others are developing digital sensors that can tell — more precisely than a label — when meat is safe to consume. And packets affixed to the top of a takeout box use thermodynamics to keep fries crispy.
ReFed estimates 500,000 pounds of food could be diverted from landfills annually with high-tech packaging. Nashville, Tennessee-based hot chicken chain Hattie B’s was skeptical. But after testing SavrPaks using humidity sensors, it now uses the packs when it’s catering fried foods and is working with SavrPak to integrate the packs into regular takeout containers.
Apeel says treated avocados can last a few extra days, while citrus fruit lasts for several weeks. The coating is made of purified mono- and diglycerides, emulsifiers that are common food additives. “There is no one major change that can improve the situation,” said Randy Beaudry, a professor in the horticulture department at Michigan State University’s school of agriculture.
But Hazel’s real breakthrough is a sachet the size of a sugar packet that can slowly release 1-MCP into a box of produce.
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