Food waste is a major concern for the food producers, distributors but also the final consumers. According to the statistics food spoilage occupies between 10%-35% of total food supplied. And with over 1.5 million varieties of yeasts and molds, the problem of food waste due to spoilage is undoubtedly eminent.
A solution to the food waste problem lies in developing shelf life extension solutions that enable products not only to last longer but also to improve their quality and nutritional benefits. In that perspective we try to cure the food waste inefficiency through our business activity. Reduction of the food waste due to spoilage issues has always been an inextricable part of our strategic goals. We have integrated the newest technological equipment, suitable for the bio-fermentation of our pure raw materials. We take the most out of nature by applying vegetable and fungal substances and with the bio-processing procedures we translate them into clean label solutions that help maintain the overall quality and extend the shelf life of food. Extending the shelf life and improving the quality of food products are crucial in reducing the total food waste across the food supply chain and decreasing the inefficiencies created due to this great loss. The application of our clean label solutions is a contribution towards the combat of the food loss challenge.
A GOOD CAUSE
Food waste is a huge social and environmental problem in which we profoundly focus on, via our policies and our principle activities. Through our unique, natural quality products, we strive towards the aim of food waste reduction. By assisting in prolonging the shelf life of food products, in a natural, environmental-friendly way we contribute actively in the battle against food spoilage waste.
Our products, our processes and our philosophy as a whole promote this good cause and we encourage our partners to embrace the values of a sustainable development.