Kerry Group has a presence across multiple continents. [Photo/ Food Business News]
Kerry Group has a presence across multiple continents. [Photo/ Food Business News]

Kerry Group Plc has officially opened the Kerry Kenya Application & Development Centre in Nairobi as the firm expands its presence in the East African market.

The company is a leading provider of taste and nutrition solutions and serves the food, beverage and pharmaceutical industries. Its products are distributed across Ireland, Europe, North America, Asia, the Middle East and Africa.

Kerry Group has been steadily increasing its footprint in Africa, including through the December 2021 acquisition of Afribon. Afribon produces food flavors for the beverage, confectionery, bakery and Dairy markets in Kenya, Uganda, Tanzania, Rwanda and Cameroon.

It also recently unveiled a new $38 million facility in KwaZulu-Natal, South Africa. Kerry describes it as the largest and most advanced taste manufacturing facility in Africa.

“For 50 years, Kerry has focused on meeting local consumer needs grounded in great taste – one of the most important criteria in any food or beverage. Our suite of world-leading technologies combined with our expertise ensures that we can continue to work with our customers to produce great tasting, nutritious products that are respectful of our planet,” stated Peter Dillane, Kerry VP for Middle East, Indian Subcontinent and Africa.

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At a business forum in Nairobi organized by the Business Ireland Kenya, Kerry Group CEO Edmond Scanlon joined key stakeholders in the food processing industry including logistics providers, manufacturing, financing groups, NGOs and academia from local universities to discuss how to accelerate the growth of the food processing sector in a sustainable and profitable manner. Scanlon called on the food processing stakeholders to listen to local consumers and develop high nutritional content food and beverage products at affordable prices.

The firm sought to highlight its commitment to sustainable food processing and use of local ingredients.

At the opening of the Kerry Kenya Application & Development Center, customers were treated to a full menu of food and beverage concepts inspired by Kenyan culinary tradition, a vibrant style with elements of coastal and distinctly East African ingredients and flavors.

In the high-tech labs, customers sampled a  plant-based buffet, as well as snack and beverage offerings with East Africa flavors reimagined in innovative ways by Kerry food scientists.

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