Kerry

In our latest newsletter, we share the first episode of KHNI Talks, our new podcast where experts unpack the science and the myths behind Ashwagandha. You’ll be introduced to Professor Martin Bloem, the newest member of the KHNI Scientific Advisory Council, and also learn more on how reformulation can drive sustainable nutrition for generations to come. #Ashwagandha #SustainableNutrition #Science

As consumer routines blur and eating occasions become more fluid, brands are responding with hybrid formats that defy expectations. This trend shines in snacking, functional foods and beverage innovation, where versatility and creativity are key. Think dual-purpose products - dips that double as marinades, bars that stand in for meals – and indulgent formats boosted with energy, protein, hydration or mood-enhancing benefits. Wondering if this is the trend to watch for your brand in 2026? Our 2-minute quiz will help you out: https://lnkd.in/ehEWEEWJ #Kerry2026TasteTrends #FoodInnovation #FoodAndBeverage

Sticky, mouldy, and prone to tearing tortillas were hurting a brand's sales. Consumers were losing confidence in the product. Retailers were pulling stock. Our experts dug deep, uncovered the root causes, and delivered a multi-technology reformulation that flipped the script. The result? 60 days of freshness and tortillas that perform better across production, transport, in-store, and at home. Find more details in the full case study: https://lnkd.in/eidViSma #Bakery #BakedGoods #Food

Rebuilding salt’s impact means restoring flavour, balance, and satisfaction – without compromise. For R&D teams, it’s not just about reducing salt; it’s about rebuilding the sensory experience. And doing it in a way that consumers love? That’s where challenges become opportunities. Tastesense™ Salt is our science-led solution that rebuilds the full sensory experience of salt, including upfront impact, body, and lingering taste. Without adding sodium while preserving bold flavour across diverse applications like sauces, soups, and prepared meals. Let’s rethink salt. Together. ➡️ https://lnkd.in/eC__EzzS  #SodiumReduction #SauceInnovation #SustainableNutrition

Maximalism in food and drink is all about layered, multisensory experiences that defy restraint and celebrate originality. In 2026, expect to see spice used in new and unexpected ways, globally inspired mash-ups in single formats, and everyday meals dressed to impress. Curious if maximalist flavour is your next big move for 2026? Find out in our 2-minute quiz: https://lnkd.in/ehEWEEWJ #Kerry2026TasteTrends #TasteTrends #FoodTrends

🎧 Missed the first episode of KHNI Talks on Ashwagandha? Dr. Mukesh Summan, PhD, DABT and Dr. Thomas Brendler share evidence-led insights on the science, benefits, and regulatory landscape of Ashwagandha. Get a taste of the discussion in the soundbites below, then listen to the full episode wherever you get your podcasts, or find it here: https://lnkd.in/eiZNDKB5 #Ashwagandha #HealthandNutrition

When rising lime prices jeopardised a core beverage product, a private label beverage manufacturer turned to us for a solution that would offer improved cost consistency and supply security. Our flavour experts were able to create a new natural lime flavour with a reduced quantity of lime oil, closely mimicking the original flavour profile while lowering cost and exposure to the volatile citrus market. Read more in the the full case study: https://lnkd.in/ebek5ti5 #Citrus #Beverages #Juice

What does taste look like in a world of climate shifts, cultural remixing, and changing routines? From bold flavour mashups to ingredient minimalism with maximum impact, our Taste Trends reveal how consumers will be defining delicious in 2026. Built on our own proprietary research, global insights and flavour innovation expertise, the trends are designed to spark ideas and guide execution, whether you're developing products, shaping strategy, or building brand experiences. Learn more about each of the seven trends: https://lnkd.in/exkPfebx

🎙️ KHNI Talks is live! In our debut episode, we unpack the science and spotlight the facts behind one of the most talked-about adaptogens: Ashwagandha. Join Dr. Mukesh Summan, PhD, DABT and Dr. Thomas Brendler as they explore its uses and benefits, bust common myths, and navigate the evolving regulatory landscape, bringing clarity to a complex conversation. Watch the full episode here: https://lnkd.in/eiZNDKB5 or listen in wherever you get your podcasts. Brian Short #Ashwagandha #FoodScience #Nutrition

¿Sabías que es posible transformar la experiencia de consumo de panificados y lácteos, haciéndolos más frescos, sabrosos y sostenibles? Para el consumidor moderno, la textura, el sabor y la frescura son esenciales. Los productos que pierden calidad rápidamente afectan la confianza en las marcas y generan desperdicio. Con las tecnologías enzimáticas de Kerry, la producción de panes y lácteos es más eficiente y saludable. Cuenta con las soluciones de Kerry para ofrecer a los consumidores panes y lácteos con frescura, sabor y generar la confianza que tu marca merece. Menos desperdicio, más valor agregado. Conozca más: https://ow.ly/13Qx50Xolnx