Global Innovation Centre Millennium Park
Naas, County Kildare
+353 459 31000
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.
FOOD INGREDIENTS NEWS
31 May 2023 --- Kerry has launched its next-generation Tastesense Advanced range of solutions, aimed at transforming the low and zero-sugar product market with an “exceptional ability to... Read More
FOOD INGREDIENTS NEWS
29 May 2023 --- The EGGcited consortium has industrialized the production of new cellular protein and fiber ingredients derived from brewer’s spent yeast, a brewing industry... Read More
FOOD INGREDIENTS NEWS
25 May 2023 --- Kerry has unveiled two new sustainable plant-based processing aids for enhancing beer quality, improving process efficiency and delivering cost savings in brewing. These... Read More
NUTRITION & HEALTH NEWS
22 May 2023 --- Several studies have demonstrated the necessity of proper nutrition for growing infants and their physical and mental development. Moreover, Innova Market Insights highlights that... Read More
FOOD INGREDIENTS NEWS
18 May 2023 --- Kerry has opened an innovation hub for food protection and preservation in Wageningen University’s “Food Valley” in the Netherlands, pioneering new food waste and... Read More
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.
05 Jun 2020 --- Kerry's Radicle portfolio of integrated solutions is pegged by the company as "one stop shop" for plant-based development. With a growing number of formulators rushing to the burgeoning market of meat and dairy alternatives, the company partners with food companies to help deliver authentic taste and texture with clean and shorter labels.
14 Mar 2019 --- The whole area of health and wellness through food & beverage is becoming of key strategic importance to Kerry as a global taste & nutrition company. “We see that consumers traditionally looked to pharma and supplements for prevention, but we increasingly see consumers look to food for wellness,” says John Quilter, Vice President of Business Development – Wellmune/Ganeden BC30 at Kerry. “We think that we have a very interesting proposition within the food & wellness space, as we have a global food & beverage applications infrastructure throughout the globe, from dairy to nutritional beverages, nutritional snacks, to various food end use markets throughout the globe. We see consumers now becoming a lot more educated on what they consume. They are very digital savvy and keen on the label of the products that they consume,” he notes.
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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.