Periodic Reporting for period 1 - Waste reduction (Freshness and expiration date measurement)
Reporting period: 2019-11-01 to 2020-04-30
The overall objective is to develop and commercialize a handheld patent pending sensor-technology for determination of freshness and prediction of shelf-life for meat and fish. The device could be considered an intelligent nose, 1000 times more sensitive than the human nose, and from database values, forecast the precise and correct expiration date. The nozzle of the handheld device, in hygienic design, is pressed against the surface of the meat or fish and measures, within seconds, the concentration of degradation molecules in the meat and thereby the freshness. Prediction of expiration date is accomplished by forecast curves for the development of that particular piece of meat or fish.
In contrast to the human senses this device gives a measurable value for freshness and is able to predict expiration dates. In comparison to 48 hours microbiological analysis, which can also determine freshness, use of our device does not require trained personal, it is cheap and can be used on-location and gives result immediately, including prediction of shelf-life. This will significantly reduce food waste of these highly valuable but also highly unsustainable products.
In contrast to the human senses this device gives a measurable value for freshness and is able to predict expiration dates. In comparison to 48 hours microbiological analysis, which can also determine freshness, use of our device does not require trained personal, it is cheap and can be used on-location and gives result immediately, including prediction of shelf-life. This will significantly reduce food waste of these highly valuable but also highly unsustainable products.
In this project we have:
1) Significantly improved the technical feasibility and validated our methodology, technology together with RTOs and universities and several partners from the food industry. The technical progress has resulted in pre-sales agreements with customers and several public disseminations of the results achieved and a scientific publication including solid proof of the feasibility and value creation of the device to the industry.
2) Based on Freedom to Operate and novelty searches, an additional patent for the technical advances is in process.
3) We have identified Key markets and performed customer feed-back loops on the functionality and value creation of our technology. First-mover markets have been identified and numerous new collaborations and partnerships has established, including production partners.
4) An elaborate Business Plan containing the results from the technical, IPR and marked feasibility study, has been compiled.
1) Significantly improved the technical feasibility and validated our methodology, technology together with RTOs and universities and several partners from the food industry. The technical progress has resulted in pre-sales agreements with customers and several public disseminations of the results achieved and a scientific publication including solid proof of the feasibility and value creation of the device to the industry.
2) Based on Freedom to Operate and novelty searches, an additional patent for the technical advances is in process.
3) We have identified Key markets and performed customer feed-back loops on the functionality and value creation of our technology. First-mover markets have been identified and numerous new collaborations and partnerships has established, including production partners.
4) An elaborate Business Plan containing the results from the technical, IPR and marked feasibility study, has been compiled.
20% of all meat and 35% of all fish produced is wasted, and being the most resource consuming food to produce, a reduction of this type of waste will have significant environmental impact. In the EU the yearly meat and fish waste corresponds to a CO2-equivalent emission of 193 mio T and has a value of 41 bil €. By reducing the amount of wasted meat and fish due to incorrect or overcautious shelf-life estimates, for which the effect is transmitted through the value chain. Correct assessment of freshness and expiration by implementation of our novel technology into the daily praxis of meat and fish handling SMEs of which there are 7,4 mio registered WW, could not only reduce food waste in the businesses, but the positive effect would also be transmitted down the value chain and potentially save 7% of the yearly CO2 emission from food waste. There is no similar technology on the market, and with a validated market share of 40% and price of 1.000 € per device the total increase in turnover for AmiNIC would be 7,4 bil €.