Reducing food waste through bioprotective crops

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Currently, around 30% of food produced worldwide is sent to food waste, which adversely affects the environmental situation by polluting the environment. The purpose of the work is to find various options for reducing the production of food waste generated in the production of dairy products such as yogurt, kefir and sour cream, as well as to study the opinion of retailers and manufacturers, how profitable it is to extend the shelf life and establish the impact of shelf life on the amount of food waste. The analysis of the retail market of dairy products of Voronezh was carried out in order to determine the main producers of dairy products, which identified six leading producers. During the marketing research of the dairy products market (sour cream, yogurt, cottage cheese), it was determined that the widest range of products was presented in the retail chains Ashan, Lenta, O'Key, Perekrestok, Pyaterochka. To reduce the level of damage to dairy products in the work, it is proposed to use bioprotective crops of the company X. Hansen. Cultures FreshQ® from Chr. Hansen consists of various traditional lactic acid bacteria that suppress unwanted yeast and mold in fermented milk products. This effect is achieved by actively participating in the process of natural fermentation. Cultures are added together with conventional starter cultures during the production of fermented milk products. An approximate economic calculation of the cost of dairy waste showed that a decrease in write-offs by 0.5% in retail chains will save up to 10 million rubles per day.

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Food waste, food spoilage, bioprotective crops, yogurt, sour cream, dairy products

Короткий адрес: https://readera.org/140259865

IDR: 140259865   |   DOI: 10.20914/2310-1202-2021-3-78-85

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