What's the Problem?

Food waste is a pressing issue, and reducing it is one of the UN Sustainable Development Goals. About a third of the food produced is never consumed, and this is worse for fruit and vegetables, where almost half of it goes to waste. To tackle this issue, for years farmers and packers relied on synthetic products to extend the shelf life of produce and prevent fungal and bacterial infections. This is not only harmful for human beings, but also for the Planet.

How are they Solving it?

At NAT4Bio, we are harnessing the power of microbial fermentation to reduce food waste. Unlike other companies that rely on plant or insect extracts, we are the first ones using selected and non-genetically modified microorganisms to develop naturally-sourced and clean-labeled formulations that are applied on the surface of fresh fruit. These coatings are transparent, odorless and tasteless, and their main functions are regulating the gas exchange between the fruit and the environment and protecting them against pathogens (potentially replacing harmful chemicals used at post-harvest stage).

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