Research on extending shelf-life endangered
A research project to double the shelf-life of chilled foods and save the industry millions of pounds in waste is in danger because of fears over budget cuts at the Department for Environment, Food and Rural Affairs (DEFRA).
The initiative covers heat-treated products. It is spearheaded by the Chilled Foods Association (CFA) and involves Campden and Chorleywood Food Research Association and the Institute of Food Research.
The work is currently being paid for mainly by the industry but its future depends on DEFRA funding. As Food Manufacture went to press, it was understood that a presentation of a three-year research proposal was about to be made to DEFRA. However, as reported in this issue (see Budget cuts, p4), there is growing evidence that DEFRA's purse strings have been tightened.
The aim of the project is to break out of the 10-day shelf-life rule for UK chilled products. This is based on 1992 guidance issued by the Advisory Committee on the Microbiological Safety of Foodstuffs to combat botulism. Currently, the only way the shelf-life of chilled foods can be significantly extended past this point is by intensive cooking and vacuum packing. But many claim such methods spoil food quality.
The CFA argues that the 10-day rule is outdated and it is believed to be pressing for shelf-life to be lengthened by a combination of milder heat-treatments tailored to specific products and of new ways to detect bacterial spores.
Extending shelf-life could cut waste caused by delays in product delivery and would help meet the Food Industry Sustainability Strategy targets for waste reduction. At a rough estimate, the industry could save £250M per year by reducing waste through this project, Food Manufacture has been told.
