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Interview performance under real-world conditions . These models help reduce the uncertainty in trials when switching ingredients . Our technology can address specific bacterial strains or adjust temperature and bacterial growth thresholds to validate food safety effectively .
How does Kerry ’ s work in extending shelf life contribute to reducing food waste and , by extension , cutting CO₂ emissions ? Extra shelf-life days ensure a greater chance that food will be consumed rather than wasted . Our proprietary Left on the Shelf research found that by increasing the shelf life of bread by just 20 percent , waste can be reduced by five-to-six percent ,
CO 2 emissions by 155-to-192 kg , and water usage by 1000 kg of product . Even small changes can have a large impact in carbon reduction . The Food Waste Estimator demonstrates the real-world sustainability impact of reformulating for a longer shelf life . By calculating the potential food waste reduction , consumers and manufacturers can quantify the financial and environmental benefits in the food chain and at home .
What innovations are you currently working on that align with global sustainability goals , particularly around reducing water usage or improving the longevity of perishable goods ? Among other available tools , our team of experts has developed in-house predictive modeling tools , which works like a weather forecast , but instead of predicting the weather , it forecasts when food may begin to go bad . This approach helps identify the best ways to keep products free of mold and bacteria and extend shelf life . By utilizing these models , we can anticipate and address problems ahead of time , ensuring products remain fresh . Kerry enables manufacturers to determine the correct formulation without having to waste precious resources like water , energy and time . Instead of countless attempts to improve a recipe , our algorithms and models help manufacturers plot the best course of action .
Looking ahead , what trends do you see shaping the future of food protection and preservation ? How is Kerry positioned to help manufacturers navigate emerging consumer preferences and regulatory changes ? Education is a pivotal piece in the future of food protection and preservation . Generally , consumers understand that preservatives are helpful to assure safety of food , but there can be some confusion and misinformation around what preservatives truly do . Some key ingredients that keep foods shelfstable and edible may be misinterpreted . Many consumers are unaware of the potential impact of removing specific ingredients , which can lead to conflicting demands . The challenge lies in balancing consumer preferences with the necessary education to help them understand what keeps them safe and their food edible . ■
Emma Cahill www . kerry . com
Emma Cahill is a Global Strategic Marketing Director in Food Protection and Preservation at Kerry . Emma partners with her technical colleagues , to translate microbiological innovation into actionable insight for the market , informing the next generation of consumer-friendly food protection .
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