Less mold, more food

Foods like fruit, vegetables and dairy products often get attacked by mold or fungus and therefore must be discarded. If we can extend the shelf life just a few days, we can save a lot of food from being thrown out. SDU researchers are trying to contribute to that. Green mold spots on the cheese are a clear signal that it should go in the bin, and if you've only eaten some of it, that is a shame. This is also the case for many other foods that can be attacked by mold and fungus; they must be discarded and thus transformed from food to food waste. Many foods can actually last quite a long time before mold starts to develop, and this is often because they have been treated with an anti-fungal agent. One such agent is Natamycin (with the e-number 235).