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Smoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
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Eating smart: Innovating food for health, flavour and the planet
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
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Women’s health: Beyond the basics with Kerry
Monica Olivares puts a spotlight on the work Kerry is doing in the women’s health space and discusses what the industry still needs to do to support nutritional needs.
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The Apples Awards: And the nominees are…
In this exciting update, New Food presents the nominees for our inaugural Apples – our industry awards that seek to recognise some of the greatest achievers in our sector.
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Kerry opens “state-of-the-art” taste facility Indonesia
Kerry has opened a “state of the art” facility in Karawang, Indonesia, to “deliver localised products to its fast-growing markets”.
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Alternative proteins: Cultivated meat and plant-based NPD
Download your free copy of our in-depth focus on alternative proteins, which includes features on cultivated meat and plant-based seafood.
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Food safety – Salmonella controls and stretched supply chains
Read our latest food safety in-depth focus to get top insight from global food and beverage experts, including Sandra Eskin of the USDA-FSIS and Noleen Donegan.
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Protecting supply chains and consumers in today’s world
Supply chains are challenged and we must continue to remain vigilant to protect consumers against food safety risks, writes Noeleen Donegan, Global VP of Food Safety for Kerry.
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Food Waste: Is it time to go back to the chalkboard?
New Food’s Joshua Minchin brings you analysis from Kerry’s case study at Food Ingredients Europe in Paris, where education is the message of the day.
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What consumers want from functional beverages
Research from Kerry reveals that while many still view immune health as a top priority, there are new prevalent consumer demands for functional beverages. Find out more here…
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Our latest US food industry eBook: Over the Horizon
New Food hears from some of the premier experts in the US food and beverage industry and the innovative solutions they are finding for the obstacles presented in 2022.
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What are consumers looking for in plant-based products?
Sustainability and health are top drivers for flexitarians seeking plant-based food and drink, but taste tops the list, according to a new study.
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Reducing food loss and waste through preservation
The majority of food waste occurs in the home; here, Emma Cahill explains how manufacturers can employ clever tactics to help consumers be less wasteful.
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Study suggests protein in products is a major incentive for consumers
Taste and nutrition company Kerry's research of more than 6,300 consumers in 12 countries – including Thailand, India, Japan and China – revealed a desire for more protein in products regarded as 'healthy'.
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Flexitarians drive demand for meat alternatives in India
As consumers seek tastier and more sustainable options, India presents ample opportunity for plant-based innovation.
