Kerry exec talks clean label preservation strategies and new functional vinegar solution rollout

27 Jan 2022 --- Kerry’s pipeline is rolling out new solutions that enable clean label preservation. With shelf life extension at the top of mind for food brands amid the COVID-19 pandemic, the company’s research demonstrates that the link between “natural” and sustainability is getting stronger. 

“No additives/preservatives” is still the number one claim in new product launches around the globe, but consumers are sensitive to products with shelf lives so short that they create food waste.

Food safety and quality issues are more top of mind with consumers as a result of the pandemic and the pressure it has put on the global supply chain.

Following its US$1 billion acquisition of natural preservation player Niacet, the taste and nutrition giant is eying expanded potential for preservation solutions that perform in a low sodium environment, while contributing to an overall natural flavor profile.

“We have upcoming launches under our new NouriShield brand that will focus on powerful combinations of ingredients from our clean label pillars,” Bert de Vegt, VP and pillar lead for Kerry Food Protection and Preservation tells FoodIngredientsFirst.

“First up will be our patented combination of cultured dextrose and buffered vinegar for low sodium, high moisture poultry deli meat,” he explains. “It fully replaces the functionality of lactates and nitrite with a dual action to protect and extend shelf life and the cleanest taste.”

“IsoAge Ca, is the newest product for bakery. It is a vinegar-based product with incredible sensory results and helps bread maintain comparable quality to that formulated with conventional preservatives or popular fermentates.”

“No additives/preservatives” is still the number one claim in new product launches around the globe, according to Innova Market Insights, but consumers are sensitive to products with short shelf lives.Supplying clean preservation
De Vegt shares that Kerry’s in-house fermentation expertise and vertically integrated supply means that its fermentates, vinegars and cultures have proven natural origin, consistent functionality and secure supply. The company currently holds a network of nine vinegar plants in the US.

“We have a broad portfolio of trusted brands and innovative ingredient capabilities – formulated for clean label or conventional preservation,” he notes. “These include fermentation metabolites, plant extracts, vinegars and conventional preservatives and can be combined and customized to develop multifunctional and flavor-focused systems.”

One unique aspect of Kerry’s sourcing is its vinegar supply. “We have over 150 years of in-house fermentation expertise, meaning we are at the leading edge of high grain vinegar, a key raw material for preservation,” de Vegt highlights.

Kerry’s fermentation pipeline of natural fermentation-based preservatives includes solutions such as Accel, DuraFresh and UpGrade, which are formulated from fermentation, vinegars and plant extracts.

“Our drying capabilities mean we can supply the market with solution in both liquid and free-flowing, dry format products,” de Vegt points out.

“Our innovative extracts are minimally processed, with sustainability top of mind in our production. All of our preservation plants, including vinegar and smoke, have sustainability targets set under our Beyond the Horizon strategy.”

De Vegt concedes that Kerry, like most F&B players, has seen supply chains come under pressure, causing shortages and supply issues during the pandemic. “While we have diverted some of our raw material supply to create hand sanitizer, we have benefited from our vertical integration and broad supply/production network.”

Phasing out artificial preservatives
Last September, Kerry observed a rising trend in meat products with cleaner, shorter labels. More consumers are actively working to eliminate unrecognizable and artificial ingredients from their diets.

“Spoilable products are energy and water intensive, while often requiring special packaging and added transport,” he continues. “The market is looking for sustainable ingredient-based solutions that meet the consumer desire for natural.”

Applications for consumer-friendly preservation in plant protein are also growing with a phenomenal speed, de Vegt highlights. 

“No additives/preservatives” is still the number one claim in new product launches around the globe, according to Innova Market Insights, but consumers are sensitive to products with shelf lives so short that they create food waste.”

“Food safety and quality issues are more top of mind with consumers as a result of the pandemic and the pressure it has put on the global supply chain,” adds de Vegt. “Our proprietary 2021 Food Safety Fundamentals research showed us that 60% of consumers are more concerned about food safety as a result of the pandemic.”

Kerry was recently granted a US patent protecting its process for a plant-based curing agent that preserves traditional meats such as deli meats, bacon, hot dogs and sausages.

Meat category leads in preservation demand
The meat category is seeing the highest demand for products with no additives/preservatives claims. As meat is also the category with the highest consumer and industry concern for food safety, removing preservation and safety hurdles all together is not reflective of the market need.

“There are many natural ingredients recognized as alternatives in the US and by legislation around the world, which helps manufacturers use proven ingredients, trusted by consumers to keep meat products safe and to give them their beloved characteristics,” says de Vegt.

The meat category is closely followed by the bakery category. It is the category with the highest volumes of food waste worldwide, notes de Vegt. 

“Without preservation, meat has an unpractical short shelf life for busy consumer lifestyles,” he says. “It is an area where conventional ingredients such as calcium propionate are being vilified by consumers, and consumer-friendly alternatives are needed to avoid high volumes of supply chain losses and in-home waste.”

Applications for consumer-friendly preservation in plant protein are also growing with a phenomenal speed, de Vegt highlights.

“Plant-based products are another food segment that is more sensitive to bacteria outgrowth. These offerings often have a higher pH and higher water content – hence the need for preservation concepts to extend the shelf life and control pathogens like Listeria.”

By Benjamin Ferrer

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