Researchers at Concordia University have developed an easy-to-use biosensor that indicates when meat has spoiled by detecting the toxin putrescine.

Resorcix and Gat Foods have launched a clean-label, botanical extract that is a solution for Thermophillic Acidophilic Bacteria (TAB) contamination in still, ready-to-drink, non-alcoholic beverages.

Efforts to reduce food waste may include the use of active and intelligent (A&I) packaging. Literature has pointed out the links between climate change, natural resource depletion, and food waste, and suggests that using A&I packaging to prolong product freshness and slow down spoilage of perishable fruit and meat has the diversion potential of 72,000 tons and an economic value of $167 million. As innovations in packaging advance, if allowed to do so, the impact of these products could be of greater benefit, not only in reducing food waste but also in improving food safety.