In Elche, Alicante, a suspect steak sparked an idea that led to the development of a smart food label by three Spanish scientists: Pablo Sosa Domínguez, Pilar Granado, and Luis Chimeno. The invention, originating from their company Oscillum, is a biodegradable sticker that changes color based on bacterial activity, indicating food freshness and aiming to reduce food waste in Europe.
Luis Chimeno recollects, "It all started because Pablo wanted to eat a steak that didn't look right. Pilar and I said, 'Don't eat it!' But he did, and he was fine. That's when we realised how much food must be thrown away just because people are unsure."
The labels utilize biosensors to detect spoilage across various food categories, including meat, fish, fruit, vegetables, and pre-cooked meals. These biosensors respond to bacterial compounds, producing a visible color change. In this way, the labels go beyond traditional indicators by providing real-time freshness status and suitability for both packaged and unpackaged items.
Food waste in the EU reaches around 60 million tonnes annually, influenced by doubts about expiry dates and appearances. The smart label addresses these uncertainties, potentially reducing waste and greenhouse gas emissions. The journey to its current stage was challenging, with Sosa noting, "At first, no one understood what our product was."
The invention gained recognition with a Young Inventors Award from the European Patent Office, including a €5,000 prize, to be awarded in Iceland. While not yet widely available, the label undergoes trials in the agri-food, cosmetics, and pharmaceutical sectors, with potential expansions.
Chimeno reflects on the project's humble beginnings, stating, "We just wanted to solve a small, everyday problem. We never expected it to grow like this."
Source: Murcia Today
