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/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  15 May 2018

Convenience factor (Part 1): Authenticity & salt reduction drives prepared meal innovation

15 May 2018 --- The demand for healthy and nutritious food is paving the way for innovation across many food sectors. One particular food sector that is flourishing when it comes to innovative NPD is ready meals and convenience foods. The authenticity of ready meals that are easy to cook, in a world where consumers’ lives are fast-paced, is also driving innovation in this area.

Food Ingredients News  14 May 2018

Kerry launches Great Culinary Taste to meet changing consumer needs in prepared meals

14 May 2018 --- Consumers are consistently seeking authentic, delicious restaurant quality prepared meals made from ingredients they know and trust. Taste, convenience, nutrition and traceability need to coexist; and while all four are intrinsically linked to consumer demand, delivering it all at scale and for a profit, is not easy, according to Kerry, the Taste & Nutrition company.

Food Ingredients News  08 May 2018

Plant-based potential: Kerry’s joint venture with Ojah & Korys set to boost plant protein innovation

08 May 2018 --- As part of Kerry’s ambition to become a market leader in the supply of innovative plant proteins, the Taste and Nutrition company recently announced a joint venture with Ojah BV, a market-leading pioneer in the production of plant-based meat alternatives based in the Netherlands.

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Video Interviews


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.

01 December 2017

Delivering authenticity on a clean label basis

As consumers demand a return to real food and beverage products, Kerry is responding with better, more authentic and nutritious taste experiences. Kerry’s focus on Taste & Nutrition combines multi-sensory aroma and texture experience with in-depth knowledge of people, life stage and daily nutritional needs.

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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.

09 June 2017

Plant Proteins – Overcoming Inherent Hurdles

This webinar that looks to the future of plant-based proteins and meat alternatives including the marketplace, consumer insights, nutrition benefits, sourcing and suitability, and how nutrition and food science can work together to improve the nutritional profile of plant protein products and solve application challenges.

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