Kerry Global Technology & Innovation Centre

Millenium Park


Co. Kildare




Tel. +353 459 31000


Dairy Products - Natural and Imitation, Flavor Enhancers, Flavors and Aromas, Hydrocolloids, Stabilisers and Gelling Systems, Nutraceutical and Functional Food Ingredients


Kerry Global Technology & Innovation Centre

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  18 December 2018

Sourcing challenges and sustaining a “circular economy”: The supplier view

18 Dec 2018 --- With growing consumer interest in health, sustainability and the ethical aspects of food ingredients, the notion of a “circular economy” and a sustainable supply chain has been in the spotlight this past year. “Circular economy” has been a buzz phrase in 2018 and suppliers are indeed addressing this trend. FoodIngredientsFirst spoke with some key suppliers about current sourcing challenges and how these can be overcome.

Food Ingredients News  17 December 2018

Food service oriented: Kerry acquires two US-based companies for US$367 million

17 Dec 2018 --- Kerry Group has acquired two US businesses, Ariake USA, the North American business of Ariake Japan Co, and Southeastern Mills’ North American coatings and seasonings business (SEM) for approximately €325 million (US$367.7 million), in a bid to strengthen its food service positioning.

Food Ingredients News  14 December 2018

Home food delivery on the rise, with sensory demands driving innovation: Kerry study

14 Dec 2018 --- The US foodservice environment is changing as more consumers adopt home delivery options into their schedules, with heavy users of delivery ordering in more than six times a month, a study led by Kerry has found. The research – based on 2,500 US consumers – sought to understand the future of food service in an era of “hyper-accessibility and convenience,” as well as shifting consumer expectations in this realm. As one young millennial interviewed in the study noted, “my time is more valuable than money.”

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Articles on The World of Food Ingredients


From TWOFI  19 December 2018

Opinion edge: 2019 – Great expectations

19 Dec 2018 --- Key suppliers offer their thoughts on trends to look out for in 2019 and beyond. How do we meet the demands of a more adventurous consumer?

From TWOFI  07 August 2018

Nutritionals: Future Platforms for Innovation

07 Aug 2018 --- Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?

From TWOFI  21 June 2017

VIEW FROM THE TOP: Malcolm Sheil, Taste and Nutrition Division President and CEO Europe, Kerry

21 Jun 2017 --- Kerry Group’s new Taste and Nutrition Division President and CEO of Europe, Malcolm Sheil has just been permanently appointed to the role, following a period serving as Interim President.

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Video Interviews


12 September 2018

Untapped opportunities in the Asian healthy foods space

12 Sep 2018 --- Kerry made their debut at VitaFoods Asia this week as the company is exploring untapped opportunities in the Asian healthy foods space. Speaking to FoodIngredientsFirst, Laura Collins says: “We are here to very much center on Taste & Nutrition. Asia is a developing market and is expected to be up by 25 percent in 2050. There are many platforms in which we see opportunities such as protein, digestive and immune health. There are many new ways to mainstream innovative protein applications on the market, from a global perspective, delivering on health and wellness platforms.”

24 July 2018

Flavor solutions to meet the sugar reduction challenge

24 Jul 2018 --- 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

20 Mar 2018 --- 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.

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01 March 2018

Sugar Reduction: Formulating for Success

01 Mar 2018 --- 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

10 Nov 2017 --- 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.

03 February 2017

How Can Nutrition Address the Immune Health Needs of Today’s Consumer?

03 Feb 2017 --- This webinar takes a full view of the immune health space. We take a look at the market and consumer demand and how nutrition can play a key role in immune health. Ultimately, we address how the clinically proven immune health ingredient, Wellmune®, can help create innovative products that meet consumers’ nutrition expectations.