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Does the expiration date on packaging truly tell the whole story about a product's freshness? In the broadcast “Latvia in Science,” senior researcher Artis Kinēns from the University of Latvia introduces the “FreshWave” project, which aims to develop a sensor for detecting fresh seafood in packaging. BioPhoT mentor Kaija Kurme-Jansone and the project's business developer Jurijs Jastržembskis also discuss the technology's path to market.
Kinēns explains that the idea arose from seeking a solution to a very specific problem – food waste. According to him, approximately 30 percent of fresh fish products produced are discarded because they are nearing their expiration date or retailers do not want to take the risk. Currently, evaluating freshness relies heavily on expiration dates and other indirect indicators.
“Approximately 30 percent of the fresh fish produced is thrown away,” says Kinén.
How do sensors detect freshness?
People often judge freshness by smell, appearance, or expiration date, but these indicators don't always reflect the product's actual condition. A sensor developed by researchers reacts to substances released during the spoilage process of seafood. Humans perceive these as an unpleasant odor, while the sensor reacts to them by changing color. The technology is based on a special compound that can detect these biological markers and signal changes in the product's freshness.
“What we are developing is a compound capable of detecting these markers and changing its color during detection,” Kinen explains.
In the future, such sensors could be integrated into packaging, allowing the freshness of products to be monitored throughout the supply chain – from the manufacturer to the store shelf. Although the project initially focuses on fish products, researchers note that the technology can also be adapted for other meat products.
From lab to market
Regarding the project's significance in a broader context, Kurme-Jansone emphasizes that the problem of food waste is not just related to fish. “It's not just fish, it's all food in general,” the mentor points out, adding that such technologies can help reduce losses throughout the entire food supply chain.
She emphasizes that from an early stage, it's necessary to think not only about the scientific idea but also about its practical application and potential customers. Jastržembskis, in turn, says that one of the most important tasks is to transform complex scientific solutions into a simple and understandable value proposition:
“I'm always fascinated by something new and challenging. And this path is definitely full of challenges.”
Describing the essence of the project, the business developer formulates it very simply – “smart sensor, fresh food.” He believes that precisely such a clear and practical approach can help the technology find its place in the market and attract potential partners.
Currently, “FreshWave” is still in the development stage, but the team is already preparing to present its solution at the international innovation event “Hello Tomorrow” in Amsterdam, in search of new partners. The goal is to ensure that, in the future, shoppers can judge the freshness of seafood not only by its expiration date, but also by real data on its actual condition.
