See how we’re using our engineering capability in materials and advanced manufacturing to help reduce food waste and revolutionise the way we preserve food on a global scale.
Discover how we’re closing the loop and reinventing the way we repair, reuse and recycle our products and materials.
In 2015, researchers at Tufts University in Massachusetts successfully kept a strawberry fresher for longer by coating it in an ultra-thin, water-based layer of silk from a silkworm.
Today, we’re helping continue this work through partnerships with Tufts and Mori, a company whose mission is to use silk technology to tackle food waste and plastic pollution. With Mori’s knowledge of silk application, and our expertise in material science, engineering and manufacturing, we’re working together to make silk food coating available to the world. In addition, we’re continuing to work with Tufts University Researchers to explore other applications of silk, including medical.
Continue scrolling to see silk technology in action and learn more about how, together with Mori, we are working to achieve a positive impact on society through food preservation.
After several days in the fridge, the coated beef patty saw a significant increase in extended freshness and a visible reduction in oxidation.
After 19 days in the fridge, beyond the obvious physical differences in colour, the sample of sliced vegetables that was coated in silk fibroin solution saw a 50% increase in sellable days
Click on any of the icons to learn more about silk, silkworms and the awesome potential of silk technology for food preservation and other positive applications – and why it matters.
More than a third of insects on Earth produce silk.
China produces over 150,000 metric tonnes of silk every year, accounting for 78% of the world’s total silk production.
The fluffy white cocoon spun by a silkworm is one long continuous silk filament that, when unwound, can stretch out to an impressive 1600 yards in length.
A UN report estimates that, across the world, 931 million tonnes of food goes to waste each year.
A UN report suggests that 8-10% of global greenhouse gas emissions come from wasted food, contributing significantly to climate change.
On average, it takes around 15,000 litres of water to produce just one kilogram of beef, according to The Water Footprint Network.
From small silkworms to big labs and farmers’ fields, explore and learn more about exactly what’s going into making worldwide food preservation possible.
Aqueous silk may be able to coat nearly all types of food. In the near future, we are preparing and planning to supply massive amounts of silk solution to companies like Mori.
For over 30 years, Canon Virginia has excelled as our manufacturing centre in the Americas. Today, we’re opening up that excellence to other companies to help them scale emerging technologies that will advance our world.
Mori have built a technology platform for large-scale adoption that can be applied to new markets and have developed new product categories beyond produce and meats.
White Silkworm On Mulberry Leaf, taken on a Canon EOS 400D.
We understand that controlled environment agriculture is redefining the way we think about food production. That’s why we’re collaborating on a way forward in controlled environment agriculture, with new technologies like plant monitoring systems.
The silkworm cocoon is made of a thread of raw silk stretching from 300 to about 900m (1,000 to 3,000 ft) long. The fibres are very fine and lustrous, about 10 μm (0.0004 in) in diameter.
Using naturally derived silk protein, we create a protective layer that slows down three key mechanisms that cause food to spoil: dehydration, oxidation and microbial growth.
Through the use of silk protein, we can help support farmers by maximising supply chain efficiencies and enabling a broader distribution network, all in a cost-effective manner.