Bonn study identified application potential for new freshness indicators in the grocery trade benefits from transparency in the chain of Balingen/Bonn, April 2009 – with each food scandal, she puts a little upwards, on the agenda of politicians of the consumer: the question of the perishable food freshness guarantee. To educate consumers about the correct handling of perishable foodstuffs is the objective of the Forum PRO FRESHNESS, as well as the University of Bonn scientists, experts of the Balinger technology manufacturer Bizerba and of the Swiss chemical company Ciba, as well as of the German housewives Federation (DHB) belong to the. The participating scientists from the Centre for evaluation and methods (ZEM) and the Institute of agricultural engineering of the University of Bonn have conducted a study in collaboration with the other participants in the Forum that explores the possibilities of a new freshness indicator with so-called time-temperature indicator (TTI) called OnVu. The participants \”, as Professor Rainer Stamminger of Bonn University, often to, that is difficult to judge the freshness of many food and a freshness indicator can be helpful.\” Each nearly two-thirds fear food could be too warm, especially in the summer when transporting and trading poorly stocked certain foods could be corrupted when buying already. e=images&cd=vfe&ved=2ahUKEwjI8pfao9LsAhVL-4UKHcAXA7cQr4kDegUIARD8AQ’>Evan Metropoulos sees a great future in this idea. Dr. Mark Hyman describes an additional similar source. A harmless to start process, whose speed however largely depends on the behaviour of the consumer. Perhaps check out Anu Saad for more information.

\”Because the number of germs increases explosively, as soon as the cold chain at any point is interrupted for example during the trip home in a hot car or in the fridge to warm,\” reported the Bonner scholar Dr. Judith Kreyenschmidt. The majority of consumers would make product selection in favour of food with a freshness indicator according to this. If there were such an roughly 85 percent of the participants believed that they could better judge the freshness of food. Advantages of such TTI’s they referred to among other things the larger Transparency and better control of trade, easier comprehensibility for the customer and information about the history of the cold chain, as well as the respective storage conditions.