The global nutrition specialist has launched an enzyme solution that delivers longer-lasting softness, freshness and moistness perception over the shelf life of a sweet bakery treat.
The global taste and nutrition specialist has inaugurated its Southern Europe Innovation Centre in Barcelona, Spain, which will serve as a regional hub for customers in Spain, Portugal, Italy and France.
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
Kerry has introduced Puremul, an acacia-based emulsifying ingredient that serves as an alternative to sunflower lecithin and mono- and diglycerides, responding to ongoing global sunflower supply challenges and manufacturers' need for a viable replacement.
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
Kerry hosted a first-of-its-kind summit for leaders from the foodservice sector, sharing new research, knowledge and insights into the importance of sustainability.
Kerry is preparing to ramp-up promotion of its plant-based innovation service to brands in APAC and the Middle East, while also doubling down on emerging taste trends and better-for-you product innovation.
Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...
Consumers may want healthier, better-for-them products, but that doesn’t mean they want food or beverages that taste healthier and better-for-them, which is why the taste and nutrition company Kerry predicts that nostalgic, indulgent flavors will become...
It has been a year since the European Commission Regulation came into force on April 11 2018, obliging food business operators (FBOs) to apply acrylamide mitigation measures. Despite calls for the EU to take a tougher stance, manufacturers are stepping...
The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.
Kerry Group’s acquisition of sweet ingredients provider SuCrest will extend its technology and expertise in that arena, said the global flavour and ingredients powerhouse.
“Strong organic growth” has led Kerry Ingredients to acquire US ingredients firm Agilex, as its flavours and ingredients business grew 6 per cent relative to the first nine months of 2009.
Food firm Kerry delivers like-for-like trading profit of €134 million at its ingredients and flavours unit for the first half of 2008, thanks in part to 'prudent price actions' that have brought good cost recovery to the group.
Irish food group Kerry joins the growing competition in the dynamic
Chinese food market, this week announcing a €20 million investment
programme to expand its presence there.
Ongoing demand for healthy products helped Irish food and
ingredients firm Kerry to a strong first half performance. And with
recent acquisitions pushing it into other high growth sectors,
there is little to stop the group from making...
Driving hard into value added ingredients has paid off for Irish
food group Kerry as the company faces off tougher currency exposure
in 2003 to see a steady rise in sales and operating profit.
European bottom line benefits from greater...
Kerry, the Irish ingredients group which makes coatings for the
bakery and snacks industry, among others, has reported a strong
increase in sales and profits, helped by excellent performances
from all its operating units. The food...
