USA – The food ingredients supplier, Kerry has inaugurated a new savory research and development center in the US, after investing US$65 million to expand its leadership in flavor innovations.
Located at its Taste Center of Excellence in Clark, New Jersey, the facility expands the company’s capabilities in the development and manufacturing of savory solutions for consumers.
The new Savory Center of Excellence is a state-of-the-art facility featuring sophisticated equipment with safety, quality control, and supply chain efficiency, said Kerry.
It is home to research and development experts and flavourists across Sweet, Savory and Natural Extracts, a customer engagement and innovation suite, and sensory and analytical capabilities.
The R&D facility aims to support Kerry’s efforts in product development and innovation in food ingredients and flavour products to customers in the food and beverages space.
“This investment demonstrates not only Kerry’s impressive Taste portfolio and expertise, but also our dedication to continuously raising the bar when it comes to the safety of our people, the quality of our products and delivering a best-in-class experience for our customers,” said Mark Shipley, Chief Operating Officer, Kerry North America.
Along with Kerry’s Sweet & Natural Extracts Center of Excellence, the expansion aligns to the company’s “Towards 2020 Sustainability” commitment which looks to do business in an environmentally-friendly manner.
This further positions Kerry to support customers in the creation of great tasting, clean label products that are healthier, more nutritious and have a lower environmental impact.
Kerry said the investment will create 85 additional jobs, bringing the total number of people employed at the facility to 276.
According to Kerry, the Taste Center of Excellence in Clark is a zero waste to landfill facility and is a member of SEDEX, a platform that empowers ethical supply chain.
“This project has been a massive collaborative effort across the company, leveraging our internal subject matter experts and resources to holistically provide engineering and manufacturing solutions for implementation across multiple technology platforms,” said Martyn Tuthill, Vice President Operations, Taste.
“Our increase in automation and implementation of new technologies will ensure that we are best placed to meet the demands of our customers and grow our business, as well as meet our sustainability goals.”
The Clark facility provides taste solutions for end use markets such as meat, prepared meals, sauces, and beverages, among others and the investment was driven by demand for clean label solutions.