Development of a quality assurance CO2 leak detector for modified atmosphere packaging

This project addresses the theme "Enhancing the Benefits and Value of our Natural Resources" in the government's Clean Growth Strategy, targeting the reduction of food waste and associated carbon emissions and greenhouses gases. Unnecessary food waste is a significant problem which has substantial cost and environmental impact associated with it. One challenge the industry faces in the fight against waste is ensuring food doesn't spoil in the supply chain before the end of the shelf life. Modified atmosphere packaging (MAP) is used widely throughout the food industry to help extend shelf life by preventing the growth of aerobic spoilage microbes. It involves replacing air within the pack with a carbon dioxide (CO2) rich/oxygen deficient gas mixture which keeps the food fresher for longer by inhibiting the growth of spoilage microbes. However, a major problem with MAP is the presence of leaks within the packaging, which results in the CO2 rich protective atmosphere being disturbed. This results in premature food spoilage as the growth of the aerobic spoilage microbes is no longer inhibited, which ultimately leads to food being wasted. This project aims to develop a cost effective, colour-changing indicator that can be on every pack to quickly identify if a leak is present. Such a technology will allow the manufacturer/packer to continually monitor the packaging process and identify problem packs which can then be reworked rather than being wasted. The economic and environmental benefits of this technology for the food industry are significant, as wastage will be reduced, and costs associated with current expensive and unreliable testing methods can be cut. As with many sectors, COVID-19 has impacted the food industry and is changing the way in which it operates. Due to restrictions posed by COVID-19, such as social distancing measures, food production facilities are having to adapt to operating with less staff and enhanced safety/hygiene protocols. To account for this, there is a move towards using more automated processes to increase operating efficiency and reduce the resource required to perform the necessary quality checks etc. As a result, time and cost savings will become ever more important and an innovation like this, which can improve efficiency, save cost and address food waste reduction, will help the industry with a sustainable economic recovery from the COVID-19 pandemic.