Wisconsin-based food science company Kerry is a world leader in taste and nutrition for the food and beverage industry. Boasting more than 900 highly skilled food scientists and nutritionists, along with teams of market researchers, they provide innovative flavor and nutrition solutions for a wide range of companies across the globe.
We recently spoke with Lauren Piek, Kerry’s Digital Marketing Specialist, to get a little more insight on what Kerry’s work is all about and how it impacts the food industry.
Q. What does Kerry do? What types of roles on your team contribute to this work?
A. Kerry began as a dairy cooperative in Ireland, committed to producing real and wholesome ingredients. As we’ve grown, we continue to provide solutions that satisfy a fundamental need: to eat, to eat well, and to be healthy. Kerry’s focus on Taste & Nutrition combines our multi-sensory aroma and texture experience with in-depth knowledge of people, life stage and daily nutritional needs. By partnering with Kerry, customers are taken on a journey to make food, beverage and pharma products that people enjoy and feel better about.
Our teams of chefs, baristas, brewers, mixologists, nutritionists and dieticians, food scientists and technologists, biochemists, engineers, regulatory affairs, sensorial science experts, flavorists, consumer insight experts and marketing experts all work together to address customer challenges and deliver solutions that consumers can feel good about.
Q. Tell us more about what you do.
A. Kerry began as a private dairy company in southwest Ireland before becoming a dairy co-operative in 1974. From there, the company has expanded throughout the globe, with the Beloit, Wisconsin location opening in 2009. Beloit is home to Kerry’s North America Technology & Innovation Center, which is the first of its kind for the company, and laid the foundation for other centers around the world, including our Global Center in Naas, Ireland.
There are nearly 700 employees at the Beloit Center – with a number of research and development labs, customer collaboration areas, and a fully equipped technical center with manufacturing equipment that replicates both Kerry’s and our customers’ production environments.
The Beloit Center is also home to Kerry’s Taste & Nutrition Discovery Center (TNDC), which includes an engagement room and discovery center, where Kerry’s teams work together with customers to brainstorm ideas for concepts, and explore the food and beverage industry through consumer insights and current trends in the marketplace. The space includes a 30-foot interactive screen where customers can explore market research and trends, and a kitchen where Kerry’s chefs can create menu offerings, test flavor options and sample concepts with customers.
Q. What are Kerry’s goals?
A. At Kerry, leading to better is at the heart of everything we do – better taste and better nutrition. We want to help our customers nourish and delight consumers around the globe, through innovative solutions and applications. We are also committed to a sustainable future with our ‘Towards 2020’ program, in which we are working on positively improving our environment, marketplace, workplace and community.
Q: Two hot topics in CPG today are clean labels and sweetening agents. Your Sensibly Sweet study addresses both issues. Can you tell us a little more about it?
A. Sensibly Sweet is a comprehensive study on consumer perception of various sweetening agents, preferences and expectations for new clean label products. We surveyed over 760 American consumers in the United States, utilizing a mix of quantitative and qualitative research techniques in an online survey. The result is a unique insight into consumer preferences of types of sweetening agents, intensity of sweetness and impact on the taste and nutrition of the product.
For more information about the study and to see the results, check out Kerry’s Sensibly Sweet white paper here.