k8ÓéÀÖ

Globally, over 800 million people struggle with frequent hunger, even as about one-third of all the food produced in the world is wasted, much of it due to spoilage. Wasted food accounts for about 8% of global greenhouse gas emissions and causes economic losses of over $930 billion each year.

With that in mind, scientists in k8ÓéÀÖ’s Nutrition and Biosciences (N&B) business have been working on new techniques to increase the shelf life of food staples like bread and cheese. Recent successes include our POWERFresh® anti-staling enzymes and DIMODAN® HP 75 SG emulsifiers, which extend the shelf life of baked goods like breads and rolls while improving taste and texture. Another N&B breakthrough is HOLDBAC® Protective Cultures, which help keep white cheeses fresh up to three times longer, without compromising taste.

If applied on a global scale, HOLDBAC® cultures could reduce waste in this category by as much as 50–60%, saving about 400,000 tons of carbon dioxide equivalents (CO₂e). That's the same as taking about 170,000 cars off the road for a year. Our scientists have also developed similar solutions for extending the shelf life of yogurt and other food products.

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