Consumers will hit the pause button on purchasing an item once its price has risen by an average of 40%. This news comes as the majority (94%) of shoppers have seen an increase in their grocery bills, according to the results of a new survey from Ingredient Communications.
The survey revealed that US and UK shoppers are most likely to accept price increases for low-cost staple goods — milk (dairy) can increase in price by an average of 65% before they would stop buying, while bread and fresh vegetables can increase by 62% and 60%, respectively. Consumers are less likely to accept price increases for products in the higher-priced nutrition categories. For example, a price increase of 17% in protein powder is enough for consumers to stop buying it.
Almost all (94%) consumers have noticed higher grocery bills, and more than three-quarters (79%) blame supply chain problems. As a result, nearly half (48%) have switched to a cheaper brand in the previous three months, and 26% switched to a retailer’s version of a product.
Richard Clarke, Managing Director of Ingredient Communications, said that brands will need to use high quality ingredients to demonstrate added value and build trust through sustainability, proven efficacy, and strong co-branding, or a combination of these factors. “These values, communicated effectively, will tie a consumer to a brand more closely, mitigating the impact of price increases on purchasing behavior.”
International Flavors & Fragrances (IFF) has announced the appointment of Frank Clyburn as CEO and member of the board of directors, effective 14 February 2022. Clyburn, who will step down from his position as executive VP and president of human health at Merck & Co, succeeds current IFF CEO Andreas Fibig
Jack Link’s-owned meat snacking brand Peperami has launched new chorizo five-packs to add to its extensive snack portfolio. The new chorizo sticks are made with 100% pork, packed with protein, contain 99 calories and are unpasteurised to maintain a fuller flavour — providing a shelf life of over six months.
While foam is certainly desirable in the bathtub or on beer, preventing foam – for example in industrial processes – is a much-discussed topic. A team of researchers at the Max Planck Institute for Polymer Research has now shown that so-called “superamphiphobic surfaces” can be used to prevent foaming.