Whitepaper
Minimizing food waste
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Minimizing food waste
Food waste is a persistent problem for every party in the chain; a lot is lost from farm to fork. In the white paper Minimizing food waste, we examine sustainability and shelf life in relation to food safety and the tension between the two. We also highlight opportunities that contribute to sustainability by preventing food waste.
The following topics are covered in the white paper:
- Legislation and initiatives by various authorities
- The development towards a circular economy over time
- Shelf life in relation to sustainability
- Mandatory indication of shelf life dates
- The difference between THT and TGT
- Four steps for determining the microbiological shelf life of food
- The first GFSI standard includes a specific point on food waste
Minimizing food waste
Research has shown that approximately 10% of the 88 million tons of food wasted annually in the EU is related to date labeling. The European Commission has therefore drawn up guidelines on date labeling. These guidelines take into account an important condition: reducing food waste must never compromise food safety. In this white paper, we share a step-by-step plan for determining the microbiological shelf life of food products.
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Shelf life study
As a food producer, you must substantiate the shelf life of your products. Normec conducts microbiological and sensory shelf life testing and provides advice on both the current shelf life and possible extension.
Do you want to create a safe and healthy working and living environment?
We test, inspect and certify, enabling organisations to innovate safely, quickly, efficiently and cost-effectively.
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