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Kerry

Company-logo  COMPANY DETAILS
Kerry
Global Technology & Innovation Centre, Millennium Park
Naas, Co. Kildare
W91 W923
Ireland


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  +353 459 31000




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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.



Articles On NutritionInsight
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NUTRITION & HEALTH NEWS

The less-sweet side of gummy nutraceuticals and the rise of direct sticks

16 May 2022 --- Consumers are craving flavorful convenience in the next generation of nutraceuticals. Formats offering confectionery crossovers and single-doses without water are proliferating. But... Read More

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NUTRITION & HEALTH NEWS

Infant nutrition: Organic label remains strong as ingredients targeting gut, brain and immunity emerge

12 May 2022 --- The first 1,000 days after birth has been underscored as a critical window for nutrition. “Many scientists agree diet, lifestyle and other factors during this period affect... Read More

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NUTRITION & HEALTH NEWS

No silver bullet in plant-based innovation, Kerry flags

28 Apr 2022 --- As the plant-based arena sees rapid expansion, industry is capitalizing on innovative food technology to remedy consumer boredom. “The appetite for plant-based alternatives... Read More

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FOOD INGREDIENTS NEWS

Kerry Dairy Ireland hikes prices by 18.7%, reflecting global inflation in milk and raw material costs

28 Apr 2022 --- Kerry is now among a host of major food suppliers bearing the weight of inflation across global markets, according to figures from the company’s newly released Q1 financial... Read More

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NUTRITION & HEALTH NEWS

Kerry pegs plant-based infant formula for growth despite regulatory hurdles

15 Apr 2022 --- Although plant-based infant formulas have existed for over a century, it is in the last two decades that demand has grown significantly. Now, research-backed ingredients can offer... Read More




Videos
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Overcoming TiO2-free film coating challenges

26 Nov 2021 --- Creating film coatings free from titanium dioxide (TiO2) in light of the EU ban can present a host of difficulties, including the loss of opacity and strength. Tony McGorisk, European commercial director of Kerry’s pharma business, explains how the company mixes alternative excipients and uses concepts from the food industry to overcome these challenges.

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Functional and immune-boosting ingredients for F&B applications

19 Jun 2020 --- Before the pandemic, immunity was already a mainstay of the nutrition space. It is now seeing a surge in demand as consumers turn to supplementation to build up resilience from infection. Laura Collins details the latest proprietary data from Wellmune, a Kerry brand, which examines this shift in consumer awareness and trending usage of healthy lifestyle ingredients in fortified beverages, foods and supplements.  

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The notion of food as medicine

14 May 2019 --- Functional foods innovators must look beyond the complexities of achieving health claims by communicating directly to early adopters. Furthermore, platforms such as personalized nutrition will accelerate and solutions to reduce stress and enhance sleep quality hold vast potential for growth. This is according to Albert McQuaid, Global Chief Technology Officer at Kerry Taste & Nutrition.

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New personalized nutrition opportunities

01 Apr 2019 --- Personalized nutrition is a broad term, which could encompass considering from on one side personalizing to someone’s gender, age or health condition, or you could go right to the other end of the spectrum where you can personalize based on genetics or gut microbiome. For Aoife Marie Murphy of Kerry, it is open to the consumer and what they really feel like. "We know that millennials are very interested in technology and are very interested in these customized solutions and want to have products that are unique to them. They want to have products that are targeted to themselves, so this area of personalized nutrition does feed into this need for inherently healthy products," she notes.

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The science behind personalized nutrition

18 Mar 2019 --- Technological advances, including wearable nutrition tracking devices and microbiota mapping tools, present new potential to address an aware consumer, who is interested in tailored nutrition concepts that specifically work for them. “Technology has made people aware of their own behavior for the first time, as people are wearing these devices and using them,” Dr. Lisa Ryan, Head of the Department of Natural Sciences at Galway-Mayo (GMIT) in Ireland, tells NutritionInsight. “One of the targets of public health in the past was to make people more aware of what they were doing. It is now about harnessing that awareness and driving it into further good. People are really engaging with their health and wanting to try to do something to address it. Our challenge is to be able to allow them to do so.”




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

Newsmakers: Cultivating Our Microbial Gardens: Tailoring Diets for Gut Health

14 Aug 2019 --- Kerry Health & Nutrition Institute’s appointment of a nutrition and probiotic expert to its Scientific Advisory Council highlights the company’s focus on probiotics and gut health.

