Kerry Group’s Taste and Nutrition division has announced Malcolm Sheil was appointed as the new president and CEO of its business in Europe.
Sheil was finance director for Kerry Mexico and, prior to that, finance director for Kerry South America in 1998. In 2003, he was president of Kerry’s LATAM business, role he served in for 13 years. He returned to Ireland recently, after being appointed president and CEO of Kerry Europe.
Kerry has recently also announced a new product launch: ProDiem, a plant protein for the snack bar and beverage market, to meet the growing consumer’s demand for plant protein.
ProDiem contains a complementary combination of plant proteins including pea, rice and oat, to improve the protein digestibility – corrected amino acid score (PDCAAS), delivering a solution with a complete essential amino acid profile. The PDCAAS score has been independently verified by a leading laboratory, confirming that with a score of as high as 1.0 it matches that of the best animal protein sources.
In March 2017, the American Society of Baking (ASB) awarded Kerry’s Biobake enzymes with Innovation Award for Operational Excellence.
Kerry’s natural sponge and dough flavor, paired with Biobake enzymes, allows cracker manufacturers to greatly reduce fermentation time or eliminate it altogether.
Bogdan Farjon, research scientist and baker at Kerry, says: “Cracker manufacturers can work with Kerry to develop innovative solutions that lead to cost-savings including reduced scrap dough and also efficiency in processing and startup time.”
In 2017, Kerry’s enzyme business is celebrating 50 years of expertise.