579: Balancing health, cost and taste in food manufacturing

How can food manufacturers simultaneously make products healthier, more affordable, more sustainable, and maintain great taste - all whilst the regulatory landscape is shifting?

The food industry has a rich history of adaptation, navigating everything from global crises, evolving regulatory landscapes, and consumer preferences.

And it looks like that adaptability trait is going to need to continue for the foreseeable future, with the UK's new 10-year health plan and evolving HFSS guidelines creating a “perfect storm” for manufacturers.

In this episode of the Food Matters Live podcast, made in partnership with Kerry, we explore how the industry can navigate these challenges without compromising on consumer appeal.

History tells us the food industry is good at this stuff, so perhaps what’s on the horizon is more of an opportunity than a challenge.

Kerry

Kerry, the Taste Nutrition company, offers solutions that nourish lives all over the world. 

From humble beginnings as an Irish dairy co-operative, Kerry has grown into a large international food industry leader, with offices in 32 countries, 151 manufacturing facilities and more than 26,000 employees globally, including over 1,000 food scientists. 

We bring to the table our strong food heritage, coupled with over 40 years of experience, global insights and market knowledge, culinary and applications expertise, as well as a range of unique solutions that anticipate and address our customers’ needs. 

Consumers want food and beverages that are healthier and taste great while respecting the planet. At Kerry, we are partnering with our customers to create a world of sustainable nutrition for over two billion people by 2030.