At Kerry, we are leading our customers to better ways to create products that have great taste and nutrition at heart. We accomplish this through applying our industry-leading technologies and research capabilities to solve your current and future needs. Our cutting-edge science and technologies informs everything we help shape and create – across our entire Taste and Nutrition solutions portfolio. We have more than 800 food scientists and product development specialists across every aspect of food and beverage production. Our range of technologies includes food and beverage systems, taste and texture systems and functional ingredients. Partnering with Kerry gives customers access to the industry’s largest ingredient and flavour portfolio and unrivaled technical capability offerings
Our world-class fermentation processing facility located in Rochester, Minnesota meets the following certifications:
Our scientists work with customers in state-of-the-art laboratories to develop solutions that suit their specific requirements.
Accel™ is a cultured celery product that provides a natural cure that maintains fresh taste over the shelf life of meat products.
Durafresh contains organic acids and peptides that improve product quality by maintaining fresh taste and enhancing flavour. It is primarily a replacement for chemical preservatives such as sorbate and benzoate.
UpGrade™ is a naturally derived fermented ingredient consisting of a unique blend of organic acids. It improves product quality by inhibiting mould growth in bakery applications.
UpGrade is used to replace chemical preservatives such as calcium propionate. It is a clean label ingredient that can be applied to all yeast-raised and chemically leavened bread products.
The Fargo™ range of concentrated, direct-set starter cultures is produced using defined strains of lactic acid bacteria. These strains have been selected for their activity, flavour and texture qualities. The range includes:
All Fargo products are produced using the latest fermentation technologies in our Rochester, Minnesota plant and are OU kosher certified.
Kerry’s meat starter cultures have been developed over 30 years. These strains were isolated from food-grade, natural sources and only those with the most desirable and consistent activities were selected. They offer the best functionality, reliability and flexibility for the manufacture of fermented and dried meat products.
Kerry has developed a comprehensive set of starter cultures, by combining the acidifying with flavour and colour producing cultures. Each combination enhances specific desirable properties in fermented meat products, helping you to produce the desired characteristics of taste, textures and appearance.