Kerry reveals rising consumer focus on food safety amid COVID-19
In line with World Food Safety Day, the company releases its latest insights on safety and preservation
07 Jun 2021 --- Over 60 percent of consumers have increased their focus on food safety following the outbreak of COVID-19, according to research conducted by Kerry.
In light of World Food Safety Day today, Kerry has also revealed that it's ramping up its efforts on safety and preservation following a heightened awareness from consumers.
Safe now, healthy tomorrow
World Food Safety Day is an international day to raise awareness and call for action on the availability of safe and healthy food for all.
It is a day that recognizes the significant burden of foodborne illnesses, which according to the World Health Organization affects 600 million people and leads to 420,000 fatalities each year.
The theme for this year’s World Food Safety Day is Safe food now for a healthy tomorrow, and it reinforces the concept that the production and consumption of safe food has immediate and long-term consequences for people, societies and the planet, says Kerry.
The theme for this year’s World Food Safety Day is Safe food now for a healthy tomorrow.Pandemic leads to vulnerability
The company’s latest research has shown that COVID-19 has led people to feel vulnerable, which has resulted in an increased focus on the food they consume.
According to Bert De Vegt, vice president of food protection and preservation at Kerry, meat is under the most scrutiny for food safety. “In many countries, meat is the most highly regulated food,” he tells FoodIngredientsFirst.
“The pandemic has highlighted the complexity of the global food supply chain and raised demand for transparency on where food comes from, how much it is handled and what measures are in place to keep us safe.”
Moreover, consumer concern for plant protein came as a surprise to De Vegt, with 49 percent of consumers citing that they are concerned about its safety.
“Due to the research, we were able to understand that this perception was a result of early spoilage and unfamiliarity with plant-based meat, in addition to some recalls in the media,” he outlines.
“We are all learning how to co-exist with this pandemic. Single-use plastic has gone up as consumers are reassured by seals protecting their food. We expect this demand to level out, as it conflicts with the demand for sustainability.”
Contaminants and safety
The spotlight can fall on other contaminants in foods that make it through a producer’s quality control systems and become public recalls.
“Some lettuce and fruit recalls come to mind, and the impact of this was seen in the consumer research,” adds De Vegt.
“Consumers are increasingly seeking out familiar ingredients, which have been minimally processed. A key enabler of food safety is preservation, which may traditionally involve the use of synthetic ingredients or high energy, high water processes to extend the shelf life of food so that it can safely reach more consumers,” he explains.
Kerry’s research found that 78 percent of consumers agree that preservatives are essential in food and beverage. However, there is often a consumer premium for products with a no additives/preservatives claim.
“Replacing this food safety functionality with consumer-friendly, sustainable ingredients and production processes is a complex challenge that requires a high level of expertise and investment in preservation.”
Expiration and food waste
The food system is a significant contributor to climate change.
Kerry’s research also confirmed that over 20 percent of consumers do not follow the “expired by date” on food and beverages.
“Further consumer education is needed to ensure consumers make informed decisions and ultimately prevent consumption of food that is not safe (expired) without increasing waste of food that is still safe to eat (past its best before date),” De Vegt outlines.
“Our global food production system generates one-third of our greenhouse gas (GHG) emissions with further emissions added through food waste going to landfill.”
The food system is a significant contributor to climate change, and De Vegt believes industry and consumers need to collectively work together, to develop a sustainable global food system where food produced remains safe for consumption over its shelf life and food waste is minimized.
What’s next?
Kerry will continue to invest in preservation, building upon the company’s experience to bring first-to-market functional systems.
“Our portfolio of ingredients spans across fermentation, vinegar, cultures and plants,” notes De Vegt.
“We use a combination of solutions from our portfolio to solve complex preservation and safety challenges that have not previously been addressable.”
Kerry is also simplifying its food safety ingredient process and improving transparency at an operator level to lock in food safety.
“We have been able to do this by combining ingredients so that they can be added in one step,” concludes De Vegt.
By Elizabeth Green
