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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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Kerry
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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.
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VODCAST Episode Eighteen (special on plant-based #2): Female leaders discuss alternative proteins
In episode two of New Food and Equinom’s plant-based series, Bethan Grylls is joined by three female experts who discuss the future of protein, the challenges of mimicking experience, and whether soy will ever be trumped.
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Kerry purchases preservation specialist Niacet
Kerry hopes the acquisition of the preservative specialist will enhance its own food protection business and allow it to expand its product range to a broader market.
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More than half of consumers more focussed on food safety
On what is World Food Safety Day, taste and nutrition company Kerry has revealed research that suggests consumers are more conscious of food safety than ever after the COVID-19 pandemic.
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Kerry open new taste facility in Mexico
The new Kerry facility will help the company achieve its ambitious climate goals, including its aim to bring sustainable nutrition to two billion people by 2030.
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Kerry announce new headquarters in Brisbane
Kerry’s new headquarters in Brisbane will bring end-to-end food innovation under one roof, which the manufacturer hopes will reduce time to market for new products.
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Sugar reduction is key for a healthy future
Reducing our sugar intake is important for a healthier society and planet, according to Coralie Garcia-Perrin. Here, she explains why.
