When processing any kind of remotely viscous food product it is inevitable that a certain amount will adhere to surfaces, such as the inside of vessels and pipe work, or become left in equipment after processing.
A recent survey conducted by Accenture found that 83 percent of respondents believe it’s important or extremely important for companies to design products that are meant to be reused or recycled.
Andy Hanacek, editor-in-chief of The National Provisioner, talks to Ben Deda, CEO of FoodMaven, about how the company is altering its processing plant’s work schedule and taking on other initiatives to keep its business and partners moving during the COVID-19 pandemic.
Food waste disruptor: FoodMaven has set out to minimize food waste in the supply chain by connecting out-of-spec and over-supply product with end users clamoring for cost-efficient raw materials.
In 2016, FoodMaven was founded in Colorado Springs, Colo., to help eliminate the large amount of wasted food found throughout the supply chain, brought about by products deemed out of specification or over-produced.
According to the Food and Agriculture Organization of the United Nations, global quantitative food losses and waste are roughly 20 percent for meat and 35 percent for fish annually. Package defects, such as leaks, often can be the cause of food that is lost or wasted.