Kerry Ingredients & Flavours is highlighting its chocolate expertise alongside its increasing focus on the German confectionery market at ZDS Chocolate Technology 2010.
Application and technology samples will feature on the Kerry stand, demonstrating the company’s ability to provide solutions to all ranges of the consumer spectrum, from premium to indulgence, through to ‘better-for-you’ options, in chocolate, sugar and chewing gum.
Visitors to the stand will be able to question Kerry experts on topics such as:
• Indulgent taste and texture enhancement systems
• Cost reduction solutions
• Reducing fat and sugar levels
• Natural alternatives
Representing Kerry for the first time at Chocolate Technology International will be the newly appointed End Use Market Manager for Confectionery, Tom Schmedes. “Germany is an important market for us, and is a huge focus for confectionery development in Western Europe, hence our increasing activity in this area”, comments Tom.
“On the Kerry stand we will be demonstrating the progress made in aligning product development, innovation, marketing and promotional strategies, with a specific focus on the confectionery end-use market”, he added.
The Kerry presence at the show will also highlight how the company’s ‘One Kerry’ approach provides unique benefits to confectionery, food and beverage manufacturers. ‘One Kerry’ unites Kerry’s international ingredients, bio-science, sweet, fruit and flavours capabilities, under the theme: ‘where it all comes together’. This provides Kerry’s customers with a single point of access to the company’s industry-leading market applications expertise and broad technology base.
Karl Burkitt, Strategic Marketing Director for Kerry Ingredients & Flavours EMEA, explains: “This is a huge change in the way we work, but it is driven by our understanding that customers increasingly need to work this way for them to meet the needs of their markets and customers. It is all about delivering customer-focused innovation.
“The ‘One Kerry’ approach helps manufacturers stay ahead of their competitors, an important consideration when facing continual pressure to innovate more quickly, add value and cut costs.
Collaboration is a crucial aspect of the ‘One Kerry’ approach. “By working with us, manufacturers can devote more of their energies to creative product development rather than focusing so much on individual ingredients,” concludes Karl Burkitt.
Issued on behalf of Kerry Ingredients & Flavours
Media contact: Clare Walder
Tel. +44 (0)1869 353 800 or email email@example.com
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 the 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 technology 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.