The Star Group is implementing a business strategy of technology-to- table, as it looks to the future. Star has been actively involved in using technology with seed breeders to create Big Taste products and want to apply this strategy across the supply chain. Star will continue to work with scientists to examine methods of instant pathogen detection and microbial communities in its Whole Leaf greenhouse and fresh cut facilities. Petri dishes and expensive labs that take days to produce results will be replaced with sensors producing instant readings.
‘Whether we are understanding plant physiology or better testing for food pathology with instant results, Star is committed to using cutting edge technology. These new technologies will stop waste, offer better shelf life and enhance taste. By using technology in testing, plastics or genetics, we believe consumers will be even more delighted with our Big Taste products,’ said David Karwacki, CEO of The Star Group.
Star has been working with scientists to understand the microbiome of its production facilities, figuring out how to maintain it in a healthy state that reduces the incidence of human and plant disease. ‘Imagine how incredible it would be if we could work with nature to build a healthy microbiome throughout the food production system,’ stated Trevor Charles, CSO of Metagenom Bio and Director of Waterloo Centre for Microbial Research.
‘It gives me goose bumps to think that we could soon have instant food safety readings. We test every week at our facilities with current accepted protocols but immediate results would mean greater speed to market enhancing freshness, shelf life, and taste,’ expresses Karwacki.
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