Using Innovation to Keep Foods Fresher for Longer

Ron CottermanVice President, SustainabilitySealed Air Corporation

SAVE FOOD CongressMay 8, 2014

Sealed Air: Protecting What’s ImportantWe help people live healthier, eat better and ship products safely around the world

We deliver consistent, superior solutions in:

Our customers rely on our solutions to reduce risk, improve safety, enhance efficiency and deliver sustainability

FOOD SAFETY & SECURITYFOOD SAFETY & SECURITY

FACILITY HYGIENEFACILITY HYGIENE

PRODUCT PROTECTIONPRODUCT PROTECTION

What you eat & drink +

Where you go +

What you ship +

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Actions to Address Food Security

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Partnerships

Education

Innovation

Raise awareness, define best practices and develop standards

Information on food handling, proper storage conditions and meal planning

Apply technologies to keep foods fresh and prevent waste

Systems Thinking and Food Supply Chains

Supply Chain Interactions and Food Waste

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15%of incoming

12%of purchased

4%of incoming

4%of incoming

Decisions made at beginning or middle of supply chain affect outcomes at the end

Greenhouse Gas Contributions to Poultry Supply Chain

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Food security in the supply chain is about protecting resource investments and

preventing waste

Bringing Food Science into Focus

Sources of Food Spoilage

Physical• Changes in moisture, abuseChemical• Oxidations, browning, proteolysis (light,

heat, enzymes)Microbiological• Putrefication (off-odors)• Fermentation (souring)• Rancidity• Molding

Microbes• Yeasts• Molds• Bacteria• Viruses

Significant food waste occurs due to spoilage, which accelerates with increasing temperature

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The Science of Preservation vs Freshness Extension

Freshness Extension

•Refrigeration•Vacuumization•Modified atmosphere•Moisture barrier•Physical protection•Hygienic handling•Minimal processing•Sterilization

Preservation

• Additives• Freezing• Heat treatment/high

pressure/radiation• Drying• Salts and brines• Acid treatments• Smoking• Fermentation

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The Role of Materials Science

Use of Materials Technology to Protect Food

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AbuseOuter Core

Barrier

Inner Core

Sealant

Packaging is engineered to withstand abuse, provide barrier

and make air-tight seals

Packaging’s Role in Shelf Life Extension

Packaging protect foods from external influences.• Can extend fresh food shelf-life. • Does not change the perishable nature

of food.• Cannot improve food quality if the

product is not of good quality prior to packaging.

Fresh Food Category

Refrigerated Shelf Life (days)

Non-MAP MAP

Fresh red meat (low O2) 2-3 21

Fresh pasta 3 60

Lettuce 2-4 14

Cheese 7 180

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Technologies to Prevent Food Waste

3. Transport protection

2. Sanitation & hygiene

Supply Chain Technologies

1. Cold chain monitoring

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3. Active packaging

2. Modified atmosphere

Packaging Science Technologies

1. Barrier skin packaging

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3. Meal portioning

2. Reclosability

Packaging Design Technologies

1. Smart(er) labelling

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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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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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