Role of biological structure of food in prevention of food spoilage
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Biopreservatives
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August 07th, 2019
Consumers are demanding more from their food than ever before. Health and sustainability are important considerations for food buyers, as are qualities such as reduced processing and fewer, more natural, understandable ingredients.
Freshness adds value but also challenges
Keeping products fresh and appealing for longer is clearly an important focus for producers of fresh baking, dairy and beverage products. However, finding new and more natural ways to keep their portfolios fresh for longer is a significant challenge, since many artificial preservatives do not meet the expectations of modern consumers. Removing artificial preservatives is a hot topic, and biopreservatives support consumers’ demands while also improving taste
Naturally extending shelf life. Four reasons why customers should care
A third of all food is wasted.
1.3 billion tons of food is wasted every year. In industrialized countries, more than 40% of loss happens at a retail and consumer level and research indicates that an increased shelf life of just one day could prevent up to 0.2 million tons of annual household food waste.
Consumers clearly prefer natural preservatives.
DSM research shows that consumers think natural preservatives are healthier, better tasting, and that they are willing to pay more for products containing natural ingredients.
Most consumers check expiry dates and labels.
According to the Food & Health Survey 2016, more than 70% of consumers check expiry dates in the supermarket. This shows that, while consumers value clean-label, natural products, shelf life is also a key driver of purchasing behavior.
Reputation matters.
The risk of potential reputational damage means preventing bacterial contamination is top of mind for many leading brands. The online and public exposure associated with a major product recall can negatively impact revenues, stock prices and brand value.