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Kerry

Company-logo  COMPANY DETAILS
Kerry
Global Innovation Centre Millennium Park
Naas, County Kildare
W91 W923
Ireland
Website
Mail
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+353 459 31000




ACTIVE CATEGORIES

dairy products - natural and imitation; flavor enhancers; flavors and aromas; hydrocolloids, stabilisers and gelling systems; nutraceutical and functional food ingredients


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Kerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great tasting products, with improved nutrition and functionality, while ensuring better impact for the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enable us to solve our customers complex challenges with differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030. For more information, visit www.kerrygroup.com.



Articles On Food Ingredients First
Clean label snacks

FOOD INGREDIENTS NEWS

Clean label innovation: Advances in natural flavors, botanical preservatives and “smokeless smoke”

21 Feb 2024 --- Food formulators are often required to perform a delicate balancing act, bridging performance with label friendliness, in line with growing appetites for taste experiences without... Read More

Chocolate and orange covered cookies.

FOOD INGREDIENTS NEWS

Kerry’s 2024 Global Taste Charts: Heritage flavors, spices and yuzu appeal to the masses

19 Feb 2024 --- Kerry’s latest global taste charts, “A World of Future Tastes,” have been designed to track flavor adoption and evolution worldwide and provide analysis of the... Read More

Ice cream balls are placed on a plate next to a spoon.

FOOD INGREDIENTS NEWS

Sugar-slashing solutions: Industry leaders innovate sweet ingredients for improved health

03 Jan 2024 --- Global sugar intake has been on the rise in recent years, revealing the not-so-sweet truths about excessive sugar consumption. The industry is addressing the need for a shift toward... Read More

Festive drink with sparkler.

FOOD INGREDIENTS NEWS

Christmas cheers: Kerry uncovers indulgence and nutrition “balancing act” in festive beverages

19 Dec 2023 --- Reducing sugar content, improving sustainable nutrition metrics and innovating cost-effectively are among the emerging trends Kerry has unveiled in its winter 2023 Art of Taste... Read More

Food ingredient industry review logo.

FOOD INGREDIENTS NEWS

F&B industry review 2023: Coping with inflation, climate change and supply chain challenges

18 Dec 2023 --- 18 Dec 2023 --- Food Ingredients First celebrates the holiday season by looking back at some of the most significant news stories in 2023. The year has been packed with AI-enhanced... Read More




Videos
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Kerry at FiE: Fighting food waste and extending shelf life

05 Dec 2023 --- Kerry held a presentation during Fi Europe entitled “Clean label is clear label?” focusing on the industry’s role in reducing the enormous amount of waste created over the entire food supply chain. Pieter Paul Lamers details the company’s range of products that extend shelf life, including solutions that reduce microorganisms in products, emulsifiers and enzyme systems that keep baked products fresh.

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Sustainably elevate sweet bakery with Kerry's anti-staling enzyme

06 Nov 2023 --- At Kerry, we know you take pride in your baking, and we want to help take it to the next level with the latest enzyme innovation. Biobake™ Fresh Rich is our new premium anti-staling enzyme enabling sweet baked goods to stay softer and fresher for longer. It can sustainably boost your sweet bakery production by maintaining freshness, softness and moistness perception over shelf life.This video is from Kerry.

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Vitafoods Europe 2023: Kerry refuses to compromise on taste while expanding in sustainable nutrition

12 May 2023 --- Thomas Hahlin Ahlinder, president and CEO of Kerry Europe, tells us that the company’s focus on Vitafoods this year lay on the consumers seeking healthier options without compromising on taste. While showing its solutions and concepts for this targeted group, he emphasizes that “healthy needs to taste good.” Meanwhile, he also touches on sustainability initiatives for Kerry. He says that the company aims to provide more nutritious products for more people worldwide while having less of an environmental impact.

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Kerry's journey of creating sustainable nutrition

16 Dec 2022 --- Kerry outlines some of the driving factors pushing its work and innovation in sustainability. Juan Aguiriano delves into how it helps makes food climate-positive, low-carbon and focused on tackling food waste and solutions that are based on regenerative agriculture.

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More Shelf Life = Less Waste

10 Oct 2022 --- From farm to fork, we partner with customers to deliver best-in-class meat preservation solutions that go further and deliver more value for people and the planet. Creating inspired food is only part of the challenge – it’s equally important not to waste it.This Video is from Kerry.




