Kerry

More than 60% of the population of Tana River County in Kenya live below the poverty line. Income and food security of the region's farmers and their families are threatened by water insecurity and climate change. The Agricultural Livelihoods Improving Value Chains and the Environment (ALIVE) programme is a four-year partnership between Kerry and Concern Worldwide. It aims to improve the livelihoods, food and nutritional security of vulnerable communities in the Tana River region. Now in its second year, the programme has made significant progress. ➡ 4,400+ farmers have been trained in climate resilience, agronomics and pest management ➡ 150+ acres of land have been opened up for agricultural production ➡ 46 new jobs have been created for local community members ➡ 1000+ children have been screened for malnutrition ➡ Post-harvest losses of mangoes have reduced by almost 20% To learn more the impact of the ALIVE programme, visit: https://lnkd.in/ecz4Xw2z Photo credit: Lisa Murray/Eugene Ikua/Concern Worldwide #WorldFoodDay #SocialImpact #SustainableNutrition

Consumers don’t always know if meat is safe to consume, which can create unnecessary waste. According to our new research, 42% of people regularly throw away meat. Top reasons for this include spoilage, expiration dates and food safety concerns – all of which can be solved for through preservation. To learn more about how our food scientists extend the shelf-life of meat products, read here: https://lnkd.in/eEX3_3jr #Meat #FoodSafety #FoodPreservation

Don't forget to sign up for our webinar on Tuesday where we'll be discussing the challenges and opportunities for future innovation using taste modulation. Our experts will be discussing the following and more: - How are the proliferation of functional ingredients into the food and beverage industry benefited by taste modulation? - Why is masking important? What does the future of modulation look like? What are the challenges that the food and beverage industry faces surrounding modulation? - What does modulation look like in practical food applications? How does modulation deliver positive nutrition and sustainable nutrition impact? Register here: https://lnkd.in/eQsZ8K3T #FoodIndustry #Nutrition #FoodandBeverage

When we shop, we look for the freshest products so we can enjoy them for longer. But what goes into making sure that meat stays fresh and bread doesn't grow mould too quickly? Predictive modelling. It takes everything science knows about how meat and bread spoil and uses it to predict what could happen under different conditions. For example, if a loaf of bread develops mould, a predictive model can foresee this and suggest mould control changes to keep the bread fresh for longer. This means fewer experimental batches, less waiting time for results, and more rapid introduction of reliable products to market. Read more about predictive modelling: https://lnkd.in/eq-Uepwi #ShelfLife #FoodWaste #FoodInnovation #TooGoodToWaste

Overconsumption of the sweet, salty, and fried foods we love can often lead to serious health issues. That's why today's consumers are more health-conscious than ever, paying attention to labels and actively seeking healthier alternatives. Listen below to Khaled Zitoun, Chief Technology Officer at Kerry APMEA as he explains how we meet this consumer need for healthier options by transforming foods and beverages for the better. Not just by taking out the bad; but by adding the good. To make food healthier, tastier and more accessible for everyone. #SustainableNutrition #FoodandBeverage #FoodIndustry

The fair-trade organic coffee used in our coffee extracts is sourced from the women-run farms of Café Femenino, an advocacy group dedicated to ending the cycle of poverty that affects female coffee farmers around the world. Women coffee producers often undertake the largest share of farm labour, but have fewer rights and little voice when it comes to selling their coffee or making decisions on how their income should be spent. Café Femenino advocates to change this dynamic by empowering women farmers, providing them with direct compensation, and giving them the opportunity and resources to enact positive change in their communities. We are proud to be Cafe Femenino's primary extraction partner and a primary sponsor of the Cafe Femenino Foundation. Together, we're not just making coffee; we're making progress. Cafe Femenino Foundation #Coffee #WomeninBusiness #SocialImpact

Would you have guessed that 9/10 consumers are adopting new shopping habits to reduce food waste, even switching brands if it means wasting less? We studied more than 5,000 consumers across 10 countries in our proprietary Left on the Shelf Consumer Research. The research spotlights four distinct consumer groups, analysing the importance they each place on food waste, as well as why it occurs and potential solutions to reducing it. From the health-conscious consumer to the budget-savvy, it was clear that one-size-fits-all preservation solutions don't cut it anymore. We can help you find the preservation solutions that make sense for your consumer. Discover our future-focused consumer insights on food waste: https://lnkd.in/eEDBdVcv #FoodWaste #FoodPreservation #FoodIndustry #TooGoodToWaste 

Learn more about the concept of trained innate immunity in our latest newsletter. We also share details of two new webinars, one of which will discuss how taste modulation can support positive nutrition, and the other will look at innovative ways in which the foodservice industry can enhance menus to support consumer health. #FoodScience #Health #Foodservice

We invite you to join us on October 15th for an informative webinar exploring Taste Modulation and how it can be used to support positive nutrition. In this session, Katherine Ceschi, Taste Innovation Scientist at Kerry, David Deeley, Insights Manager at Kerry, and Alex Woo, CEO at W2O will discuss the nutrition aspects of taste modulation, consumer and market needs, innovative and cutting-edge research, and case studies from industry leaders. Save your seat: https://lnkd.in/eHzsyYm5 #FoodInnovation #Nutrition #Taste

The way our industry currently produces, consumes and disposes of food is not sustainable for the planet and its people. This week, at Climate Week NYC we are sharing insights, engaging in meaningful conversations, and discussing how leaders in the food system can collectively drive positive, sustainable change. Take a look below to meet some of the Kerry team attending Climate Week. They'll be outlining how science-backed innovation can help prepare for a sustainable future where food is nutritious, delicious and accessible, all while minimising the environmental impact on the environment. Oliver J Kelly Albert McQuaid Ph.D Christina O'Keefe Juan Gabriel Aguiriano Nalda Elizabeth Horvath #ClimateWeekNYC #Sustainability #ClimateAction #FoodInnovation