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Choosing the optimal packaging
to prevent food waste
Nordic Food Waste Conference
Gardermoen, 27 April 2017
Oddvin Sørheim
Causes for food waste due to packaging
• Beyond last use by or best before date
• The product is spoiled or unedible due to poor packaging
• Chill chain with temperature abuse, especially for persihable foods
with short shelf life
• The quantity of the foods or volume of the
package is too large for the consumer, or
3 for 2 campaigns, leading to waste
Food without packaging
Original Unverpackt, Berlin
CO2 emissions for various foods
Treehugger, 2011
04.05.2017 5
Alternatives for packaging of ground beef
Estimated shelf life, days
Oxygen permeable wrapping
High oxygen package
ca. 70% O2/ 30% CO2
Low oxygen package
ca. 60% CO2/ 40% N2
3 - 4 8 - 10 16 - 18
Velzen & Linnemann, 2008
Packaging with high oxygen in Norway
• The retailer NorgesGruppen started in 2012 the packaging center
Norfersk at Hærland for private label fresh meat, in collaboration with
Nortura
• Up to November 2014 was using
high oxygen for many types
of meat (not steaks, in skin-pack)
• Thereafter, changing to gas
mixture with 60 % CO2/ 40 % N2
Waste of ground meat in stores in NorgesGruppen
under/after use of high oxygen, ca. 6.5 vs. 2.5 %
7
0
2
4
6
8
10
12
14
16
Feb Mar April May June July Aug Sep
Pe
rce
nta
ge
wa
ste
2014(before)
2015(after)
Source: NorgesGruppen/ Østfoldforskning
Total counts on chicken breast fillets with different
level of CO2, stored for up to 26 days at 4 ⁰C
Holck et al. 2014
Discoloration of salami and cooked ham
• The combination of residual oxygen in the packages and light
causes discoloration, off-taste and waste
• Cooked ham has no oxygen consumption,
must have very low oxygen in packages,
or shield from light at display
• Salami has high oxygen consumption by
the product, store in darkness until all
oxygen is gone, then transfer to light display
Larsen et al., 2006
Sørheim et al., 2017
Cooked ham 30 gr x 3, light-proof top film
Storage of bananas
04.05.2017 11
4 ⁰C
• Best at 14 ⁰C and high humidity
• 4 ⁰C results in discolored skin and
white fruit
• At room temperature + 20 ⁰C, fast
maturation and inner browning
• Plastic bags reduce weight loss and
improve display life
• Avoid exposure to ethylene
• Handle bananas with care, avoid
damage to skin
Weight loss of bananas
03.11.2014 Presentasjon
Storage temperatures of 4, 14 and 20 ⁰C
With perforated plastic bags (MP) or without (UP)
The benefits of packaging
Meat
• A high carbon footprint, expensive, and is spoiled relatively fast, and
therefore deserves resources for packaging
• Shelf life is secured by using high quality raw materials, avoid
recontamination before packaging, use CO2 gas packaging or
vacuum, minimize residual oxygen, use high barrier films, shield
certain products from light, and maintain chill chain
Fruits and vegetables
• High levels of waste (up to 50 %), short shelf life, vulnerable to poor
handling, variable respiration rates and temperature optimums
• Use perforated packaging materials to reduce weight loss and decay,
storage at correct temperature
More and better packaging often results in less food waste
Acknowledgements
Financial support from the Nordic Food Waste project and Nofima`s
FoodMicroPack project (NFR)
Advice and research input from Hanne Møller (Østfoldforskning),
Hanne Larsen and Marit Kvalvåg Pettersen (both Nofima)
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