Case: Food preservation
Less waste, more taste
How biosolutions help give consumers the freshness they demand
Over 1 million tons of yogurt have been saved over the past 10 years
By working with biology's own preservation methods, we're helping keep food fresher longer while maintaining the taste and texture people expect.
The challenge
Why good food goes bad
Food spoilage creates an extensive chain of waste – from farm resources to production energy to transport emissions. Bread and dairy products are particularly vulnerable, with millions of tons of both thrown away every year. For bread, rapid staling leads to premature disposal. In yogurt, unwanted mold growth can spoil products before they reach consumers. Consumers increasingly demand solutions that maintain freshness without adding synthetic ingredients.
The solution
Better ways to stay fresh
In yogurt, specific beneficial bacteria create compounds like lactic acid, building an environment where harmful microorganisms can’t grow. While protecting against spoilage, these bacteria also develop yogurt’s distinctive taste and texture. For bread, enzymes work during baking to modify starch molecules, helping them hold moisture better and stay flexible longer. The enzymes act only during baking, preventing the stiff crystals that make bread feel stale.
The benefits
Small changes, big impact
The numbers tell the story best: so far, we have saved over 1 million tons of yogurt thanks to beneficial bacteria, and this number is growing daily. For bread, our enzymes have prevented billions of loaves from being wasted since 1990 – saving millions of tons of CO₂ emissions. Better shelf life means more food reaches more people, using fewer resources.
Key facts and benefits
tons of yogurt saved
of loaves of bread saved
of tons of CO2 prevented
Simpler ingredients list
Explore other cases
Making the most of milk
How biosolutions are improving cheese production efficiency
Local crops, better brewing
How biosolutions help brewers use regional raw materials
Getting texture right for a better bite
How biosolutions are transforming the taste and texture of plant-based food products
Let’s nourish a growing world together
Biology has always been a fundamental part of creating food – and today it holds the potential to transform every step of our food value chain.
Explore with us the interconnected challenges and innovative solutions transforming how we grow, make and consume food – and discover how together we can create more balanced, secure and resilient food systems.
