WayCool Foods, IIFPT collaborate to plug food wastages down supply chain, extend produce shelf life

Latest collaboration aims to curtail post-harvest losses in tomato, potato, onion, carrot, pomegranate & apple

source-public domain

source-public domain

Chennai based WayCool Foods has signed a 1-year MoU with Indian Institute of Food Processing Technology (IIFPT) to develop sustainable and optimal technology for enhancing the shelf life of selected fruits and vegetables. The MoU was signed and exchanged between Karthik Jayaraman, CEO, WayCool Foods and Dr. C. Anandharamakrishnan, Director, IIFPT. Earlier this year, WayCool joined hands with IIT-Hyderabad, reinforcing commitment to reducing food wastage.

The aim of this association is to develop solutions that will retain the freshness of fruits and vegetables for a longer period, leading to reduction in food wastage across the supply chain at all levels. These solutions are targeted at enhancing the shelf life of fresh produce such as, tomato, potato, onion, carrot, pomegranate, and apple. WayCool has invested more than Rs 3 million so far in such industry-academia sustainability initiatives targeting reduction in food wastage through collaboration, technology, and innovation.

On the occasion of the MoU signing, Subramanian Akkulan, EVP Innovation, WayCool Foods said, “WayCool has been actively working towards driving sustainability and reducing food wastage. IIFPT has done pioneering research in shelf-life extension technologies and we are happy to partner with the premier institute for developing the next generation of these technologies. We believe that it is critical to develop indigenous solutions that work well in the Indian context and will continue to build such partnerships with premier Indian institutions, in addition to our own R and D work.”

During the MoU signing, Dr. C. Anandharamakrishnan, Director, IIFPT said, “We are happy to collaborate with WayCool Foods to develop such unique solutions to enhance the shelf life of Fruits & Vegetables whilst also reducing the overall food wastage across the supply chain at all levels. It is important to devise ways to create uncompromised innovations that meet our sustainability goals.”


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