IBIE Preview: Kerry Focuses on Sustainable Nutrition

Part of Worldbakers’ IBIE SPECIAL EDITION 2022, we interview important exhibitors about what they bring to IBIE, so readers know what to expect at the Baking Expo that takes place between September 18-21, 2022, in Las Vegas. Today we interview Peggy Dantuma, Business Development Director, Bakery, Kerry.

Kerry partners with bakers to create a world of sustainable nutrition. This means reducing waste through shelf-life extension, preventing microbial spoilage and staleness, starch retrogradation and flavor degradation. Visitors can expect to find a range of solutions to reduce food waste through enzymes and preservation with our highly-specialized team eager to support our customers with Kerry’s technologies and application expertise. 

The bakery industry has been hit with some material challenges with the price of wheat increasing threefold in many regions and availability or reliability of supply of many ingredients at an all-time low. Couple this with inflation challenging consumers’ budgets and the pressure to optimize bread production efficiency and absorb some of the impact to protect vulnerable consumers on the breadline is a common conversation.

This is a pivotal time where it has never been more valuable to protect and extend the shelf life of products so that they can nourish consumers and deliver their full value to producers.

Whether the ultimate goal is stabilizing the price of a loaf of bread for the end consumer or standing out on shelf with clean label ingredients and sustainable nutrition, we have the experts on hand to formulate for success.

Kerry utilizes its deep technical expertise to identify, provide and implement solutions that can successfully replace unavailable or more expensive ingredients, extend shelf life or clean up ingredient labels, thereby elevating your formulation and final product.