Left on the Shelf: The Case for Better Preservation
Join us as we unveil Kerry’s new proprietary global research on food preservation and food waste reduction.
The research covers consumers’ opinions and behaviour towards food waste and their rising concern to minimise its impact on an individual level and includes:
- Consumer motivations for food waste reduction
- The impact of food waste concerns on repurchasing
- Reasons food goes to waste in consumers’ homes
- Consumer acceptance of preservatives
Speak to us to learn about how preservation and shelf-life extension can help your products win with consumers by reducing food waste.
Register Your Interest
Join Kerry’s Live Sustainability Speaker Sessions
Monday 23rd @ 1:30pm, “Sustainable Nutrition and its Implications in Bakery”
With a focus on sustainable nutrition, we will discuss the challenges facing our industry.
o Consumer attitude to sustainability within today’s market dynamics
o What does sustainability mean to bakery?
o What can be done to meet manufacturer and consumer sustainability challenges?
o Tools to estimate food waste impacts
Tuesday 24th @ 10:00am "How reformulating to reduce food waste can unlock value for your organisation”.
Taking a holistic approach, we discuss how reducing food waste can benefit
the environment, bakery industry and consumer.
o Where does food waste come from?
o The financial benefit of reducing food waste
o Steps to consider when reducing food waste
o Tools to estimate food waste impacts
o The financial benefit of reducing food waste
o Steps to consider when reducing food waste
o Tools to estimate food waste impacts
Sustainably Reduce Food Waste with Enzymes
Biobake™ Fresh Rich is our new premium anti-staling amylase enabling
sweet bakery to stay softer and fresher for longer.
Discover how our clean label enzymatic solution; Biobake™ Fresh Rich
can sustainably reduce food waste by maintaining:
o Freshness
o Softness
o Moistness Perception
Biobake™ Fresh Rich is ideal for sweet bakery applications such as muffins,
pound cakes and pancakes, ensuring longer lasting softness, extended shelf life
and improved moistness perception
Wageningen Innovation Hub: Kerry’s newest resource for food safety and preservation
Located in the Food Valley, Wageningen University in the Netherlands is home to our newest innovation hub for food protection and preservation.
Here, we are focusing on all the microbiological aspects of food loss, waste prevention and food protection.
This next generation food protection and preservation hub is focused on accelerating innovation, shortening development time & reducing R&D spend for our customers. Let’s partner together to be a force for change in food waste reduction.
Improve fresh-keeping with Kerry’s ‘palm-free’ emulsifier
“Myvatex™ Mighty Soft Ultimate is Kerry’s ‘palm-free’ emulsifier system designed for the bakery industry.
It is a carefully formulated distilled monoglyceride system, offering unrivalled performance as a crumb softening agent in bread and related bakery products whilst answering the market need for non-palm alternatives.
Myvatex™ Mighty Soft Ultimate boosts fresh keeping properties and softness whilst keeping the dough soft and dry for ease of processing.”
