Let us help solve your challenges, from reducing sugar to predicting the next trend in taste.
From opinion polling to sensory tests, we can help you find market gaps for new products and prioritise reformulation goals for existing ones.
Our chefs, baristas and mixologists will bring your great ideas to life. Our technical team will use science to create scalable recipes and formulations.
Ease the transfer of knowledge between research and development and manufacturing by producing your products at one of our many global plants.
The Subtle Science of Food and Beverage Texture
A cross-functional team of Kerry experts will help you clean up your ingredient lists while retaining flavour and shelf life. Our knowledge of no-no ingredients and demographic preferences will help you prioritise changes and select appropriate solutions.
Our food and sensory scientists will reduce sugar in your best-loved products while maintaining sweetness, mouthfeel and good taste. Our regulatory team will ensure that label claims meet local guidelines, whether point of sale is Singapore or South Africa.
We’re closely tracking the growth of plant-based protein in fortified beverages and bars, stand-alone meat alternatives and beyond. Our plant proteins range from high protein chicken-like shreds to smooth, non-bitter powders for foods and beverages.
Get an insider perspective on food and beverage insights and innovations.