Fighting Food Waste with Fermentation? Sacco System Solutions

Food waste is one of the most urgent challenges of our time. According to the FAO (the United Nations Food and Agriculture Organization), approximately 14% of globally produced food, worth $400 billion, is lost every year between harvest and retail.

This not only has a significant economic impact, but also affects climate change: the production of food that is not consumed generates 8-10% of global greenhouse gas emissions (source: UNEP, Food Waste Index Report). In particular, fresh and perishable products, such as meat and dairy, are among the most susceptible to spoilage and waste.

But are there natural solutions to extend their shelf life and reduce losses? The answer lies in fermentation. By acidifying food, fermentation serves as a natural method to protect food from further spoilage caused by pathogenic microorganisms that cannot grow in low pH conditions.

Sacco System and Sustainable Production

On September 25, 2015, the United Nations approved the 2030 Agenda for Sustainable Development, a global action plan to achieve a better future for all by 2030.

Within this document, the 17 Sustainable Development Goals (or SDGs) are outlined, addressing the major challenges of our time while balancing the three dimensions of sustainability: economic, social, and environmental.

Sacco System has always been committed to researching sustainable biotechnological solutions aimed at reducing food waste and creating a more responsible supply chain.

In particular, Sacco System lactic acid bacteria used in food production can guide fermentation in a controlled and completely safe manner, minimizing non-compliance during processing and therefore reducing food losses along the supply chain, maximizing yields, and enabling the production of high-quality, safe, and tasty foods, while preserving their unique characteristics.

SDG 12, specifically target 12.3, sets the goal of halving per capita food waste at the retail and consumer levels by 2030 and reducing food losses along production and supply chains, including post-harvest losses.

In addition to lactic acid bacteria, there are also other bacteria that help preserve food and keep it fresh for longer: the so-called “protective cultures,” selected for their ability to delay spoilage caused by contaminants – such as yeasts and molds – in perishable foods naturally, without the addition of preservatives.

Ferments 4Protection: Sacco System Protective Cultures Against Food Waste

Sacco System has developed 4Protection, a line of ferments designed to naturally protect food, improving preservation and reducing the need for chemical additives.

Sacco System 4Protection ferments allow you to:

✔ Increase the shelf life of perishable foods

✔ Prevent the growth of unwanted molds and bacteria

✔ Improve food safety by reducing contamination risks

✔ Preserve the organoleptic characteristics of products

The use of 4Protection cultures allows consumers to enjoy healthier, more natural products with better organoleptic quality, while reducing food waste at distribution, retail, and consumer levels. Additionally, it provides a significant economic advantage by reducing non-compliance issues.

Furthermore, it contributes to a lower environmental impact by optimizing the use of natural resources and preventing CO2 emissions.

Discover the entire 4Protection line by Sacco System:

• 4Protection – Dairy (cheese, yogurt, fermented milk, etc.)
• 4Protection – Fish
• 4Protection – Meat
• 4Protection – Plant-Based Products