Introduction: The Global Challenge of Food Waste
The global food supply chain faces a combination of challenges from population growth, climate change, and impacts from geopolitical events. AgTech scientists and researchers, and major food companies are innovating to deliver novel solutions to increase food production and develop greater resilience at field level. There is already significant progress towards a more sustainable and efficient global farming industry, but a major issue is food loss and wastage across the wider value chain.
Almost one third of all food produced globally is lost or wasted, mainly at retail and consumer levels. This is often due to avoidable spoilage and the short shelf life of many food products. Shelf-life extension is a critical – and currently underleveraged solution to the problem of food wastage. Specialty phosphates have a key role to play in the extension of produce viability and longevity. This article explores how food grade phosphate solutions can substantially reduce food loss and make a fundamental difference to global food security.
The Science of Shelf Life: What Causes Food to Spoil?
All foods, including highly processed and powdered food products, are derived from natural sources and are subject to spoilage and decay. Any combination of microbial growth, enzymatic activity, oxidation, changes to moisture content, and the effects of light and temperature can spoil food. This degradation includes texture loss, discoloration, over-ripening, the generation of unpleasant odors, rancidity in fats, and even the proliferation of harmful toxins.
Food producers have been using various forms of phosphate in food preservation for over a century. Researchers are continually innovating to deliver more effective, healthier and cost-effective phosphate preservative solutions for preserving the freshness of processed meats and dairy products, plant and fruit-based foods, and baked goods. The average person consumes edible phosphates at every meal.
Specialty Phosphates: The Unsung Heroes of Food Preservation
Phosphates and their derivatives have a wide variety of industrial applications and are used in processes as diverse as the manufacture of fertilizers and flame retardants. Most phosphates used in food preservation are sodium phosphates, while potassium phosphates are increasingly proving viable. The most commonly used phosphates in food manufacture will be recognizable to consumers as E-numbers listed in product ingredients:
- E339 – Monosodium Phosphate
- E452i – Sodium hexametaphosphate
- E451 – Sodium tripolyphosphate
- E450 – Tetrapotassium pyrophosphate
Phosphates included in food ingredients function by regulating moisture retention, enhancing pH control, protein stabilization and oxidation prevention. They are routinely applied to meats, dairy seafood, plant-based proteins, sauces, beverages and other products across (almost) the entire food industry. The use of phosphate solutions in meat, dairy and seafood products is particularly important. Without the addition of food grade phosphate, many of these products would have greatly reduced commercial viability.
Reducing Waste Through Smarter Formulations
Food grade phosphates have a significant impact on reducing food spoilage. The logic is entirely straightforward: when food products have a longer shelf life, fewer items are discarded by retailers and consumers. What’s less well understood is the role that phosphates in food play in easing logistical and infrastructure strains, reducing carbon footprints, and improving global trade and commerce.
When foodstuffs have greater longevity and an extended shelf-life, it’s easier for distributors and retailers to receive deliveries in bulk and stockpile supplies for longer periods. With skilled logistical management, the overall number of shipments can be reduced, lessening pressure on transport networks and lowering overheads and supply chain carbon footprints. Something as simple as the inclusion of phosphate in meat products can make a subtle contribution to sustainability across the food industry’s downstream value chain.
There are similar benefits for global trade networks. Phosphates in food can increase the viability of international shipping for foodstuffs, strengthening agricultural economies and improving the resilience of global supply chains. Countries that are vulnerable to food insecurity can potentially benefit from cheaper and more plentiful imports when food products have sufficient longevity to qualify for long-distance international shipping without requirements for airfreight.
Spotlight: ICL’s Role in Food Shelf Life Innovation
ICL Group is one of the world’s leading specialty minerals companies and is a major global phosphate producer. ICL maintains a specialty phosphates portfolio of high quality food grade phosphates designed for preservative qualities, consumer safety and their ability to enhance food texture, taste, odor and other qualities – commonly referred to as the “bite experience”.
Research and development into the creation and enhancement of edible phosphates is ongoing and is drawing on new Industry 4.0 technologies, particularly the use of big data and algorithms to widen the scope of research and shorten the journey to market for new food preservation solutions. ICL is focused on regional production of food grade phosphates, including at a new facility in China and is investing in sustainable production methods and the creation of circular economies.
Sustainability by Design: A Low-Profile but High-Impact Strategy
It’s clear that extending the shelf life of food products is one of the simplest and most cost-effective ways to combat food waste. It requires no public education campaigns or other strategies to influence consumer behavior, nor any complex innovations within the retail logistics system.
Specialty ingredients like phosphate preservative ingredients offer an invisible (although ultimately quantifiable) and essential contribution to sustainability. Although innovation in edible phosphate production has a key role to play in improving sustainability, it is not a stand-alone strategy. Improvements in food packaging, transportation, and storage methods and other cold chain improvements all offer opportunities for sustainability innovators.
All these solutions align with ICL’s vision of enhanced food security and reduced environmental impacts. ICL corporate policies are aligned with the United Nations Strategic Development Goal of Zero Hunger (SDG 2) and innovations in food preservation bring the reality of Zero Hunger closer to attainment.
Conclusion: Small Ingredients, Big Impact
Human beings have harnessed technological innovation to preserve food and extend its longevity since the Stone Age. The basic requirement to preserve food remains unchanged, but the Industry 4.0 and AgTech technologies now available are driving a quiet revolution towards sustainability in the food sector.
As consumer demand grows for less waste and more transparency – and lower food prices – phosphate preservatives provide a bridge between performance and responsibility. The goal of food scientists and food producers is to create effective phosphates for food preservation that meet public expectations for healthy ingredients and additives – and also pass the crucial bite test.
The global food production and supply system is at a critical juncture. Next generation technologies (and a growing commitment to provide enduring food security for future generations) is already delivering positive impacts and creating solutions to the multiple challenges presented by climate change and population growth. Amongst the diverse technological solutions that are adding resilience to the global food supply chain, innovation in food preservation is making a low-key, but highly valuable contribution.
If you share ICL’s commitment to achieving zero hunger and lasting food security for future generations, or are innovating in the field of food grade phosphates, we want to hear from you!
