‘Shoppers willing to switch to better shelf-life products’

Most consumers are willing to switch to brands or products that offer better shelf life, a new research has stated.

According to a study conducted by ingredients firm Kerry, one third of consumers are willing to go for products with better shelf life while almost all (98 per cent) of those surveyed actively trying to minimise food waste, driven by various factors such as financial concerns, environmental considerations, and mindfulness of world hunger.

Meanwhile, 69 per cent of consumers expressed an inclination to purchase products formulated to reduce food waste. Kerry noted that represents a significant opportunity for the food industry to innovate and create products that meet evolving consumer expectations.

The study, which involved 5,154 consumers across 10 countries, found that 72 per cent of respondents believe that extending the shelf life of a product would help them reduce waste. Additionally, 74 per cent of consumers consider preservatives to be important when making food purchases.

Meanwhile, a total of 82 per cent of respondents expressed acceptance of natural preservatives, while 50 per cent of consumers are open to purchasing products with artificial preservatives – although buying patterns indicate a higher acceptance of these solutions.

Bert De Vegt, VP of Food Preservation and Protection at Kerry, commented, “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 29 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.”