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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

Nutritionals: Future Platforms for Innovation

07 Aug 2018 --- Key suppliers offer their thoughts on the nutritionals industry. How can the sector meet the health concerns of an aging global population?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: The Supplier View: 2017 Food Trends

01 Dec 2016 --- Key suppliers offer their thoughts on key food industry trends to watch. What will be the key consumer trends driving the food industry forward in 2017 and how are they impacting supplier R&D development?

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THE WORLD OF FOOD INGREDIENTS

View From The Top: Albert McQuaid, Chief Innovation Officer, Kerry

01 Oct 2016 --- With sales to over 140 countries worldwide, Kerry, the Taste & Nutrition company, has grown to become a highly successful public company, having achieved sustained profitable growth with current annualized sales in excess of €6 billion. "We clearly see that future growth in the market is going to be driven by combining taste with nutritionally optimized food."




Podcasts
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NewsBite Podcast (Mar 28-Apr 1): “Rampant nutrition misinformation undermines food as medicine movement”

04 Apr 2022 --- This week’s NewsBite podcast details how the food as medicine movement is being hampered by widespread misinformation. Else Nutrition released Else Super Cereal, a plant-based baby cereal, while Kerry completed its acquisition of Natreon.

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NewsBite Podcast (Sep 27-Oct 1): “AAK and Progress Biotech partner on algae-based omega 3s for infant formula”

04 Oct 2021 --- This week’s NewsBite podcast explores AAK bringing Progress Biotech’s algae-based DHA to the infant formula market. Meanwhile, a Kerry study found that Wellmune’s immunity benefits are not transferable, and Abbott announced a US$45 million annual investment into its new center for malnutrition solutions.

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NewsBite Podcast (Jun 21-25): “Future Food-Tech spotlights cell-based, fermented and plant-based proteins start-ups”

28 Jun 2021 --- This week’s NewsBite podcast explores the latest innovations in alternative proteins, as showcased at Future Food-Tech. Kerry revealed that the lines between supplements and functional F&B are blurring amid a pandemic-spurred rising interest in immunity. Meanwhile, Limagrain Ingredients launched a fiber-rich wheat flour to “help fill the fiber gap.”

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NewsBite Podcast (August 31-September 4): “Amyris commercializes CBD alternative, Enfamil launches A2 milk formula”

07 Sep 2020 --- In NutritionInsight’s latest NewsBite podcast, the nutrition industry welcomed innovative alternatives for CBD from Amyris as well as a new type of infant formula from Enfamil. Research uncovered anti-inflammatory rice peptides from Nuritas’ artificial intelligence, while a new study found Body Mass Index (BMI) may be a bigger risk factor than genetics for Type 2 diabetes. A Kerry exec shared protein diversity is key to providing sustainable nutrition and warned against pitting vegan and carnivore proteins against each other.

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NewsBite Podcast (April 6-10): “Calls for vitamin D supplementation in groups vulnerable to COVID-19, Kerry VP shines light on shifting immunity attitudes”

14 Apr 2020 --- NutritionInsight is back with another NewsBite podcast, where you can catch up on the most important industry-related news and information from the past few days. Global focus on immunity has never been stronger as the COVID-19 pandemic continues to wreak havoc across the globe. While there is no substitute for medical care and taking measures such as handwashing and social distancing, many consumers are still seeking to strengthen their immune systems, with key ingredients such as zinc and vitamin D emerging. Read more: Kerry VP shines light on shifting immunity attitudes amid COVID-19Researchers advocate vitamin D supplementation for vulnerable COVID-19 groupsSizing up zinc’s immunity-boosting credentials




Webinars
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The Journey of Plant-based Innovation

04 May 2022 --- The appetite for new plant-based foods shows no sign of slowing down. Consumers are demanding more from meat and dairy alternatives, which has accelerated innovation in this category, creating a diverse market with a variety of formats to choose from. Food-technology is advancing rapidly to catch up with the pace of the market, providing novel solutions to taste, texture and nutrition. With 10 billion people to feed sustainably by 2050, the plant-based journey is only beginning.  

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Reducing food waste: Optimizing safety and sustainability

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.

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Plant-based protein future: Myths and realities

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.

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Fermented Foods: Stacking Up the Science

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.

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Active Ageing: Distinct Nutrition, Distinct Innovation?

10 Dec 2019 --- The aging population is the fastest growing segment of society. Increasingly longer lifespans mean many of us will be elderly for longer than being middle-aged or a child. As longer life brings great opportunities, it also brings great challenges. The aging process is different for everyone, while nutrition and exercise are key factors that can impact the quality of aging. During the Kerry Health and Nutrition Institute Webinar, experts in this space reviewed current and emerging nutrition research on active aging and provide insights on the evidence around the role of nutrition.




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