RICH SAUCES
Technologies are continually being developed in-house to improve food quality at each stage of production
The challenge of feeding the world ’ s growing population with the optimal use of resources , to ensure the cost effective and sustainable production of food is a major focus . Waste occurs at each stage of the production process all the way from the farm to people ’ s dinner tables , with one third or 1.3 billion tonnes of the food produced globally being lost or going to waste ( United Nations Environment Programme , 2011 ). Technologies are continually being developed in-house to improve food quality at each stage of production with the working relationship , with Rich Sauces and its senior management focusing these technologies on producing better quality food with longer life , at a lower final cost to the producer / consumer .
Recent attention internally has been on chewing gum biodegradability , the nutritional quality of foods and a solution to campylobacter on chicken , all of which cause many billions of pounds in problems every year in the UK and the wider world . In tandem with this , work is currently being performed on implementing some of RS Cutting Edge ’ s shelf life extension products in developing countries and with the University of Ulster , Coleraine , on the use of naturally occurring algae and seaweed as carbon neutral , sustainable food sources . There is also a large research programme underway to help remove some of the chemical additives currently found in foods on our supermarket shelves , replacing them with natural alternatives that perform as
58 December 2015