WayCool Foods has signed a 1 year MoU with Indian Institute of Food Processing Technology (IIFPT) in order to ameliorate the lacklustre condition of waste management and reduction of food wastage during processing as well as after shelving for selected food and vegetables.

The MoU was signed and exchanged between Karthik Jayaraman, CEO, WayCool Foods and Dr C. Anandharamakrishnan, Director, IIFPT. Earlier this year, the company joined hands with IIT-Hyderabad, reinforcing commitment to reducing food wastage.

WayCool Foods, after signing this MoU strives to curate a sustainable setup to stop the over ripening of fruits in shelves along with its movement in supply chain. It’s been a notorious plight how fruits and vegetables move through the supply chain and more than 30-40% goods get wasted. Company has interwoven its expertise and institute’s depth of knowledge to chalk out possible framework.

These solutions are targeted at enhancing the shelf life of fresh produce such as, tomato, potato, onion, carrot, pomegranate, and apple. The company has invested more than INR 3 million so far in such industry-academia sustainability initiatives targeting reduction in food wastage through collaboration, technology, and innovation.

On the occasion of the MoU signing, Subramanian Akkulan, EVP innovation, WayCool Foods, said, “WayCool has been actively working towards driving sustainability and reducing food wastage. IIFPT has done pioneering research in shelf-life extension technologies and we are happy to partner with the premier institute for developing the next generation of these technologies. We believe that it is critical to develop indigenous solutions that work well in the Indian context and will continue to build such partnerships with premier Indian institutions, in addition to our own R and D work.”

During the MoU signing, Dr C. Anandharamakrishnan, director, IIFPT, said, “We are happy to collaborate with WayCool Foods to develop such unique solutions to enhance the shelf life of Fruits & Vegetables whilst also reducing the overall food wastage across the supply chain at all levels. It is important to devise ways to create uncompromised innovations that meet our sustainability goals.”

Company has its outreach in many institutions along with some brands as Shuddha, Dhaanyaa, KitchenJi, L’exotique, Madhuram, and Freshey’s, to nearly 20,000 retail outlets.


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