A study conducted by ingredients company Kerry revealed that one third of consumers are willing to switch to brands or products that offer better shelf life, in order to reduce their household food waste.
The study, which involved 5,154 consumers across 10 countries, found that 72% of respondents believe that extending the shelf life of a product would help them reduce waste. Additionally, 74% of consumers consider preservatives to be important when making food purchases.
Kerry stated that this “openness to change” is being driven by consumers’ strong desire to act on food waste. 98% of those surveyed were actively trying to minimise food waste, driven by various factors such as financial concerns, environmental considerations and mindfulness of world hunger.
Meanwhile, 69% of consumers expressed an inclination to purchase products formulated to reduce food waste. Kerry said that this represents a significant opportunity for the food industry to innovate and create products that meet evolving consumer expectations.
Preservation plays a part in food waste reduction
A total 82% of respondents expressed acceptance of natural preservatives, while 50% of consumers are open to purchasing products with artificial preservatives – although buying patterns indicate a higher acceptance of these solutions.
Commenting on the research findings, Bert De Vegt, vice president of Food Preservation and Protection at Kerry, said: “Our research clearly demonstrates that consumers have a strong desire to reduce food waste in their own homes and they increasingly recognise the role of preservation in achieving this goal. As inflationary pressures remain, preventing products from going to waste has become more crucial than ever.
“With 29th September marking the UN International Day of Awareness of Food Loss and Waste, these findings further highlight an urgent need for the food industry to maintain action on food waste and improve the shelf life of products where possible.
“By doing so, companies can meet the evolving demands of consumers who are increasingly conscious of the impact of food waste on themselves, society and the planet.”
The full Left on the Shelf: The Case for Better Preservation report can be accessed here.
