Recall Risks Jeopardize Consumer Loyalty
40% of consumers said there are too many food recalls for them to "...believe that the food supply is safe."4
In today’s health-challenged times, food safety has taken on even greater importance across the globe. Safer food promises healthier lives and a more resilient food industry. Kemin helps keep your food products fresher, safer, longer — with our value-added antimicrobials and mold inhibiting products, and our extensive technical expertise.
When consumers purchase food, not only do they expect it to taste good, they also have a built-in expectation and assumption that the product is safe for them to eat.
Yet, food safety is not a given. Every year, according to the Centers for Disease Control and Prevention, foodborne diseases cause1 an estimated:
Nearly six in ten Americans (57%) are concerned about food waste,2 a valid concern, with food waste estimated at 30-40% percent of the U.S. food supply.3
When contaminated food has been identified and recalled, the recall equals lost sales, along with direct and indirect costs for food manufacturers, all adding up to lost revenue and increased expenses. The results to a brand can be devastating.
One of the most significant losses during a recall is a brand's reputation with consumers. When your brand fails to deliver safe food, consumers may stop purchasing not only the recalled product, but everything falling under your brand due to associated safety concerns. Beyond the loss of revenue and consumer trust, recalls can result in extreme amounts of food waste, from the recall itself, as well as the lingering effect of consumers avoiding products after the risk has passed.5
Microbial contamination or spoilage tops the list as the most significant of the common food recall causes:
Common sources of microbial contamination include: equipment, air, water, sanitation practices, people, packaging, food build-up and ingredients. There are three types of microbial spoilage of concern to food manufacturers:
At Kemin, we work diligently every day to fulfill our commitment to ensure food safety, with an experienced technical team who uses their extensive know-how to develop positive solutions.
We offer both mold inhibitors and antimicrobials to help control microbes and prevent spoilage and mold growth for a variety of matrices, helping you solve your food safety challenges. Baked goods, specifically those with a high water activity such as corn tortillas, are especially susceptible to mold. The water activity of meat and poultry products also makes them highly susceptible to microbial spoilage and foodborne pathogens.
BactoCEASE® - a line of food safety ingredients for proteins. BactoCEASE is a propionic acid-based antimicrobial designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes with no negative effect on meat quality, color or flavor. Available in low sodium contributing and liquid varieties.
BactoCEASE® NV - a line of label-friendly buffered vinegar-based products for food safety designed to protect meat and poultry products from Listeria monocytogenes and extend product shelf-life by delaying the growth of spoilage bacteria, with no negative effect on meat quality, color or flavor. Available in low sodium contributing, dry, liquid and certified organic varieties.
1“Fast Facts About Food Poisoning,” Centers for Disease Control and Prevention, March 24, 2023, https://www.cdc.gov/foodsafety/foodpoisoning.html#:~:text=Every%20year%2C%20an%20estimated%201,3%2C000%20die%20from%20foodborne%20diseases
2International Food Information Council, 2022 Food & Health Survey, 18 May 2022, https://foodinsight.org/2022-food-health-survey/
3USDA Food Waste FAQs, https://www.usda.gov/foodwaste/faqs
4International Food Information Council, 2023 Food & Health Survey, 23 May 2023, https://foodinsight.org/2023-food-health-survey/