Ingredient Focus
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01 Jun 2023 | Kerry

Sunflower lecithin application in food & beverages

Sunflower lecithin use grows in food & beverage launches, with confectionery and bakery product launches leading the charge. Half of the bakery launches with sunflower lecithin are... Read More

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01 May 2023 | Kerry

Locust bean gum poised to deliver ice cream indulgence

With almost a fifth (19%) of consumers globally searching for indulgence claims when buying ice cream and desserts, locust bean gum is set to thrive as the go-to choice for ice cream... Read More




Podcasts
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NewsBite Podcast (Jan 30 - Feb 3): Regulatory issues dominate market as alt-protein space thrives

03 Feb 2023 --- This week’s NewsBite episode details how flavor trends are highlighted by Kerry, alt-seafood products will soon hit the market and the debate on a range of eco labels rages this week. Meanwhile, cultivated meat and the alternative protein space are once again in the spotlight.

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NewsBite Podcast (May 9 - 13): Kerry invests US$36M in South African food facility

13 May 2022 --- This week, Kerry research revealed that sustainability and health are the key drivers for flexitarians. The taste and nutrition company also opened a new facility in South Africa as it aims to “reinvigorate forgotten traditional dishes.” Barry Callebaut revealed plans to meet the increasing demand for premium chocolate indulgence as it expands its markets in Africa.

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NewsBite Podcast (November 15 - 19): Kerry unveils natural, soluble solution that fortifies white bread

19 Nov 2021 --- This week, Kerry launched an acacia gum-derived ingredient that overcomes sensory issues in white bread. Meanwhile, Roquette unveiled the world’s largest pea protein factory and Redefine Meat premiered the world’s first whole cuts of 3D-printed steak in new culinary concepts.

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Newsbite Podcast (Mar 22 - 26): Givaudan Taste & Wellbeing unveils digital sensory tool Aroma Kiosk

26 Mar 2021 --- In F&B developments this week, Givaudan Taste & Wellbeing launched its Aroma Kiosk, a digital sensory tool designed to gather consumer insights on flavors and products in real-time. Consumption of animal-based produce in the US and Europe was forecasted to dip after hitting a “peak meat” apex in 2025, according to research from Boston Consulting Group and Blue Horizon Corporation. Meanwhile, Kerry spotlighted savory taste trends that are forecasted to overcome “food fatigue” in 2021.

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NewsBite Podcast (Oct 12 - 16): Pilgrim’s Pride pays US$110.5m after probe into alleged price fixing

16 Oct 2020 --- This week in industry news, chicken giant Pilgrim’s Pride agreed to pay US$110.5 million following an investigation into alleged price-fixing, while Tesco suspended an avocado supplier following human rights abuse allegations. Kerry published its latest research findings on evolving consumer motivations in snacking, while an AI-powered Twitter recipe tool was unveiled to help users pair the groceries in their fridge to escape mundane mealtimes and provide personalized recipes.




Webinars
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A step forward in plant-based indulgence with protein hydrolysates

28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.

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Fermentation: Will the Past Power the Future?

13 Jul 2021 --- The past few years have seen a boom of innovative companies looking to produce food ingredients using microbial fermentation instead of traditional agricultural means. It can take months and years to grow the plants and animals that are the source of foods and ingredients used in modern food systems. Yet, microbes have the potential to double their biomass in a matter of hours and are capable of producing specific proteins while doing so.

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Reducing food waste: Optimizing safety and sustainability

01 Dec 2020 --- Food waste is a major issue and is caused by elements including distribution limitations, food safety and quality issues, along with misconceptions over when food is spoiled. In this Kerry Health and Nutrition webinar, experts explore how industry can better address wastage while maintaining the high quality that consumers demand.

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Powering up food and beverages with plant protein – Unlocking the challenges of innovation

08 Oct 2020 --- Driven by the growing consumer passion for health and sustainability, sales of plant-based food and beverages show no sign of slowing down. Disruptive innovation has played a major role in driving the mainstream adoption of plant-based foods and there has been a massive consumer shift toward plant-protein-based products in recent years.

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Plant-based protein future: Myths and realities

08 Sep 2020 --- Plant-based proteins are often perceived as being a healthier and more environmentally-friendly option and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.




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