Food

For both consumers and producers of food, the challenge is improving the taste, freshness, texture, safety, shelf-life, and nutrition – all of which reduces waste. 

By 2050 the world’s population is projected to increase by 32% – and food production must nearly double to meet demand. As food production increases, so will the waste in production – not to mention the use of natural resources. There will be environmental impacts, too:  for every ton of food waste prevented has the potential to save 4-5 tons of CO2 equivalents. 

In bread, we use enzymes such as POWERFresh® with G+ technology, to extend freshness by up to seven days. In production, this translates to 80 tons of CO2 equivalents saved for every 1,000 tons of bread. For dairy producers, our FoodPro® Cleanline enzyme reduces the cleaning cycles and cleansers in milk processing, thus lowering water and energy consumption as well as greenhouse gas emissions, while boosting processing capacity by about 15%.