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Kerry Global Technology & Innovation Centre

Company-logo  COMPANY DETAILS
Kerry Global Technology & Innovation Centre
Millenium Park
Naas
Co. Kildare
Ireland

Website
Call
  +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 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
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FOOD INGREDIENTS NEWS

Evolution of clean label expectations: Kerry report outlines consumer demands for nutrition, added functionality and sustainability

16 Oct 2019 --- In a new study evaluating the expectations and opinions of “food at-home and away-from-home,” Ireland-headquartered Kerry Group has completed a survey of 2,100... Read More

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FOOD INGREDIENTS NEWS

First line of defense: Innovations in food safety and preservation

02 Oct 2019 --- Vigilance in the food sector is a requisite in the prevention of foodborne illnesses along broad supply chains. This year, industry has welcomed the entry of innovative solutions... Read More

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NUTRITION & HEALTH NEWS

“Limited only by imagination”: Umami applications aid salt reformulation naturally, says KHNI

26 Sep 2019 --- Umami could be key in salt reformulation and clean label efforts, as well as in creating more appealing senior nutrition diets. This is according to a white paper from Kerry Health... Read More

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FOOD INGREDIENTS NEWS

FAO urges food system transformation, food waste target failure ignites calls for mandatory reporting

25 Sep 2019 --- The food industry needs to do more to support healthy foods and to reduce food loss and waste throughout the farm-to-fork cycle, according to the UN Food and Agriculture... Read More

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FOOD INGREDIENTS NEWS

Sustainable Dairy Partnership: Industry unites to drive green production and tackle sourcing challenges

23 Sep 2019 --- At a time when the dairy industry is facing challenges in sustainable and responsible sourcing, sector leaders are backing the piloted Sustainable Dairy Partnership (SDP) which is... Read More




Video Interviews
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Health and wellness expansion platforms

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.

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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.”

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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.

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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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Addressing new sugar reduction demands

11 Dec 2017 --- 2018 is going to be a big year for sugar reduction, with sugar taxes coming into effect in Ireland and the UK. “Sugar brings many challenges, and the first and foremost is around taste,” says Albert McQuaid of Kerry. Consumers have become very accustomed to a very sweet taste profile in a lot of products, and changing that brings challenges to the food industry in terms of how to deliver them. To that end, Kerry is showcasing its sugar-reducing TasteSense technology, which has been developed to allow sugar manufacturers to reduce sugar levels by about 30 percent.




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Back on the Shelf: Healthy Snacking

01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

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THE WORLD OF FOOD INGREDIENTS

Meat Classics Go Veggie: If You Can’t Beat Them…

14 Jun 2019 --- How the meat industry will remain relevant in the face of stiff competition from alternative protein sources was the biggest question at the recent IFFA 2019 in Frankfurt.

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THE WORLD OF FOOD INGREDIENTS

Time to get personal? Technology spells new opportunity

29 Apr 2019 --- Personalized health platforms have expanded beyond gut health to encompass anything from sleep quality to cognitive health.

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THE WORLD OF FOOD INGREDIENTS

Kerry 2019 Consumer Trends: Tapping Into Green Demand

19 Feb 2019 --- New consumer dynamics presents opportunity for a company positioning itself as being “at the intersection of the art of taste and the science of nutrition.”

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THE WORLD OF FOOD INGREDIENTS

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?




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