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


Business News  09 November 2018

Plant-based meat alternatives present new yeast extract opportunity, claims industry body chief

09 Nov 2018 --- Growing product development within the meat alternative and vegan/plant-based space is creating a new opportunity for yeast extracts to offer a savory flavor and clean label edge. Ongoing industry trends towards sodium and sugar reduction, coupled with an overarching theme towards sustainability are creating further opportunity for ingredients that are enjoying renewed potential amid the fermented foods revival. This is according to Gerard Hardeman, President of EURASYP (European Association for Specialty Yeast Products), whose daily role is Business Unit Director, Savory Ingredients at DSM Food Specialties. 

Business News  07 November 2018

Kerry results boosted by Taste & Nutrition: Authenticity, health, convenience and clean label trends drive NPD

07 Nov 2018 --- Kerry, the global taste and nutrition and consumer foods group, says that consumer demands for authenticity, clean label, premiumization, healthfulness, convenience, and new taste experiences continue to drive product launches and innovation across the marketplace, as it publishes financial details for the nine months ended 30 September 2018. Q3 key highlights include a 3.5 percent growth in business volumes with Taste & Nutrition up 4.1 percent and Consumer Foods up by 1.2 percent. Earnings guidance for the full-year has also been reaffirmed.

Food Ingredients News  25 October 2018

Kerry acquires Fleischmann’s Vinegar Company and AATCO Food Industries, in €365 million investment

25 Oct 2018 --- Kerry, the global taste and nutrition and consumer foods group, has reached an agreement to acquire Fleischmann’s Vinegar Company Inc and AATCO Food Industries LLC, in conjunction with its Investor Day in Singapore. According to Kerry, these acquisitions further expand the group’s foundational technology portfolio, as well as strengthening its foodservice and developing markets positioning, in line with its strategic growth priorities. The total consideration for the acquisitions is expected to be €365 million (US$416.6 million).

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Articles on The World of Food Ingredients


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.

From TWOFI  01 December 2016

Opinion Edge: The Supplier View: 2017 Food Trends

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?

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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.