KANSAS CITY — When it comes to shelf life, consumer trends have presented challenges to food manufacturers. The “clean label” movement has reined in the use of certain chemical-sounding preservatives. Now, the ability to sell product online may influence shelf life as well. The longer a product stays fresh, the more likely it could be sold online.
Enzymes and extracts from natural sources such as green tea and rosemary may be used to keep products fresh.
Online grocery sales in the United States will have a compound annual growth rate of 27% to reach $41.7 billion by 2022, according to a 2017 report from Packaged Facts, Rockville, Md.
“Online grocery sales still represent a relatively small portion of overall food and beverage sales in the U.S., and marketers have a long runway for growth,” the report said.
Nielsen, New York, released its own report in 2017 called “What’s Next in E-Commerce, Understanding the Omnichannel Consumer.” The number of Americans buying groceries online, currently at 23%, could more than triple in less than 10 years, according to Nielsen.
Online ordering and shipping allow consumers to purchase finished goods from their favorite bakeries, donut shops, pizzerias and burritos shops — all from other states, said Marie Thomas, vice-president — innovations, baking ingredients, for AB Mauri North America, St. Louis.
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