Global Technology & Innovation Centre

Co Kildare

Millennium Park, Naas




Tel. +353 459 31000


Dairy Products - Natural and Imitation, Flavor Enhancers, Flavors and Aromas, Nutraceutical and Functional Food Ingredients, Proteins - Animal Or Plant Origin, Hydrocolloids, Stabilisers and Gelling Systems



Kerry is responding to consumer demand for real ingredients with better, more authentic and nutritious taste experiences. With 40 years’ experience and 24,000 staff on six continents, Kerry has a renewed focus on Taste & Nutrition where the science of taste merges with the science of nutrition. They combine a deep understanding of taste with an in-depth knowledge of people, culture, life stage and daily nutritional needs. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about. Kerry calls this Leading to Better.

Articles On FoodIngredientsFirst


Food Ingredients News  09 August 2018

Kerry reports “solid” 4.1 percent growth in Taste & Nutrition, updates full-year guidance

09 Aug 2018 --- Kerry has reported a solid underlying business performance for the half year ended June 30, 2018. Taste & Nutrition was up by 4.1 percent volume growth and Consumer Foods was up by 1.3 percent volume growth in H1. UK and Irish consumer foods markets encountered challenges in the period, however, Kerry’s Consumer Foods division delivered a solid underlying performance. Business Performance Group revenue on a reported basis increased by 1.4 percent to €3.2 billion reflecting strong volume growth and contribution from acquisitions.

Food Ingredients News  09 August 2018

Kerry on Christmas beverage trends for 2018: “Expect indulgence, alternative concepts & premiumization”

09 Aug 2018 --- Dessert-inspired treats, iced drinks, premium ingredients and unexpected flavors will be prominent on beverage menus across Europe this Christmas, according to research from Kerry Taste & Nutrition (Kerry). Most of Europe is still experiencing the effects of a very hot summer and heatwaves throughout, but flavor thoughts are already turning to the festive season, a crucial sales period in the beverage market. Kerry has therefore announced this year’s consumer trends, key flavors and easy-to-make concepts, based on its proprietary research tool to help customers drive footfall.

From TWOFI  07 August 2018

Nutritionals: Future Platforms for Innovation

Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?

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Video Interviews


24 July 2018

Flavor solutions to meet the sugar reduction challenge

Kerry used IFT 2018 to highlight their TasteSense flavor modulation technology. “TasteSense is our answer to the sugar reduction challenge. It is a molecule that was developed by our research team and has now been brought to the US market. It is a clean label ingredient that can be labeled as ‘natural flavor.’ We have been working on some sensory validation of carbonated soft drinks, using our TasteSense technology as well as tea and apple juice. We have also done some sensory research with savory applications such as BBQ sauce and ketchup,” says Renata Ibarra at the company.

20 March 2018

Kerry: Authenticity and provenance key in prepared meals

In the ready meals space, convenience and taste have always been key. But increasingly, consumers are stepping up their demands to make sure that these convenient meals are also as authentic and healthy as possible. The challenge for manufacturers revolves around delivering taste within the right nutritional and authenticity constraints. FoodIngredientsFirst spoke with Grace Keenan, Marketing Manager at Kerry, about the company's 'Great Culinary Taste' ready meals solutions, which aim to help customers tick all the right boxes in the prepared meals space.

11 December 2017

Addressing new sugar reduction demands

2018 is going to be a big year for sugar reduction, with sugar taxes coming into effect in Ireland and the UK. “Sugar brings many challenges, and the first and foremost is around taste,” says Albert McQuaid of Kerry. Consumers have become very accustomed to a very sweet taste profile in a lot of products, and changing that brings challenges to the food industry in terms of how to deliver them. To that end, Kerry is showcasing its sugar-reducing TasteSense technology, which has been developed to allow sugar manufacturers to reduce sugar levels by about 30 percent.

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29 June 2018

Better beverages: The future is nutrition

Nutrition science is making itself heard in the beverage category. Protein coffees, probiotic juices and turmeric teas are common sightings as the demand for convenient, functional foods increases with consumers. This leaves many of us asking the questions like: “What is the future of nutrition for beverages?” and “How can products continue to be differentiated?”

In this webinar, learn about up and coming nutrition ingredients and how sensory science can be used to influence food intake across age groups.

01 March 2018

Sugar Reduction: Formulating for Success

Sugar ranks at the top of the list when it comes to consumer nutrition concerns. Sugar reduction poses a challenge across all product categories. The responsibility and cost of helping consumers reduce their sugar intake is being pushed onto the food and beverage industry by legislation like sugar taxes. Hear from nutrition and applications experts on how to succeed with sugar reduction. Find out what makes healthier products likeable while fitting into labelling and tax legislation across the world.

10 November 2017

Clean Label: More Than Ingredients

This industry webinar looks to the future of healthy eating and the impact on the food industry. See why cleaner labels may just be part of a solution for an expanded consumer definition of health, and why nutrition, social and environmental responsibility will be key to successfully meet long-term consumer needs for healthy food.

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