Over 133 billion pounds of food per year is lost due to waste at different stages in the farm-to-fork continuum. Functional ice has the potential to make a significant impact in reducing the amount of food wasted per year and can significantly improve food safety across the harvest, transportation, and pre-sale storage process.
Functional ice, an additive-enhanced product currently in field-testing, serves to enhance food storage and self-life by generating lower temperatures and melting slower than traditional water-based ice. Additional features allow the slow-release of antimicrobial solutions that protect raw food by eliminating the build-up of spoilage-causing bacteria.
Read the full story on the Land-Grant Impacts database website.
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