BioBlends

Food loss and waste is a global challenge: it is estimated that approximately one-third of the food produced worldwide is lost or wasted each year. This problem not only generates enormous economic losses—estimated to be equivalent to more than USD 1 trillion annually—but also contributes significantly to global greenhouse gas emissions (representing between 8% and 10% of total emissions). One of the main causes of these losses is microbiological contamination, especially by fungi, which affects fresh and high-value products, such as baked goods, fruits, vegetables, and other minimally processed foods. Current preservation solutions (chemical preservatives, special packaging, refrigeration) do not always achieve effective and lasting control of fungal growth. Furthermore, many of these methods are not compatible with the growing market demand for more natural, healthier, and artificially additive-free ("clean label") foods. Therefore, there is an urgent need for innovative, effective, and sustainable preservation technologies that can reduce food loss, minimize environmental impact, and meet the expectations of today's consumers.