It has pioneered breakthroughs in the highest food waste categories of bakery and meat, including patented plant-based curing agents and nitrite-free solutions for listeria inhibition, innovative vinegar-based solutions for clean taste in low pH bread applications as well as solutions for process and heat treatment replacement in beverages. Our new tool provides simple but actionable insights for both consumers and the food industry and shows the real impact that shelf-life extension technology can have on food products.” SolutionsĪs the market leader in conventional and clean label preservation, Kerry understands shelf-life protection and extension to be the most actionable method in managing food waste in the home and supply chains. If the world reversed the current trend of food loss and waste, we could protect enough resources to feed three times the amount of undernourished people on the planet today. While Kerry partners with manufacturers to extend the shelf-life of products, it is important to remember that individual actions at home can also have a big impact. We all need to act, and as an industry, we must take immediate action in eradicating food waste within the food system through new technology and innovating together. “Today is a reminder of the precarious global situation of food security. Research has shown that approximately 50 percent of consumer waste could be prevented via shelf-life extension technologies – a saving which would meaningfully reduce world hunger.īert de Vegt, Global VP for Food Protection & Preservation at Kerry, said: In addition, the estimator enables food manufacturers to determine the impact they can have in reducing global food waste by using shelf-life extension technology across their portfolios. Too Good to Go, the world’s largest food-saving app, provides useful food waste reduction tips for consumers within the estimator. It provides information on the number of additional people that could be fed and the amount of carbon dioxide and water saved by making simple changes to reduce food waste. A variety of methods of different degrees of complexity is described to achieve this.Kerry’s innovative new estimator uses just a few simple inputs to inform users about the impact that reducing food waste can have on our planet. If one wishes to automate the data processing completely, however, one has to have some system for directly processing the output of the sensor. The actual form in which data are required varies from one laboratory to another. There is little advantage in developing automated assays if the data cannot be processed at the same rate as the output from the analyzer. It is convenient to consider the data processing separately, and the instrument calibration and calculation of results together. These calculations involve actual processing of the data for example, transfer from a record on the chart of a pen recorder to a computer, measurement of certain properties of the analyzer, such as retention time and flow rates in the various components, and finally conversion of the readings in a given set of assays to suitable units, using data obtained from the instrument calibration. This chapter discusses the last stage in enzyme automation-namely, the processes involved in the conversion of instrument readings into suitable units of enzyme activity.
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