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Food Safety & Preservation – Creating Food with a Future!

 

The safety and the preservation of the food we eat every day is a key priority for all consumers across the globe. This is true for safety reasons as well as for the growing attention towards sustainability.

According to recent reports 60% of consumers are more concerned about food safety as a result of the pandemic. Similarly, 66% of consumers are making greater attempts to reduce food waste through a sustainable lifestyle.

It’s clear that there is a lot of space for manufacturers to make improvement in this area and to create food with a future.

Creating food with a future means preparing and bringing food that reaches the consumer at its very best. Maximize the shelf life and minimize food loss are essential priorities together with producing nutritious food that tastes great.

 

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Why is Preservation in Meat Needed?

Nowadays, meat is the highest value category of food waste globally. Consequently, every strategy that can help meat manufactures to extend the shelf life is an important step to live in a more sustainable world and to increase savings.

There are two factors that have a direct impact on the outcome of meat preservation. These are the quality of the raw material and the preservation of meat outside of the manufacturing site.

The quality of the raw material depends on the way animals are bred and on the nutritional optimisation of their feeding. The meat preservation outside of the manufacturing site can be impacted by transportation, supermarket storage and preservation at home. 

 

Overcome The Main Challenges in Safety & Preservation

As a leading taste and nutrition company, Kerry considers food preservation a key priority for the final consumer. For this reason, In 2021 Kerry extended their portfolio by the acquisition of Niacet, a company specialised in low-sodium preservation systems for Meat.

Today, Kerry can support meat manufacturers in preservation with Provian K. This lactate replacement solution based on acetates, provides the same quality of preservation with a smaller dosage. This dosage reduction comes with a total saving on the meat production estimated between 15% to 25%.

Another important advantage of Provian K is salt reduction. Thanks to its functional composition of potassium acetate and potassium diacetate, Provian K allows manufacturers to produce meat products with low sodium content. This helps meat producers to align to the most recent regulations on salt usage and to create healthier products.

 

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About Kerry  

Kerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great tasting products, with improved nutrition and functionality, while ensuring better impact for the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enable us to solve our customers complex challenges with differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030. For more information, visit our website.

www.kerry.com

 

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