With the return of foodpro after a six-year hiatus, Food & Drink Business profiles exhibitors about their business and the expo. This week: Kerry, leading taste and nutrition solutions partner for the food, beverage and nutraceuticals markets.
Kerry will be showcasing its expertise and technologies in taste, proactive health, and food protection and preservation, among others, at foodpro and will also be sponsoring one of the show’s major activations – the Sensory Experience.
This section will provide a unique experience for exhibitors to share new product offerings and for visitors to explore what's new on the market. The senses will be ignited with a delicious matrix of new tastes, flavours, colours and experiences, leaving visitors ready to bring new products to life.
Kerry Australia & New Zealand GM and commercial lead Christine Giuliano said Kerry was driven to be the most valued partner in creating a world of sustainable nutrition.
“Sustainable nutrition refers to our ability to provide positive and balanced nutrition solutions that help maintain good health and which are created in a way that does not compromise the ability of future generations to meet their nutritional needs.
“Through assessing emerging trends, consumer needs, and understanding our customers’ challenges in this constantly evolving market, we help support our customers to create healthier, tastier, and more sustainable products through our integrated portfolio of taste and nutrition solutions.
“We’re excited to be exhibiting at Foodpro this year with two stands, and it’s a key opportunity for customers to experience our seven great tasting, innovative food and beverage concepts and learn more about Kerry’s expertise in taste, proactive health, plant protein, food protection and preservation,” said Giuliano.
The Sensory experience
Visitors to the Kerry stand at the Sensory Experience can talk to the team to discuss solutions that can help brands’ beverage innovation and will be able to sample four innovative and great tasting concepts:
• Morning: Orange & Ginger Immunity Booster Shot: This spicybut juicy shot showcases our Simply Nature authentic citrus flavour and local ginger extraction capabilities, combined with our sugar reduction Kerry Tastesense technology. The added benefit of Wellmune is clinically proven to help strengthen the immune system. Speak to our Kerry team to learn how to utilise Wellmune in making a general level health claim with FSANZ.
• Afternoon: Vegan Protein Punch: This refreshing protein water contains ProDiem Refresh; a plant protein solution that cuts clear in water. It uses Kerry’s Tastesense flavour masking technology to address the mouthfeel and taste challenge traditionally associated with plant proteins. It contains our BC30 probiotic strain that has been shown to provide digestive health and protein utilisation benefits.
• Afternoon: Refreshing Lemon Fruit Splash demonstrates authentic citrus flavour from our Simply Nature portfolio, sugar reduction utilising our Kerry Tastesense technology, and the addition of Citrapure which offers clean label food preservation.
• Evening: Cherrywood Smoked Margarita Mocktail highlights our Kerry Red Arrow smoke capabilities. Kerry has significant experience in smoke application and is the #1 provider of smoke flavours globally. Kerry Red Arrow is our authentic smoke flavour product that uses real wood and smoke to replicate delicious, craveable, and aromatic smoke profiles. This mocktail is in line with the current low/no alcohol trend and uses Kerry Tastesense sensations technology that act on the trigeminal receptors to mimic alcohol perception and/or stimulate senses such as warming, cooling and tingling.
Stand sensations to sample
Visitors to Kerry’s A22 stand will also be able to taste three innovative and delicious concepts:
• Maple Sriracha Glazed Chicken: Juicy pieces of chicken thigh, smothered in a sticky glaze combining sweet maple syrup flavours, fiery Sriracha and moreish umami. This concept demonstrates great Authentic Savoury flavours, while achieving salt and sugar reduction delivered via Kerry Tastesense technology.
• Plant-Based Hoi Sin ‘Duk’: Kerry's plant-based meat-like shred, marinaded in a salty, sweet Hoi Sin style sauce with rich fermented and Umami notes, topped with crisp spring onions. This concept utilises flavour masking and fermentation solutions. Kerry achieved a smoked Hoi Sin flavour via the use of its Authentic Savoury and Kerry Red Arrow smoke technologies.
• Applewood Smoked Cheddar Popcorn: This vegan and allergen free popcorn has a creamy, sharp mature cheddar flavour, delicately enrobed in Applewood Smoke. This concept achieves a great Applewood Smoke via our Kerry Red Arrow Smoke expertise. A low sodium content was achieved by replacing salt with Kerry Tastesense Salt technology. The Cheddar component is vegan utilising Authentic Savoury and fermentation technologies. It also contains Kerry's BC30 probiotic to support digestive health and protein utilisation benefits.
Additionally, visitors will get to trial Kerry’s Food Waste Estimator tool, an online simulator that shows the savings businesses can be making – environmentally and socially by adding shelf-life days to products.
Providing positive and balanced nutrition for all by 2030
From a small dairy company in the southwest of Ireland to a global multinational in 50 years, Kerry has stayed close to its food heritage while drawing on expertise and inspiration from all over the world.
“Our leading consumer insights, global RD&A team of more than 1,100 food scientists and extensive global footprint enable us to solve our customers complex challenges with differentiated solutions.
“We will be launching a next generation range of Taste solutions in Australia and New Zealand in the next few months. Ultimately, our aim is to reach over two billion people every day with sustainable nutrition solutions by 2030,” said Giuliano.
