Prepared by: Dr Noor Liyana Yusof

Department of Food Technology

It is estimated that nearly one-third of the food produced globally never reaches consumers, being lost, spoiled, or discarded along the supply chain. This situation is deeply concerning, especially when many communities still struggle to access sufficient and nutritious food. This raises an important question: if technology continues to advance, why does food waste persist on such a large scale?

Food Loss Occurs Across the Supply Chain

Food waste is not merely an issue of consumer behaviour; it is closely linked to weaknesses in food production, handling, storage, and distribution systems. A significant portion of food loss occurs before products even reach the market, particularly for perishable commodities such as fresh fruits and vegetables. Factors such as improper temperature control, poor handling practices, and extended storage durations can accelerate spoilage and reduce food quality.

Food Technology as a Science-Based Solution

This is where food technology plays a crucial role. Various technologies have been developed to extend the shelf life of food without compromising its nutritional and sensory quality. Appropriate technological interventions not only help maintain freshness but also reduce economic losses throughout the food supply chain.

Active Packaging and MAP Extend Product Freshness

For example, active packaging technologies incorporating antimicrobial agents or oxygen scavengers can help slow microbial growth in products such as bread, poultry, and cheese. Modified Atmosphere Packaging (MAP) is widely used to maintain the freshness of fresh produce such as mixed salads, strawberries, and tomatoes by controlling the gas composition inside the packaging. These technologies help preserve texture, color, and flavor for a longer period.

Cold Chain and Rapid Freezing Preserve Quality of Perishable Commodities

In addition, cold chain technology is essential for maintaining the freshness of perishable commodities such as fish, poultry, milk, and leafy vegetables. Storage at low temperatures slows down enzymatic activity and microbial growth that cause spoilage. Rapid freezing technology is also widely used for products such as shrimp, berries, and mixed vegetables to preserve texture and quality during long-term storage.

Non-Thermal Technologies as Modern Processing Alternatives

In the field of non-thermal processing, methods such as High-Pressure Processing (HPP) are gaining attention due to their ability to extend the shelf life of fruit juices, sauces, and ready-to-eat products without the use of high temperatures that may degrade heat-sensitive nutrients. This technology maintains sensory quality while ensuring food safety.

Biopolymer-Based Edible Coatings Slow Down Fresh Produce Deterioration

In addition, edible coatings based on biopolymers such as chitosan or pectin can be applied to fruits like mangoes, apples, and guavas to reduce moisture loss and delay browning. These thin, edible layers act as natural barriers against oxygen and moisture, which accelerate spoilage.

Value-Added Processing Reduces Agricultural Waste

Food processing technologies also enable surplus or aesthetically imperfect agricultural produce to be transformed into value-added products such as mango puree, pineapple jam, watermelon juice, or tomato sauce. This approach not only reduces waste but also enhances the economic value of agricultural products and optimizes the use of food resources.

Technological Innovation as a Strategy for Future Food Security

In the context of climate change and global food supply uncertainty, efforts to reduce food loss and waste must be given serious attention. Food technology is not merely an academic discipline but a strategic solution to ensure sufficient and high-quality food supply in the future.

Leveraging Technology for a More Sustainable Food System

Reducing food waste requires collaboration among multiple stakeholders, including researchers, industry players, policymakers, and consumers. Investment in food technology innovation must be strengthened to create a more efficient, sustainable, and resilient food system. If one-third of food continues to be wasted, the real question is not whether technology exists, but how willing we are to fully utilize it for a more sustainable food future.

References

1. Food and Agriculture Organization of the United Nations (FAO). (2011). Global Food Losses and Food Waste – Extent, Causes and Prevention. Rome: FAO.
2. World Bank. (2020). Addressing Food Loss and Waste: A Global Problem with Local Solutions. Washington DC: World Bank.
3. United Nations Environment Programme (UNEP). (2021). Food Waste Index Report 2021. Nairobi: UNEP.
4. Vermeiren, L., et al. (1999). Developments in the active packaging of foods. Trends in Food Science & Technology, 10(3), 77–86.
5. Rastogi, N. K., et al. (2007). Opportunities and challenges in high pressure processing of foods. Comprehensive Reviews in Food Science and Food Safety, 6(2), 69–112.

Date of Input: 10/06/2026 | Updated: 19/06/2026 | nur_jasni