Natural Products Expo West (NPEW) 2025 concluded last week after over 3,300 exhibitors showcased their latest solutions and research in Anaheim, California (March 5-7). On the show floor, we spoke to Kerry Group about the biggest trends the company is seeing, how it is responding, the threat posed by tariffs, and the latest taste technologies. Kyle Kamp, director of business development for Dairy Taste at Kerry, tells Food Ingredients First that sugar replacement formulations for snack foods and other confectionery products are a booming trend amid the rise of weight loss drugs like GLP-1. “Sugar reduction is a big trend with GLP-1 — people are formulating with more protein. That brings additional challenges, and so we’re using our masking technology and other technologies to really help those products be more edible,” he says.
