The missing link between shelf life and food waste: are infrared sensing technologies underutilised?

Abstract

BackgroundOne of the main objectives of food safety programs is the assurance of freshness and quality as well as to prolong shelf life of food ingredients or products along the food supply and value chain. It is well recognized that shelf life prolongation could play a key role for reducing food waste but the real relationships between shelf life and food waste is not well understood due to the lack of data. Sensing technologies and data analytics have been suggested as potential tools to better monitor or predict the shelf life of fresh produces. These new technologies have produced changes in the way food composition, overall quality and shelf life are analysed or monitored, adding with new challenges for the food manufacturing industry. Scope and approachThe advantages and limitations on the utilization of sensing technologies based on vibrational spectroscopy, including mid infrared (MIR), near infrared (NIR) and hyperspectral imaging as tools to assess and monitor shelf life in food produces and products is reviewed. Key findings and conclusionsThe different studies evaluated concluded that the use of infrared (IR) sensors allow for the development of efficient and robust systems to monitor the safety and shelf life of fresh produces and food products. The use of IR sensors has shown the potential to develop management decision tools that would allow for the evaluation and monitoring of shelf life along the food supply and value chains.