Innovations in freshness monitoring technology – from touch-sensitive labels to smart sensors – provide real-time information about the freshness of foods and beverages, allowing companies and consumers to reduce food waste.
Food waste is a pressing global issue, with approximately one-third of all food produced for human consumption lost or wasted each year. At the Food Tech Congress held in Warsaw, several startups came with solutions to minimise the amount of fresh food that ends up in bins. More accurate expiration dates and more effective labelling are some ways that food waste can be reduced without jeopardising food quality and safety.
Mimica, founded by director Solveiga Pakštaitė, aims to significantly reduce unnecessary food waste caused by conservative expiry dates. Its product, Bump, is a touch-sensitive label that changes from smooth to bumpy when food spoils, depending on storage conditions. This innovative technology allows food producers to print longer shelf-life dates based on reasonable storage scenarios.
\"Up to 83% of food waste in Europe is still perfectly edible,\" said Pakštaitė. \"Our solution helps extend shelf life, reduce waste in stores, and provide consumers with the transparency they need to ensure food safety.\"
Mimica’s technology addresses food waste by alerting consumers to the actual freshness of their food, helping them make informed decisions. The Bump label can be used in various formats, including caps and tags, and is temperature-sensitive, adapting to specific foods to ensure accuracy. This dual benefit has garnered significant interest, with over 200 companies on the waiting list for pilot projects.
Pakštaitė also highlighted the commercial benefits of Mimica's solution. \"Retailers tell us that extending the shelf life of a product from seven to 10 days doubles their chances of selling it before it goes to waste,\" she explained. \"This not only reduces waste but also boosts sales and consumer confidence. We found that consumers would buy larger pack sizes and reduce their food waste at home because they trusted the freshness indicator. It's a small change that makes a big difference.\"
Food tech startup Evigence has developed a packaging solution that integrates smart sensors to monitor and display the freshness of food in real time. This innovation provides critical data to both consumers and suppliers, helping to reduce food waste and ensure product safety. The food technology company, which raised $18m in series B funding last year, uses a time-temperature indicator (TTI) that changes colour based on the freshness of food. This sensor monitors the remaining shelf life of products, providing accurate data to both consumers and retailers.
\"Our goal is to fight food waste by giving consumers and retailers the tools to monitor freshness,\" said Danny Hacohen, vice president of business development at Evigence. \"By extending shelf life and reducing waste, we can significantly impact the food industry.\"
Evigence’s TTI technology integrates with a software platform that uploads data to the cloud, enabling detailed analytics and enhancing supply chain transparency. This innovation helps retailers manage inventory more effectively and reduce food waste through dynamic pricing strategies.
Hacohen shared an example of how the technology is being used. \"We are working with a large retail chain to implement dynamic pricing,\" he said. \"The sensor monitors the freshness of products, and as they approach the end of their shelf life, the system automatically adjusts the price to encourage sales and prevent waste.\"
Another example is its breast milk monitoring application, which helps parents keep track of the freshness details of bags of breast milk stored in fridges or freezers.
Evigence's approach to fighting food waste extends beyond just extending shelf life. Hacohen discussed how the data collected by their sensors could be used to optimise supply chains and reduce waste at multiple points. \"The data we gather allows retailers to see patterns and make more informed decisions about ordering and stocking products. It's about creating a more efficient and less wasteful food system.\"
