Periodic Reporting for period 1 - MICROORC (MICROORC: ORCHESTRATING FOOD SYSTEM MICROBIOMES TO MINIMIZE FOOD WASTE)
Reporting period: 2023-11-01 to 2025-04-30
Reducing food waste and loss is an important part of the efforts to reduce emissions of climate gases and pollution as well as land use. Microbial growth in food is an important contributor to food waste, both directly (making food unsafe or spoiled during storage) and indirectly (people perceive that food is unsafe or spoiled when it has passed the date mark)
The MICROORC project develops tools, services, guidelines and technologies to monitor and control the microbial population (microbiome) in food aiming to reduce the amount of avoidable food waste.
Five areas are selected for the potential for predicting and extending shelf life, reduction in food waste and fostering a sustainable food system:
• Predictive analytics models incorporating microbiome information to predict shelf life
• Time-temperature indicators (TTIs), sensoring and smart label solutions for dynamic shelf life labelling
• Rapid detection assays for microbial indicators of food spoilage
• Microbiome based protection technologies to replace synthetic chemicals and increase shelf life and safety
• Novel packaging solutions targeting spoilage for sustainable development and increased shelf life
In parallell to to technical development of solutions, the business potential, policy and sustainability issues are considered as an integrated part of the innovation process.
The MICROORC project develops tools, services, guidelines and technologies to monitor and control the microbial population (microbiome) in food aiming to reduce the amount of avoidable food waste.
Five areas are selected for the potential for predicting and extending shelf life, reduction in food waste and fostering a sustainable food system:
• Predictive analytics models incorporating microbiome information to predict shelf life
• Time-temperature indicators (TTIs), sensoring and smart label solutions for dynamic shelf life labelling
• Rapid detection assays for microbial indicators of food spoilage
• Microbiome based protection technologies to replace synthetic chemicals and increase shelf life and safety
• Novel packaging solutions targeting spoilage for sustainable development and increased shelf life
In parallell to to technical development of solutions, the business potential, policy and sustainability issues are considered as an integrated part of the innovation process.
The consortium have performed the first round of technical development of the solutions, collected data for the sustainability analyses, and established the legal baseline for the upcoming work:
- Data to be used in the predictive analytics models was collected from three factories. Furthermore, to be able to link microbiome to food waste, consumer accept of chicken during storage was determined in three countries and linked to microbiome and sensory measurements
- Market overviews were made, identifying main stakeholders and technologies available on the market (smart labels, packaging materials and biosolutions). A consumer survey to evaluate potential market uptake of technologies and corresponding effect on food waste was done.
- For smart labels, two technologies were developed and evaluated, and a life cycle analysis was performed for one technology. Regulations that may hinder commercial use was identified.
- For development of rapid assays, spoilage organisms were identified based on data collected in the project and external data.
- For biosolutions, a panel of solutions were tested and evaluated for effect on the length of shelf life. Also, a guideline for selecting biosolutions using a holistic approach, targeting food processors was made. Regulations that may hinder commercial use was identified.
- The effect of replacing present packaging materials with more sustainable packaging concepts on shelf life was investigated. Policy issues linked to food packaging was identified, and preparations for sustainability analysis made
A platform for dissemination, communication and exploitation has been established, e.g through the project website, social media sites, a stakeholder database, communication materials and by identifying and discussing Key Exploitable Results across the consortium.
- Data to be used in the predictive analytics models was collected from three factories. Furthermore, to be able to link microbiome to food waste, consumer accept of chicken during storage was determined in three countries and linked to microbiome and sensory measurements
- Market overviews were made, identifying main stakeholders and technologies available on the market (smart labels, packaging materials and biosolutions). A consumer survey to evaluate potential market uptake of technologies and corresponding effect on food waste was done.
- For smart labels, two technologies were developed and evaluated, and a life cycle analysis was performed for one technology. Regulations that may hinder commercial use was identified.
- For development of rapid assays, spoilage organisms were identified based on data collected in the project and external data.
- For biosolutions, a panel of solutions were tested and evaluated for effect on the length of shelf life. Also, a guideline for selecting biosolutions using a holistic approach, targeting food processors was made. Regulations that may hinder commercial use was identified.
- The effect of replacing present packaging materials with more sustainable packaging concepts on shelf life was investigated. Policy issues linked to food packaging was identified, and preparations for sustainability analysis made
A platform for dissemination, communication and exploitation has been established, e.g through the project website, social media sites, a stakeholder database, communication materials and by identifying and discussing Key Exploitable Results across the consortium.
From a technical perspective, the project has so far identified several potential solutions for monitoring and enhancing shelf life. Based on considerations of policy and sustainability issues, a selection of solutions will be further developed in the upcoming period. From a scientific point of view, new knowledge about the microbiome in food and food processing environments, and the effect of the microbiome on sensory properties of food and shelf life has been established and will be published in scientific journals.