28 Mar 2022 --- With more than 30 years in the food industry, Thomas Hahlin Ahlinder joined Kerry as President and CEO for Europe & Russia just over a year ago. During an in-depth interview with... Read More

27 Jan 2022 --- Kerry’s pipeline is rolling out new solutions that enable clean label preservation. With shelf life extension at the top of mind for food brands amid the COVID-19 pandemic, the company’s research... Read More

14 Sep 2021 --- Kerry has completed the acquisition of Niacet, which was previously announced Read More

21 Jun 2021 --- Kerry has agreed to acquire Niacet as it seeks to strengthen its food protection and preservation strategy. The deal, worth €853 million (US$1 billion), is expected to close by the end of the third quarter of... Read More

30 Nov 2020 --- As a result of the COVID-19 pandemic and a subsequent increase in label-conscious consumption, many retail brands have continued or even accelerated their reformulation and development programs.

29 Jun 2020 --- In light of the pandemic, IFT has transitioned to a virtual trade show platform in place of its annual event and food expo. Provian NDV is one of Niacet's solutions showcased via the digital event, and marketed as a clean label preservative for the control of Salmonella, a food pathogen in fresh beef. Eelco Heintz, Product & Innovation Manager at Niacet, speaks to FoodIngredientsFirst in detail about the ingredient's functionalities.

24 Jan 2020 --- Netherlands-based Niacet was exhibiting its range of preservation solutions with both artificial and natural solutions around organic acids at the Foodvalley section of Fi Europe 2019 in Paris. Vinegar is the basis of the natural solutions, meaning it can be placed on the label, which is appealing to clean label-conscious consumers. As listeria cases continue to appear across the globe, demand for safety is increasing, says Eelco Heintz, Product & Innovation Manager.

03 Sep 2018 --- Due to continuous scientific progress and progressive awareness concerning meat preservation, the market for meat preservatives has moved away from high dosage liquid solutions, mainly based on sodium lactate, towards solid low-inclusion antimicrobials based on (di)acetates. Niacet’s Provian range is on the forefront of these developments with clean label solutions based on vinegar. Pieter Paul Lamers of Niacet discusses the rollout of these natural preservation solutions at the company’s IFT Food Expo debut this year.