Unlocking the true shelf life of seafood
Our feasibility study clearly showed that the Bump Tag by Mimica can be used to extend the shelf life of three top seafood categories in the UK - salmon, cod and prawns - by up to six days when kept well chilled. We estimate that using Bump would decrease avoidable UK seafood household waste by up to 31%, saving 9,000 tonnes of edible seafood, as well as increasing sales.
What is the challenge?
The Food and Agriculture Organisation (FAO) estimates that up to 35% of all fish caught globally will be wasted. One of the reasons for this is that seafood is highly perishable, especially when exposed to temperature fluctuations. To protect consumers, the seafood supply chain sets cautious expiry dates but these can often result in perfectly safe products being discarded. This leads not only to unnecessary food waste, but also to increased costs for businesses and reduced consumer confidence in the seafood industry.
How does this innovation address the challenge?
Mimica has developed a temperature-sensitive label for seafood packaging called "Bump Tag" that turns bumpy when food actually spoils. It contains a unique gel that reacts to storage temperatures and degrades at the same rate as food spoils, revealing bumps underneath. Bump helps brands and producers print longer expiry dates based on reasonable storage, while also warning if poor storage has shortened that time. The extension potential is highly significant, with Bump adding up to six extra days to the shelf life of fish. Bump unlocks the true shelf life of food, helping consumers make better decisions and reducing unnecessary waste, in retail and at home.
What is the impact?
The Bump Tag has the potential to reduce seafood waste by up to 31%, increasing consumer confidence and providing companies with a tool to manage product expiry more effectively. Through funding from the Seafood Innovation Fund, Mimica refined the technology, expanding into the meat sector.