AUGUST 202419BY EMMA CAHILL, LOBAL STRATEGIC MARKETING DIRECTOR, KERRYFOOD WASTE REDUCTION: ADVANCES IN NATURAL FOOD PRESERVATION AND PROTECTION FOR BAKED GOODS AND MEATEmma CahillAccording to Kerry's recent `Left on the Shelf' proprietary consumer study, consumers all over the world are highly motivated to adjust their behavior to help reduce food waste. This is driven first by a desire to save money and second by concern for the environment. The trend presents an opportunity and challenge for food and beverage producers to improve the shelf life of their products and stay on the right side of consumers.The Kerry `Left on the Shelf' study revealed, for instance, that 83 percent of consumers would consider the environment when making a purchase. Quite simply, consumers want to do something to fight global warming and be environmentally responsible, so a strong focus on sustainability--with front-of-pack claims around longer shelf life--can be a key differentiator in today's ultra-competitive marketplace. Kerry's study shows that up to half of food waste could be prevented by consumer action (with the other 50 percent prevented by shelf-life extension). Our research also found that a massive 98 percent of consumers globally were actively trying to minimize food waste. Bakery Is the Largest Category of Processed Food WasteBread and baked goods represent the largest volume of packaged, processed food waste on a global basis (fresh produce comprises the highest volume overall). Consumers won't eat food that doesn't look, taste or smell appealing. The top reason for bakery waste is mold, followed by staleness. In extending shelf life, all aspects of the eating experience are considered; that is, microbial control and sensorial shelf life come as a package deal.As recent Kerry global food waste research has shown, consumers greatly value the objective of reducing food waste. CXO INSIGHTS
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