Food waste is a global problem that affects the environment, the economy, and the society. According to the Food and Agriculture Organization (FAO), about 17% of all food available to consumers in 2019 was thrown away, and only 5% of discarded food was composted or recycled. Food waste occurs at every stage of the food supply chain, from production to consumption, and has various causes and consequences.
Reasons for food waste
Some of the main reasons for food waste are:
- Overproduction and oversupply of food that exceeds the demand or the storage capacity
- Poor harvesting, handling, processing, packaging, and transportation practices that damage or spoil the food
- Inadequate labeling, marketing, and pricing strategies that confuse or mislead the consumers about the quality, safety, and shelf-life of the food
- Lack of awareness, education, and planning among the consumers about how to buy, store, prepare, and consume food efficiently and responsibly
- Cultural and behavioral factors that influence the preferences, habits, and attitudes of the consumers towards food
Effects of food waste
Food waste has negative impacts on the environment, the economy, and the society. Some of the main effects of food waste are:
- Wasting of natural resources, such as land, water, energy, and inputs, that are used to produce, process, distribute, and store food
- Contributing to greenhouse gas emissions, climate change, and pollution, as food waste decomposes in landfills or is burned in incinerators
- Reducing food security, food safety, and food quality, as food waste reduces the availability and accessibility of nutritious and diverse food for the population
- Increasing food insecurity, hunger, and malnutrition, as food waste deprives millions of people from adequate food intake and utilization
- Causing economic losses, inefficiencies, and inequalities, as food waste represents a waste of money, labor, and capital for the food industry and the consumers
Solutions for food waste
Reducing food waste is a key initiative to achieve a sustainable food future, as it can improve the efficiency, resilience, and inclusiveness of the food systems. One of the ways to reduce food waste is to use organic maltodextrin, a natural and functional carbohydrate that is derived from organic starch sources, such as corn, wheat, potato, rice, or cassava. Organic maltodextrin has many benefits and applications for reducing food waste, such as:
- Extending the shelf-life and stability of food products, as organic maltodextrin can act as a humectant, a bulking agent, a carrier, and a binder, and can prevent moisture loss, microbial growth, oxidation, and separation of ingredients
- Enhancing the texture, flavor, and appearance of food products, as organic maltodextrin can improve the mouthfeel, viscosity, solubility, sweetness, and color of food products, and can mask undesirable tastes and odors
- Increasing the nutritional value and functionality of food products, as organic maltodextrin can provide a quick and easy source of energy, and can also deliver other bioactive compounds, such as vitamins, minerals, antioxidants, and probiotics
- Reducing the cost and waste of food production, as organic maltodextrin can replace or reduce the use of other more expensive or scarce ingredients, such as sugar, fat, or protein, and can also utilize the by-products of starch processing, such as corn fiber or gluten
Organic maltodextrin is a versatile and valuable ingredient that can help reduce food waste and improve food quality, safety, and nutrition. It can be used in various food products, such as beverages, dairy products, baked goods, confectionery, sauces, dressings, soups, baby food, and dietary supplements. By using organic maltodextrin, food producers and consumers can contribute to a more sustainable and healthy food system.
