The urgency to feed a growing population sustainably is driving the food industry toward alternative protein sources, including insects and algae. While these ingredients might seem unconventional to some, enzyme technology is unlocking their potential, making them more nutritious, palatable, and sustainable. Enzymes in alternative protein production Enzymes are natural catalysts that facilitate biochemical reactions, improving food processing efficiency, flavour, and … [Read more...] about Enzymes: Pioneering sustainable nutrition with insects and algae
Kerry
New insights highlight the future of food innovation
Healthy ageing and longevity, women’s health, accessible nutrition, and sodium reduction were the highlights of a panel discussion at the first Kerry Health and Nutrition Institute (KHNI) event in Singapore. The Future of Sustainable Nutrition event marked KHNI’s 10th anniversary, bringing together Kerry customers, industry leaders, and media to explore cutting-edge research, leading technology, and consumer behaviour forecasts that will influence food innovation in the region. Sharing … [Read more...] about New insights highlight the future of food innovation
Kerry Group announces a number of senior executive appointments
Kerry Group, a global leader in taste and nutrition, is pleased to announce several senior executive appointments. Oliver Kelly has been named Group Chief Commercial Officer, John Cahalane as President and CEO of Kerry North America, and Peter Dillane as President and CEO of Kerry Asia Pacific, Middle East & Africa (APMEA). With the recent divestment of its dairy processing division, Kerry Group has continued its decades-long evolution, becoming more exclusively focused as a global … [Read more...] about Kerry Group announces a number of senior executive appointments
