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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, the Taste & Nutrition company, offers solutions that inspire food and nourish life all over the world. From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader. We bring to the table our strong food heritage, coupled with 40 years of experience, global insights and market knowledge, culinary and applications expertise as well as our unique solutions to anticipate and address our customers’ needs.



Articles On NutritionInsight
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NUTRITION & HEALTH NEWS

COVID-19 updates

15 Jun 2021 --- Throughout the global COVID-19 pandemic, NutritionInsight is dedicated to bringing its readers all the latest and most relevant industry updates. Visit this regularly-updated news... Read More

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NUTRITION & HEALTH NEWS

COVID-19 propels the UK toward healthy diet changes, British Nutrition Foundation survey flags

14 Jun 2021 --- Nearly two-thirds of UK consumers have made dietary changes in the last year to improve their health, according to a new survey commissioned by The British Nutrition Foundation (BNF).

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NUTRITION & HEALTH NEWS

Personalization, plant-based protein and COVID-19: Clinical nutrition experts discuss challenges driving innovation

09 Jun 2021 --- As the COVID-19 pandemic continues to severely impact many regions of the world, suppliers highlight that clinical nutrition is more important than ever before. Delivering the... Read More

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NUTRITION & HEALTH NEWS

Biosearch Life eyes Brazilian potential following probiotic ANVISA approval

02 Jun 2021 --- Two of Biosearch Life’s probiotic strains can now be commercialized in Brazil following approval from the Brazilian Health Regulatory Agency (ANVISA). Lactobacillus... Read More

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NUTRITION & HEALTH NEWS

Kerry to promote Bio-Cat’s digestion-aiding probiotic Opti-Biome MB40

02 Jun 2021 --- Kerry will lead the sales, marketing and distribution of Bio-Cat’s proprietary probiotic strain, Opti-Biome MB40. 




Videos
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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.”

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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. 




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 (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

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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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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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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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