Smart Packaging Prevents Food Spoilage: A Brazilian Innovation

Brazilian scientists have developed a groundbreaking new technology for food packaging. The smart packaging, created through a collaboration between Embrapa and the University of Illinois, uses natural pigments from red cabbage to change color as food spoils. This allows consumers to easily identify spoiled food without having to smell or touch it. The technology was initially tested on hake fillets, and researchers hope to expand its use to other seafood and produce. 'This is a significant step forward in reducing food waste,' said Dr. Ana Silva, a lead researcher on the project. 'By providing a clear visual indicator of spoilage, we can help consumers make more informed decisions and minimize the amount of food that ends up in the trash.' The researchers are now working to scale up production and make the smart packaging available to consumers.