Fresh Meat Shelf Life

Company Background
Cargill’s purpose is to nourish the world in a safe, responsible and sustainable way. Every day, we connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive. We combine our experience with new technologies and insights to serve as a trusted partner for food, agriculture, financial and industrial customers in more than 125 countries. Cargill’s protein business in North America produces, distributes, and markets beef, turkey, chicken, and egg products to retail, foodservice, and food manufacturers throughout North America and exports meat and byproducts around the world.

Open Innovation Challenge
Cargill is seeking innovative solutions that extend shelf life of refrigerated meat and egg products, while maintaining our commitments to sustainability, quality, optimal nutrition and food safety.

Reason for Seeking External Innovation Partnership
Reducing food waste is a priority for Cargill, and a critical part of our company’s BeefUp initiative, which aims to reduce greenhouse gas emissions in the U.S. beef supply chain by 30% by 2030. As a growing global population demands more protein, Cargill is working with farmers, ranchers, and partners across the food system to ensure efficiency in the supply chain from farm to fork. Cargill is interested in any technologies, methodologies, and applications that increase total shelf life for refrigerated meat and eggs; helping our business and customers reduce or eliminate greenhouse gas emissions and food waste.

Scope of Solution Space 
While Cargill is open to all potential ideas, optimal solutions fit the following criteria:

  • The solution does not require ingredient labeling. If it involves ingredients, they are naturally sourced, with consumer-friendly ingredient names.
  • The solution is cost effective.
  • The solution can be applied across different protein and product types.
  • The solution does not negatively impact food safety or quality indicators (color, texture, aroma, flavor) or food.

Innovation Solutions Not of Interest

  • Solutions that require additional application of antibiotics. Cargill has actively moved to reduce use of antibiotics in our U.S. animal protein supply chain.

Our team of 160,000 professionals in 70 countries draws together the worlds of food, agriculture, nutrition and risk management. For more than 150 years, we have helped farmers grow more, connecting them to broader markets. We are continuously developing products that give consumers just what they’re seeking, advancing nutrition, food safety and sustainability. And we help all of our partners innovate and manage risk, so they can nourish the world again tomorrow.