Kerry’s dairy role in ‘melt in your mouth’ chocolate

Teagasc National Dairy Conference speakers Albert McQuaid, Kerry Group; Teagasc chairman Liam Herlihy; Natalie Roadknight, University of Melbourne; Teagasc Director Professor Gerry Boyle.

Maltesers, a favourite sweet for more than 80 years, and now available in the USA, includes a key ingredient exclusively supplied by the Kerry Foods Global taste and nutrition business.

The Teagasc National Dairy Conference in Cork on Tuesday heard from Albert McQuaid, the company’s global chief technology officer, about their efforts to add value to dairy ingredients.

World leaders in the science of taste and nutrition, their recent innovations include Hyfoma, a dairy ingredient to replace eggs in some bakery products.

Dairy is also the source for Ultranor, a key ingredient in the growing nutritional bars sector, and for grass-fed dairy protein, which appeals to customers concerned with the purity of products.

Market insights and ingredient technology developed over the near 50 years since Kerry Co-op was founded in 1972 have helped Kerry Foods meet customers’ needs and form successful partnerships with key food processing and food service companies.

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