Does the expiry date indicated on the packaging really tell us everything about the freshness of the product? In the programme “Latvia in Science”, Artis Kinēns, a leading researcher at 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 development manager Jurijs Jastržembskis also discuss the technology’s path to market.
Kinēns explains that the idea arose from the search for a solution to a very specific problem — food waste. According to him, approximately 30 per cent of the fresh fish products produced are discarded because their expiry date is approaching or retailers do not want to take the risk. At present, freshness assessment largely relies on expiry dates and other indirect indicators.
“Approximately 30 per cent of the fresh fish products produced are thrown away,” Kinēns notes.
How does the sensor determine freshness?
People often assess freshness by smell, appearance or the expiry date, but these indicators do not always reflect the actual condition of the product. The sensor developed by the researchers reacts to substances released during the spoilage of seafood. People perceive them as an unpleasant smell, while the sensor reacts to them by changing colour. The technology is based on a special compound capable of detecting these biological markers and signalling changes in the product’s freshness.
“What we are developing is a compound that is capable of detecting these markers and changing its colour during detection,” Kinēns explains.
In the future, such a sensor could be integrated into packaging, making it possible to monitor the freshness of the product throughout the entire supply chain — from the producer to the shop shelf. Although the project initially focuses on fish products, the researchers note that the technology could also be adapted for other meat products.
From the laboratory to the market
Discussing the significance of the project in a broader context, Kurme-Jansone emphasises that the problem of food waste is not limited to fish. “It is not only fish, it is food as a whole,” the mentor notes, adding that such technologies can help reduce losses throughout the entire food supply chain.
She emphasises that, even at an early stage, it is necessary to think not only about the scientific idea, but also about its practical application and potential buyer. Jastržembskis, meanwhile, explains that one of the most important tasks is to turn complex scientific solutions into a simple and understandable value proposition:
“I am always fascinated by something new and full of challenges. And this journey is certainly full of challenges.”
Describing the essence of the project, the business development manager puts 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 cooperation partners.
“FreshWave” is currently still in the development stage, but the team is already preparing to present its solution at the international innovation event “Hello Tomorrow” in Amsterdam, while seeking new cooperation partners. The aim is to ensure that, in the future, consumers will be able to assess the freshness of seafood not only by its expiry date, but also by real data about its actual condition.
The programme “Latvia in Science” can be watched every Thursday at 20.00 on RadioSWH TV, with a repeat broadcast on Sundays at 15.00.
The programme was produced within the framework of the project “Biomedical and Photonics Research Platform for the Creation of Innovative Products”, or “BioPhoT”, which is implemented within the long-term national research programme “Innovation Fund – Long-Term Research Programme”, funded by the Ministry of Economics. Platform number: IVPP-EM-Inovācija-2024/1-0002.
