{"id":11692,"date":"2025-03-28T16:40:51","date_gmt":"2025-03-28T15:40:51","guid":{"rendered":"https:\/\/saccosystem.com\/?p=11692"},"modified":"2025-03-28T16:54:42","modified_gmt":"2025-03-28T15:54:42","slug":"fighting-food-waste-with-fermentation-4protection-ferments","status":"publish","type":"post","link":"https:\/\/saccosystem.com\/en\/blog\/fighting-food-waste-with-fermentation-4protection-ferments\/","title":{"rendered":"Fighting Food Waste with Fermentation? Sacco System Solutions"},"content":{"rendered":"
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\n Fighting Food Waste with Fermentation? Sacco System Solutions <\/h1>\n
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Lactic bacteria<\/a><\/div>
Consumers<\/a><\/div>
Lactic Ferments<\/a><\/div> <\/div>\n

\n 28\/03\/2025 <\/h2>\n <\/div>\n <\/div>\n <\/div>\n\n
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\n Blog<\/a>><\/span><\/span>Fighting Food Waste with Fermentation? Sacco System Solutions<\/span> <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Food waste<\/strong> is one of the most urgent challenges of our time. According to the FAO<\/strong> (the United Nations Food and Agriculture Organization), approximately 14% of globally produced food<\/strong>, worth $400 billion, is lost every year<\/strong> between harvest and retail.<\/p>\n\n\n\n

This not only has a significant economic impact<\/strong>, but also affects climate change<\/strong>: the production of food that is not consumed generates 8-10% of global greenhouse gas emissions (source: UNEP<\/strong>, Food Waste Index Report<\/em>). In particular, fresh and perishable products<\/strong>, such as meat and dairy, are among the most susceptible to spoilage and waste.<\/p>\n\n\n\n

But are there natural solutions to extend their shelf life<\/strong> and reduce losses? The answer lies in fermentation<\/strong>. By acidifying food, fermentation serves as a natural method to protect food from further spoilage<\/strong> caused by pathogenic microorganisms that cannot grow in low pH conditions.<\/p>\n\n\n\n

Sacco System and Sustainable Production<\/h2>\n\n\n\n
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On September 25, 2015, the United Nations approved the 2030 Agenda for Sustainable Development<\/strong>, a global action plan to achieve a better future for all by 2030.

Within this document, the 17 Sustainable Development Goals<\/strong> (or SDGs<\/em>) are outlined, addressing the major challenges of our time while balancing the three dimensions of sustainability: economic, social, and environmental.<\/p>\n\n\n\n

Sacco System<\/strong> has always been committed to researching sustainable biotechnological solutions<\/strong> aimed at reducing food waste and creating a more responsible supply chain.<\/p>\n\n\n\n

In particular, Sacco System lactic acid bacteria<\/strong> used in food production can guide fermentation in a controlled and completely safe manner<\/strong>, minimizing non-compliance during processing and therefore reducing food losses along the supply chain, maximizing yields, and enabling the production of high-quality, safe, and tasty foods<\/strong>, while preserving their unique characteristics.<\/p>\n\n\n\n

SDG 12, specifically target 12.3, sets the goal of halving per capita food waste<\/strong> at the retail and consumer levels by 2030 and reducing food losses along production and supply chains<\/strong>, including post-harvest losses.<\/p>\n\n\n\n

In addition to lactic acid bacteria, there are also other bacteria that help preserve food<\/strong> and keep it fresh for longer: the so-called \u201cprotective cultures<\/strong>,\u201d selected for their ability to delay spoilage caused by contaminants \u2013 such as yeasts and molds \u2013 in perishable foods naturally, without the addition of preservatives.<\/p>\n\n\n\n

Ferments 4Protection: Sacco System Protective Cultures Against Food Waste<\/h2>\n\n\n\n
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Sacco System has developed 4Protection<\/strong>, a line of ferments designed to naturally protect food<\/strong>, improving preservation and reducing the need for chemical additives.<\/p>\n\n\n\n

Sacco System 4Protection ferments allow you to:<\/p>\n\n\n\n

\u2714 Increase the shelf life<\/strong> of perishable foods<\/p>\n\n\n\n

\u2714 Prevent the growth of unwanted molds and bacteria<\/strong><\/p>\n\n\n\n

\u2714 Improve food safety<\/strong> by reducing contamination risks<\/p>\n\n\n\n

\u2714 Preserve the organoleptic characteristics<\/strong> of products<\/p>\n\n\n\n

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The use of 4Protection cultures allows consumers to enjoy healthier, more natural products with better organoleptic quality<\/strong>, while reducing food waste at distribution, retail, and consumer levels. Additionally, it provides a significant economic advantage<\/strong> by reducing non-compliance issues.<\/p>\n\n\n\n

Furthermore, it contributes to a lower environmental impact<\/strong> by optimizing the use of natural resources and preventing CO2 emissions.<\/p>\n\n\n\n

Discover the entire 4Protection line<\/strong> by Sacco System:<\/h3>\n\n\n\n
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