Food preservation: What lasts a long time is twice as good

The benefits of food preservation

It goes without saying that preserving food has various benefits. But what exactly are they?

• Preventing food waste: Whether in large-scale commercial farming or as part of a self-sufficiency programme, once fruit, vegetables and the like are ready for harvest, large quantities are suddenly available. Often more than can be eaten straight away. If there were no ways of preserving them, parts of the harvest would have to be thrown away. Making long-term use of stocks increases efficiency and sustainability.

• Food safety: Preserving food allows us to prepare for difficult times. Stocks built up during good years help us to get through a season with poorer harvests and conserve other resources. Or, on a smaller scale, consumers can protect themselves by keeping a stock of food. This is particularly important in the event of a disaster.

• Freedom from constraints of space and season: People love variety on their plates. Even though the aim of the Local food production Whilst this is certainly desirable, for many recipes it has to be pineapple or coconut milk. Thanks to preservation methods, such products can be transported without any problems and consumed outside their region of origin and out of season.

• Cost-effectiveness and nutrient retention: For farmers and food producers, it is practical to produce large quantities and distribute them as required. Consumers often benefit from the preparatory work that has been carried out. Depending on the preservation method used, nutrients are also retained almost entirely.

Factors contributing to a shorter shelf life

Food spoils for a variety of reasons, which is why storage recommendations vary for different products. The following external conditions cause food to spoil more quickly.

Temperature

For many perishable foods, high or warm temperatures accelerate the enzymatic breakdown process – microorganisms that cause spoilage can multiply rapidly. To halt this process, low temperatures are essential. Foods to which this applies are best stored in the fridge or even the freezer. To ensure an unbroken cold chain, the relevant guidelines must be followed.

Humidity

Various dry foods should only come into contact with liquid immediately before preparation or consumption. If a damp environment prevails even during storage – for example, due to containers that allow air to pass through – this can lead to mould growth. Examples include pasta, rice and various spices.

Light

Spices are sensitive not only to moisture but also to light. The same applies to various oils. They are therefore best stored in a dark place – which is why oils are often packaged in dark glass. If this is consistently followed, oxidation and premature loss of nutrients can be prevented.

Hygiene

A food product is only as good as the hygiene standards maintained throughout its production process. In the case of processed foods in particular, it is essential that the working environment, equipment and tools, as well as hands and gloves, are clean. In addition to Cross-contamination This prevents the spread of harmful microorganisms. As always, hygiene is essential in food production.

These factors determine the requirements for food preservation. These can vary depending on the foodstuff in question.

Preservation processes

Given the wide variety of foodstuffs, it is perhaps not surprising that there is also a wide range of methods and techniques for preserving them.

• Drying: The process serves to remove water from food. This makes it more difficult for harmful microorganisms and enzymes to multiply. As well as fruit and vegetables, some types of grain, as well as meat and fish, can also be preserved in this way.

• Salting: Another method of removing moisture is salting. It is important to ensure that everything is clean and dry before placing it in the jar. Fish, meat and herbs are well suited to this method.

• Curing: Is curing the same as salting? Not quite! In curing, the food is placed in a brine that contains salt. Key factors here include colour development and the release of flavors. For this reason, not only table salt but also salts of nitric acid are used. This prevents bacteria from multiplying. This method is often used for meat.

• Smoking: Much like in drying processes, smoking also removes water. The smoke also has an antibacterial effect. However, the food should be cured beforehand. As well as classics such as meat and fish, potatoes and tofu can also be smoked.

• Acidification: The process of pickling should be combined with other methods, such as preserving. Vinegar forms the basis of this process. The reason for this is its low pH value, which inhibits the growth of microorganisms. Various vegetables, herbs and even some meats can thus be preserved for longer.

• Sugar: Anyone with a sweet tooth will swear by this method. In sufficient quantities, sugar can draw out liquid – much like salt does. However, the sugar concentration must be high enough for this to work. This is a particularly suitable method for making jams, jellies and preserves, as well as for other ways of processing fruit.

• The classic method, widely used in everyday life. Temperatures in the fridge are usually just above freezing, whilst in the freezer they can drop to -17 degrees. Both significantly slow down the growth of harmful microorganisms. This applies to almost all food, including ready-made meals.

Just as important: the ideal packaging

From fermentation to freezing: whichever preservation method is used, it will only be successful if the packaging is suitable. For example, when preserving food by boiling, vacuum-sealing requires the use of suitable jars that can be sealed completely. Speaking of vacuum: this effect can be achieved by more than just preserving. Some foods can be placed in a Vacuum bags packed, vacuum-sealed and preserved in this way. Whatever you wish to preserve, you’ll find the right packaging solution in our range to ensure a long shelf life.

Our products are based on our many years’ experience as supply chain specialists. We make it possible to process large quantities of food – to ensure long-lasting enjoyment.

Think about tomorrow today with Ehlert

In the interests of the environment, sustainability and valuing food, it is worth preserving food. The methods available are varied and offer different advantages and disadvantages. But none will be successful if the packaging is not right. After all, even a small leak is enough for bacteria to enter and spoilage to set in. We support you with valuable expertise on your journey towards maximum shelf life – with packaging, food-grade liners and targeted advice. For optimised and sustainable food production!