02 Aug 2021 --- Citrus and authentic fruit flavors saw a revival this summer, as highlighted in Kerry’s latest “Art of Taste & Nutrition” report. The analysis details this... Read More

02 Aug 2021 --- The snacking market is being pulled in a multitude of directions – indulgence versus health, novelty versus comfort, and plant-based versus animal-based. Experts from Symrise,... Read More

27 Jul 2021 --- Dairy demands are as diverse as the consumers themselves, with Innova Market Insights reporting that attitudes and opinions can vary widely from one category to the other. For... Read More

26 Jul 2021 --- Ireland’s new Food Vision 2030 strategy for Ireland’s food sector is being outlined by Charlie McConalogue, Ireland’s Minister for Agriculture, Food and the... Read More

21 Jul 2021 --- The demand for natural solutions that are safe, transparent and sustainable is driving innovation within the natural preservation space. The COVID-19 pandemic has underscored food... Read More

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.

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 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 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.

18 Aug 2020 --- Building upon its mission to inspire food and nourish life, Kerry is growing its focus on functional foods, fortified with immunity-boosting and digestive health ingredients, into mainstream products and across foodservice. Recently, the company trialed its Wellmune ingredient in Davinci brand flavored syrups for use in coffee houses. 

12 Nov 2019 --- Healthier choices and food safety are dominant issues in the Asia Pacific, Middle East and Africa. Food Ingredients companies are responding by looking into alternative sources. 

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?

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.

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

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.

25 Sep 2020 --- This week, FoodIngredientsFirst spoke with Givaudan who said the COVID-19 pandemic is boosting the plant-based dairy category. The Climate Week NYC 2020 summit threw responsible sourcing, food security and climate resilience into the spotlight and according to Kerry, COVID-19 has driven up demand for at-home food deliveries, making it one of the most rapidly evolving areas of foodservice.

14 Aug 2020 --- This week, FoodIngredientsFirst spoke with Kerry, who is looking ahead at this year’s winter beverages, which will feature on-trend and botanical ingredients such as cardamom, cinnamon and rhubarb. In the hard seltzers arena, UK ingredients manufacturer Treatt pegged the trend as “pandemic proof,” and Gold Coast Ingredients flagged its latest fruit and botanical ingredients are getting more interesting with flavor fusions.

26 Jun 2020 --- This week, FoodIngredientsFirst spoke with Kerry, who released its latest report on US plant-based ice cream and desserts. Meanwhile, PepsiCo and Corteva Agriscience are spearheading the industry’s first sequencing of the complete oat genome for use in open-source applications and Fermentalg and DDW partnered on natural blue ingredients line as the demand for microalgae-derived ingredients continues to boom.

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.

31 Mar 2020 --- Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics. When a trend grows this quickly, confusion and misinformation can often grow with it, making it hard to understand the best way to navigate this space. In this webinar, the experts answer some of the biggest questions created in the wake of the rapidly growing fermented food trend.