How Safe Is Your Refrigerated Food from Becoming Trash?

Decades ago companies might have been able to damage the world without grave consequence. But with today’s connected consumers, a 24-hour news cycle and eye-opening sustainability issues, those days are gone.

Consumers expect conscientious companies that embrace natural solutions, chemical-free preservation and environmental protection. With shoppers’ growing interest in where their food comes from, companies have an opportunity to embrace transparency in their production process.

Two ways that refrigerated food manufacturers can appeal to today’s buyers are with a longer product shelf-life and proper cold chain to ensure their food lands on a family’s table, not the trash.

Keep Your Refrigerated Food on the Shelf Longer

With products that stay fresher longer, companies can work toward reduced food spoilage and waste. This has a win-win effect for all parties involved by increasing profits for food manufacturers, retailers and food service providers.

High Pressure Processing’s (HPP) versatility to treat raw and ready-to-eat meats, fresh juices and smoothies, deli salads, dressings and dips, cheese, fruits and vegetables makes it an ideal method to extend the shelf-life of refrigerated foods. After inactivating foodborne pathogens and spoilage organisms, foods like those above have seen a doubled shelf-life, without using chemicals or heat.

Additionally, HPP keeps nutrients, natural flavors and unaltered proteins intact, appealing to health-conscious consumers interested in “cleaner-label” products.

Ensure A Chilly Cold Chain

Although inconsistent refrigeration is a bigger problem in hot climates and developing countries with limited infrastructure, it can occur anywhere if trucks malfunction or refrigerated products are held at improper temperatures too long.

Today’s cold chain is working to advance technologies that maintain proper food temperature with innovations such as truck- trailer refrigeration, refrigerated loading docks and computerized refrigeration systems.

Proper handling of refrigerated food through the cold chain is essential to mitigate food waste. Companies that work to reduce compromised food will have a positive effect on the triple bottom line mentality of people, planet and profit.