This New Innovator Award research refined functional ice to preserve perishable goods, extending food’s shelf life by 1.5 to two days.
About 30% of global food production is lost at some point in the production chain. To help reduce food waste, and the associated economic losses to producers, this research advanced the development of functional ice, which revolutionizes how perishable foods are transported and stored.
Addressing Food Spoilage to Reduce Waste
Although maintaining cooler temperatures during transport and storage can prevent spoilage, extend food’s shelf life and improve food safety, standard ice and refrigerated transport aren’t always available or even the healthiest options. In response, researchers sought to advance the development of functional ice, which cools more effectively and releases antibacterial agents as it melts by combining food-grade antibacterial chemicals with ice. This slow release helps eliminate foodborne pathogens and suppress spoilage, which is critical to preserving perishable goods.
Optimizing Functional Ice for Real-World Use
The research team conducted extensive laboratory tests, experimenting with different chemical additives to optimize the formula for functional ice. Researchers also tested the technology under real-world conditions, conducting pilot tests with small-scale fish sellers to gauge its effectiveness in extending the shelf life of various products. By maintaining cooler temperatures during transport and storage, functional ice prevents spoilage and extends food’s shelf life by 1.5 to two days. Functional ice also significantly reduced the bacteria count on the shrimp used in the test. The findings informed the next phase, which involves collaborating with ice machine manufacturers and poultry processors to scale up production and further refine the technology.