Pushing out chemical preservatives: KHNI tackles food waste amid clean label demands

27 Nov 2020 --- The rise of clean label demands has created new challenges for the food industry, which has often relied on chemical preservatives to ward off food waste, observes Kerry Health and Nutrition Institute (KHNI). 

However, today’s environmentally aware consumers are increasingly pushing for the “best of both worlds” in foods with both an easy-to-read ingredients list and a longer shelf life.

“Over the last few years, we have seen consumers actively working to eliminate products with unrecognizable ingredients – and in particular artificial additives – from their diets,” Melissa Sheridan, strategic marketing director of applied health and nutrition at Kerry, tells FoodIngredientsFirst ahead of KHNI’s upcoming webinar.

Consumers still want the functionality of artificial additives in their food in terms of safety and retaining product quality over a long shelf life. Still, increasingly they are demanding natural alternatives that are not associated with processed food.

“This means there is a vital role to be played by clean label ingredients derived through traditional processes.”Consumers are seeking clean label products with the functionality of artificial additives.

A complex conundrum
However, Sheridan continues that replacing the food safety functionality of traditional artificial preservatives with consumer-acceptable alternatives is a complex and multifaceted challenge that requires a high level of expertise.

“Keeping food safe is much more than just preventing spoilage. It involves protecting flavor, texture and color, as well as maintaining the overall quality of a product over its shelf life,” she emphasizes.

As a result, there are several considerations that food producers must contend with in seeking to remove synthetic additives. When identifying clean label replacements, producers must also take intrinsic and extrinsic factors into account.

“Intrinsic factors are those that are characteristic of the food itself, including moisture content, pH, biological structure and naturally occurring antimicrobials. Extrinsic factors are those that refer to the surrounding environment, such as processing, packaging, storage and distribution,” explains Sheridan.

Another critical factor is the continued adherence to food safety regulations. However, these differ significantly between countries, resulting in a situation in which a food item deemed safe in one country may not be deemed so in another, notes the Kerry expert.

No excuses
According to KHNI, one-third of food is currently wasted, which costs the global economy US$940 billion each year. Additionally, the number of people chronically undernourished in 2019 was almost 690 million, which is thought to have risen even further this year.

Against this backdrop and consumers’ increasing awareness of the footprint that their choices leave on the planet, this scale of food waste is unacceptable.

“The food industry needs to take a holistic approach to address the issue of food waste,” says Sheridan.

This involves considering the full supply chain when implementing food waste hierarchy and strategies. According to KHNI, prevention, reduction and valorization are better than recycling. Additionally, industry should focus on the optimum use of resources and build on the “circular economy.”

“For example, the current gap in terms of side streams is the failure to consider links between food and non-food re-uses, such as alternative packaging materials,” she adds.

Sheridan continues that reducing food waste makes economic sense for all stakeholders across the value chain. Cutting food loss and waste throughout the world, and at each stage in the food value chain, will not only greatly mitigate the environmental impact of the food system but also increase its efficiency.

• Farmers are able to sell more of what they produce.
• Retailers and retail suppliers lose less on unsold food.
• Consumers save money they would otherwise spend on food that would not be eaten.

Food waste at a consumer level
However, the largest percentage of food waste in developed countries takes place at the last consumption stage – for example, food left on plates or thrown out because it is not eaten within date from the fridge.

Consumer attitudes play a major role in this. For example, KHNI points out that many do not understand the difference between a Use By date and a Best Before date, which results in “significant” additional food wastage.

However, the COVID-19 pandemic could help trigger a behavioral shift as consumers cook more frequently at home.

Sheridan believes this return to home cooking will increase awareness of food waste. “This is with regards to both over-purchasing in the first instance and wasting of food due to quality, rather than safety issues.”Confusion about Best Before and Use By dates is a major cause of food waste at the consumer level.

The role of technology
Many popular chemical preservatives such as sodium nitrite, lactates and diacetates are getting edged out by time-honored solutions like fermentation and salting. Other clean label approaches include fruit and spice extracts and pickling.

However, Sheridan notes that modern technology can also play a key role in the food waste challenge. For example, surplus products can now be easily re-distributed via digital channels.

“Smart packaging with sensors for shelf life can enable both consumers and retailers to be more aware of potential food waste and act accordingly.”

Finally, technology and various digital channels also allow for farm-direct-to-consumers, which can reduce traditional food waste streams.

To meet this rising demand for clean-label food protection, Kerry has also recently expanded its food protection range and its expanded offerings. These comprise five main building blocks or umbrella groups of ingredients, which are fermentation metabolites, vinegar-based solutions, flavor systems, protective cultures and functional plant extracts.

KHNI aims to share the evidence on the science of healthier food. In light of this, the institute has also recently examined the role that fermented foods can play in health, as well as the keto diet’s potential for sports nutrition.

Late last year, KHNI also highlighted the market opportunity for creating accessible, high-protein food and beverages for both older and younger people. Additionally, a company white paper delved into how umami can aid in salt reformulation and clean label efforts.

KHNI’s upcoming webinar will delve into more detail about where food is lost, how food waste can be reduced and the future of sustainable food. Registration is currently open here.

By Katherine Durrell

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