Increasing Efficiency and Reducing Food Waste

ICL's products and services help to improve food production and reduce waste, making food more accessible and affordable. \

ICL Pioneers Sustainable Citrus Fruit Preservation with FruitMag

ICL recently launched FruitMag, a sustainable and superior solution for post-harvest citrus fruit treatment. This innovative offering is mineral-based and fungicide free, unlike the products currently used by the global citrus fruit industry. By using a food-grade magnesia product, ICL is able to eliminate toxic materials and reduce product losses, while increasing shelf life.

With FruitMag – one of a series of solutions designed by ICL to address sustainability challenges – ICL has made it possible to reduce product loss, with greater efficacy and in a safer and more sustainable manner.

pHix-up – MgO blend for balancing pH

ICL has developed pHix-up, a product that helps balance the pH in the gut of cows and stabilizes the rumen environment. Balancing the pH levels is essential for the cow’s health. pHix-up was found to increase milk production and improve the composition of the milk (increases milk fat).

JOHA® SF Line — The New Generation of Emulsifying Salts

ICL Food Specialties introduces JOHA® emulsifying salts, from the JOHA® SF line, used to optimize protein content in processed cheese and deliver superior benefits.

ICL’s innovative emulsifying salts were developed to reduce additional ingredients typically needed for traditional processed cheese. JOHA® salts offer an increased firmness compared to standard emulsifying salts. As a result, developers can create competitive cheese products at optimal costs.

Increasing Shelf-Life

Processed cheese storage, “outside the fridge” with a guaranteed long shelf life. All spreadable processed cheese, made with ICL’s JOHA® product range, can be stored outside the fridge, saving energy.

The exceptional shelf life (up to 2 years), is enabled by the sterilization process and the use of JOHA® emulsifying salts, thus reducing food waste. This is highly relevant for emerging countries in which a closed cooling chain for food is not guaranteed. This also increases food safety. The longer shelf life makes dairy protein more accessible to a broader population.

Food Protein Savings in Dairy Industry

Each day, more than 1% of the production of an average cheese factory cannot be used in end products and delivered to customers. This is due to:

Non-conforming materials lost due to processing conditions
Loss of cheese curd in the whey draining process
Non-sold cheeses nearing the end of their shelf life
Non-sellable cheese due to packaging, cutting and grating processes.

ICL’s solution limits losses in the cheese curd molding stage. Small pieces outside of the mold (0.5% of the total cheese mass) are normally lost. ICL’s production process safely reuses this otherwise wasted raw material to produce processed cheese. This process permits retaining the high protein value of cheese for human consumption. The accumulated material savings reduces both process waste and unnecessary pollution throughout the supply chain (as less raw material needs to be consumed).

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By 2030, halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses