The union of art and science
When you partner with Kerry, you’ll access our team of chefs, bakers, baristas, mixologists, flavourists and more. These experts bring years of experience in the kitchen and behind the bar to ensure our solutions perform in the lab and delight in the marketplace.
We use creativity and design thinking to go beyond the science of food and beverage and deliver culinary innovation and inspired mixology. Let our expertise empower you to create products consumers love, meeting their need for uncompromised taste and nutrition.
Tackle today’s evolving food and beverage trends
Plant-based proteins
Flexitarians and vegetarians want more alternative dairy and alternative meat options. Our culinary, flavour and food science teams have devised integrated solutions to overcome the common taste, texture and functionality challenges that arise with plant-based products.
Better-for-you
Around the world, the demand for healthier and more nutritious products is growing. We have solutions that deliver the nutrition consumers want while also optimising taste.
Clean label
The expectations of label-conscious consumers is growing beyond nutrition, acceptable ingredients and sustainability to also include functional ingredients and taste. We have solutions that clean up ingredient lists while retaining flavour and shelf-life.
Read insights from our innovators
 Flavourist
Design Thinking Applied to Flavour, Food and Beverage Creation |
 Cian LeahyConsumers Ready for Plant-based Protein Menu Items. Are Restaurants? |
 Brewmaster
Beer Trends to Watch, from a Top Brewmaster in North America |
 Chef Leslie SerranoHow Women are Driving Food and Beverage Innovation |