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Kerry Global Technology & Innovation Centre

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

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  +353 459 31000




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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 NutritionInsight
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NUTRITION & HEALTH NEWS

Roundtable on overcoming plant-based challenges in nutrition industry

01 Jun 2020 --- Despite the booming demand for plant-based ingredients, the nutrition industry is still overcoming a variety of challenges in the quest to create a product that is just as effective... Read More

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NUTRITION & HEALTH NEWS

COVID-19 updates

29 May 2020 --- Throughout the global COVID-19 pandemic, NutritionInsight is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this daily news feed for the... Read More

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NUTRITION & HEALTH NEWS

Industry calls for "plant-based" terminology clarification as marine ingredients rise to surface

27 May 2020 --- Marine ingredients are emerging as a key sector within the plant-based market, with algae and water lentils both providing essential nutrients to consumers who are increasingly... Read More

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NUTRITION & HEALTH NEWS

Probiotic lactic acid bacteria research could inspire novel functional foods

25 May 2020 --- Consuming foods rich in lactic acid bacteria (LAB) may enrich the intestines with these potentially probiotic microorganisms. This is according to a new study carried out by the... Read More

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NUTRITION & HEALTH NEWS

“No pros in postponing R&D,” warn industry execs as recession threatens healthy future

08 May 2020 --- Nutrition companies have been forced to rethink their financial priorities as the COVID-19 pandemic continues to disrupt supply chains and tighten purse strings. Often it’s... Read More




Video Interviews
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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.”

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Expanding options for immunity ingredient

13 Dec 2018 --- At HiE 2018, NutrititionInsight spoke with Laura E. Collins of Kerry about the expanding market potential of the company's Wellmune ingredients. Wellmune’s immune health halo was recently expanded with a study highlighting its potential for marathon runners. The study found that consuming beverages fortified with the yeast beta-glucan ingredient can reduce the severity and impact of upper respiratory tract infection (URTI) symptoms associated with intense exercise stress. 

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Plant-based potential and challenges

25 Jun 2018 --- At Vitafoods Europe, Kerry presented its ProDiem 7304 plant protein which offers a clear solution for adding plant protein to low pH beverages. NutritionInsight spoke with Albert McQuaid, Kerry Chief Innovation Officer, about the opportunities and challenges for plant-based proteins.




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 (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

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Podcast: The Week in Business (03 May 2016)

02 May 2016 --- Ball Corporation said that it and Rexam had agreed to sell a number of assets in Brazil, Europe, and the US to the packaging company Ardagh Group for $3.42 bn to satisfy regulatory concerns about Ball's takeover over of the British maker of aluminum cans. Other companies mentioned this week are Tesco, Glanbia and Kerry Group.




Webinars
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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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Calorie Reduction: Formulating for Sensory Success

12 Sep 2019 --- Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption.  As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally, either voluntarily or government-led. Watch this webinar to learn how specific sensory cues can support calorie reduction and maintain the sensory appeal of food and beverage products, and how this comes to life in real product applications.

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Proactive Health: Combining Healthy Halos and Science

23 Apr 2019 --- There can often be a disconnect between what consumers perceive as healthy in a food or beverage, what science shows is healthy, and what claims can be made. How can you deliver on-trend foods with a strong health halo, while ensuring consumers get the health benefit they expect from a product? Watch the Kerry Health and Nutrition Institute ‘Proactive Health’ webinar, where we share original research.

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Digestive Health: Know Your Ingredients

14 Nov 2018 --- Digestive discomfort and its links to wellbeing, the gut-brain access, mental health and social confidence mean that consumers across all psychographics and life-stages are seeking better digestive wellness. Yet the media and store shelves are flooded with many quick fixes, which may or may not be supported by science. In this webinar, learn about established claims and dive into what consumers are seeking out in each region from Stephen Quinn, and get a crash course on the background and scientific merit of some popular digestive health solutions such as probiotics and prebiotics from Dr Mary Ellen Sanders.




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