With
concerns surrounding the authenticity, quality, and safety of food
products skyrocketing amid the rising number of food scandals across
the globe, the food
certification sector is becoming an important stakeholder of the
food and beverages industry. The food industry is highly vulnerable
to negligent practices in any stage of food chain, right from farming
practices to processing and consumption.
Consumers are becoming
increasingly aware about food safety, thanks to the rising number of
high profile food recalls and frequent media coverage of major food
scandals. Thus food products that adhere to national and
international safety standards are witnessing more demand across the
globe. Subsequently, food safety certifications are becoming a common
requirement for operating in the food and beverages industry.
Businesses that become certified to reliable food safety schemes are
gaining competitive advantage in the marketplace and the ones failing
to do so are losing massively on overall gains – in terms of
revenues as well as negative publicity.
The global market for food
certification was valued at more than US$11 bn in 2014 and is
projected to exhibit a healthy 5.3% CAGR through 2015-2021, according
to a recent market research report published by Transparency Market
Research.
In this blog post, Transparency
Market Research analysts uncover some of the core facts and trending
aspects of the global market for food certification,
How
certifications add value to a brand’s image?
Food certifications convey to
consumers and other key stakeholders the fact that a food business
meets the set of standards recognized as best practices nationally or
internationally. A certification also signifies corporate
responsibility and good governance and is invaluable to any business
operating in the food and beverages industry.
A food certification is
essentially a third-party confirmation that food products, systems,
and the processes involved in the overall food supply chain have
adhered to consistent policies. In most countries, the government
plays a central role in recommending food standards, conducting
regular inspections, and ensuring that standards are met.
Every certification imply
different aspects of food safety and food quality. Some ensure that
the products are safe for consumption, some analyze the qualitative
aspect of the product, while others may ascertain that practices in
the food chain addressed a set of environmental, social and economic
sustainability policies.
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If
food certifications are so integral to maintaining a food brand’s
public image, why don’t all food producers get certified?
Certifications do not come
cheap. Companies who wish their products to have a certification logo
such as Halal or Organic, for instance, need to shell out substantial
funds for inspections and on the official process to getting
certified, which is why many companies may shy away from getting
certified.
Consider the case of getting
certified as ‘organic’ in the U.S. The U.S. Department of
Agriculture (USDA) estimates that the U.S. market for organic foods
has a valuation of nearly US$40 bn. Even as organic foods cost more
than conventional foods, they are witnessing increased demand as they
are not made from genetically modified seeds or are grown devoid the
use of pesticides. There are nearly 2 million farms in the country,
out of which only about 14,000-15,000 are certified organic. Despite
being exhibiting high growth potential market, not all farms in the
country opt for the organic certification.
The reluctance of farms is
mainly because the process of acquiring organic certification
involves a lot of hassle, not to mention lower returns as compared to
the funds invested, at least for some time. For granting a farm the
organic certificate, the USDA requires that the farm spend three
years in transition. During the transition period, the farm has to
adhere strictly to organic practices but cannot send the produces
under the title of ‘organic’ before the period of probation is
over. As conventional food sells for less as compared to organic
food, it is obvious that the farmer is spending a lot more to grow
that will be sold for less.
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