Functional Food
Delivering Taste, Health & Sustainability: A Sensible Approach to Sweeteners
Today, a rising number of consumers seem to be asking the same question: What’s in my food and beverage? Unfortunately, when you’re talking about sweeteners and sweetening solutions, the answer to this question can be summed up in one common phrase: it’s complicated. This is due to consumers’ enduring preference for time-honored sweeteners—e.g., honey and […]
Tackling Food Waste
Food-waste reduction and shelf-life extension in bakery and meat is being driven by a strong consumer demand for sustainability. One of the more enduring effects of the pandemic has been increased consumer interest about reducing food waste, as greater attention was paid to consumption patterns in the home. It’s a development that appears to have […]
Ashwagandha—The Perfect Ingredient for a Stressed-out World
We are living through times of huge stress. As Innova Market Insights noted in 2020, “Recent events have had a significant effect on mental wellbeing, with many people facing increased rates of anxiety off the back of the COVID-19 pandemic.” Since then, of course, new sources of uncertainty have emerged—inflation, economic volatility and a seemingly […]
Improving the Nutritional Profile of Alternative Proteins
The alternative protein market has experienced significant growth due to increasing customer demand for sustainable and plant-based protein options. As manufacturers continue to develop and expand their product offerings in this space, it is crucial to ensure that these alternative protein products meet the nutritional needs of consumers, both in terms of macronutrients and micronutrients. […]
Emerging Taste Trends for New Functional Foods and Beverages
In today’s fast-changing food and beverage environment, even the savviest AI would likely scratch its head trying to decide how to create a new hit product. Sustainability, climate change, health and wellness, new botanical flavors, plant proteins, immune support, sleep and relaxation—all are product-development variables that must be taken into consideration in the race to […]
Sodium Reduction Benchmarks Bring Challenges & Opportunities
Reducing sodium intake is a global health priority. In processed foods, salt serves as a flavoring agent, preservative and texturant. Consequently, food manufacturers are facing extensive challenges in reducing the salt content of their food while still maintaining the desired taste attributes and functional properties of their products. In this article, we will explore why […]
The Nature of “Sustainable Nutrition”
Kerry’s goal for sustainable nutrition is to reach more than 2 billion people with sustainable nutrition solutions by 2030; however, to succeed in doing this we must be cognisant of the changing nature and perception of “sustainable nutrition.” Consumers are demanding sustainability; there’s no doubt about it. This shift has become even more prevalent in […]
Ashwagandha in the Age of Stress
We are living through times of huge stress. As Innova Market Insights noted in 2020, “Recent events have had a significant effect on mental wellbeing, with many people facing increased rates of anxiety off the back of the COVID-19 pandemic.”1 Since then, of course, new sources of uncertainty have emerged—inflation, economic volatility and a seemingly […]
Functional Nutrition for Changing Consumer Needs
Fifty years ago, Kerry was a small dairy company in the southwest of Ireland. Today, it’s a global leader in sustainable nutrition, health and food and beverage ingredients. One of the reasons it’s been able to grow is its commitment to scanning the horizon and keeping in touch with the way consumers’ nutrition needs have […]
Food Waste and Loss Reduction Through Clean Label & Conventional Preservation
Sustainability has become a top-of-mind issue for consumers, reaching all industries and demanding solutions to address challenges related to a human population set to reach 10 billion by 2050 (United Nations). Within the food industry, implementing strategies for reducing loss and waste is of paramount concern in emerging and developed markets alike. Food “loss” represents […]
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