Innovative, sustainable and globally unique storage method for food preservation

Storage allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately. The use of chemical antibacterials makes it possible to preserve food after harvesting. For instance, without the use of sprout inhibitors, potatoes could not be put in storage during winter. But some of the chemicals used are suspected of having long-term adverse health effects. The EU-funded EcoFoil project will bring to market a new method of storing food that reduces the use of chemicals by 95 %. Specifically, it is developing a film (technology readiness level 6) that contains the active ingredient as a depot. This new film will increase the preservation of staple foods.