Kerry Ingredients and Flavours is demonstrating its multi-market understanding with the launch of several advanced technology concepts based on its combined ingredients and flavours capabilities at Food Ingredients Europe ‘09. The new concepts are designed to address the requirements of beverage, bakery and snacks processors for innovative clean label and cost effective solutions.

European beverage manufacturers will be introduced to Kerry’s innovative flavour modulation technology, called fmtTM, which is designed to provide natural sweetness enhancement for all types and flavours of soft drinks. Already successfully commercialised in North America, the technology allows for up to 30% sugar reduction with a clean taste and clean label declaration.

Until recently, consumers and drinks manufacturers seeking solutions for sugar reduction and the removal of artificial sweeteners have been confronted by a range of options, each of which involves a compromise of some kind. The demand for diet beverages has slowed as consumers are opting for the ‘healthier for you’ options in favour of traditional diet drinks. However, it has proved difficult to replace sucrose with a clean tasting alternative that completely fulfils consumer flavour expectations.

Kerry’s fmtTM has delivered consistently impressive results in comparative consumer taste tests when applied to a variety of beverage applications such as carbonates and still drinks. Moreover, it allows beverage manufacturers to make an all-natural flavouring declaration at a much reduced cost compared with the use of fruit extracts.

Based on Kerry’s heritage and expertise in botanical extraction and sensory science, fmtTM is recommended for use as a fully customisable delivery system. Kerry’s ingredients experts will work alongside the customer’s new product development team to suit individual customer recipes and shelf life requirements.

For the bakery market Kerry is launching Biobake, a new clean label gluten reduction technology suitable for all types of bread application including white, wholegrain and speciality breads. Biobake works at low dosage levels with all grades of flour and processing methods to deliver cost savings of around 50-60% by reducing the gluten content in breads.

Snack food manufacturers seeking to target the better-for-you, natural savoury snacks market will be interested in Kerry’s great-tasting cheese and salami Route to Natural baked snack flavouring. MSG-free and containing all-natural ingredients, this new snack concept falls within the daily salt guidelines set by the UK Food Standards Agency for 2012, whilst combining a reduced fat content with a satisfyingly tangy flavour.

The product of Kerry’s combined approach to new product innovation, the cheese and salami Route to Natural baked snack combines Kerry’s natural dairy and culinary flavours with its new Sureflow advanced snack flavour processing technology. From a production perspective, Sureflow offers a number of significant quality and efficiency advantages, including greater application control, improved consistency, less downtime and reduced waste.

fmtTM, Biobake and Route to Natural are examples of how Kerry is able to integrate its uniquely broad range of technologies to address specific market needs, helping food and beverage manufacturers to innovate with greater speed and at lower cost.

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Notes for editors
Kerry has recently integrated its ingredients, bio-ingredients and flavours divisions to form a single business entity – Kerry Ingredients & Flavours.

Kerry is one of the largest ingredients and flavours companies in the world and a leading partner to global food and beverage industry. Headquartered in Tralee, Ireland, the Group has revenues in excess of Eur 4.7 billion and employs some 23,000 people throughout its manufacturing, sales and technological centres around the world. Kerry supplies over 15,000 products to customers in more than 140 countries worldwide.

Recent Kerry Group acquisitions include Breeo Foods (a subsidiary of Reox Holdings plc), Dera Holding NV, Prima S.A. and G. Adams Pastry.


Issued on behalf of Kerry
Media contact: Andrew Vincent at Razor
Tel. +44 (0)1869 353800 or email andrew.vincent@razor-pr.com