Page 27 - Food & Drink magazine June 2021

location. “The capabilities the site affords us is so important and exciting. We have the expertise in our teams, and now we have the facilities
to formulate, make and commercialise, helping our clients from the beginning to end of a project,” Palmer says.
Guiliano adds, “What
we’re finding right now is there are many untapped creations out there that we can help customers bring to life. It’s much more than the marketing room who gets some great ideas, it’s for them to come to us with those ideas, co-create, and really test it.
“Can these ideas and these concepts be brought to life? If so, can it be done in a competitive manner where it’s acceptable to the retailer and then obviously to the consumer.”
“This investment by Kerry and the Queensland Government will pave an economical and efficient path for commercialisation
of new products. It will
enable regional businesses
to connect and access the global market by leveraging the Kerry brand and its global innovation initiatives in health and wellness, sustainability, convenience, affordability and premiumisation,” she adds.
Kerry’s Graduate Programme will provide employment opportunities for graduates
and facilitate placements at the centre through partnerships with local universities.
“We are committed to investing in local talent and developing the next generation of Australian food scientists,” Giuliano says.
This level of investment in talent and R&D positions Kerry at the forefront of food and beverage innovation in ANZ. ✷
FAR LEFT: New sensory labs are digitised and connected to both labs.
ABOVE LEFT & RIGHT: Kerry’s beverage end use market lab and test kitchens allow for product formulation and commercialisation.
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