Page 17 - Food&Drink Business magazine June 2022

“It allows us to continue to support more than 100 local and regional food manufacturers who can now conduct intensive research and development projects using the centre’s New Product Development facilities including lab testing, sensory market analysis and manufacturing pilot lines.
“This greatly reduces the innovation cycle and the requirements for customers to run trials within their own manufacturing facilities, thereby improving their efficiency and ability to meet tight timelines to launch new products.
“Being able to bring together the breadth of Kerry technologies under one roof is key to improving our speed to market and our agility to meet customers’ needs,” he says.
FORWARD FOCUS
Cahalane reflects on Food Innovation Australia Limited’s (FIAL) findings that one of the major challenges for the Australian food and beverage industry is its ability easily adapt
and respond to rapidly evolving consumer needs and changing business and market conditions.
“The Department of Agriculture and fisheries has also identified nutritional value, addressing customer demand, and agile supply chains as major drivers in the sector.
“The focus for revenue growth in our ANZ business over the coming years will come from a focus on our core end use markets of Meat, Beverage and Savoury and emerging categories such as Supplements & Functional Food and Beverages and Plant Based Food & Beverages,” Cahalane says.
The local plant-based market cannot be ignored, with Australia the third fastest- growing market in the world and expected to be worth
$3 billion by 2030. While 55 per cent of
Australian consumers intend to eat more plant-based products, more than one third of New Zealanders are already eating less meat or none at all.
“In fact, 72 per cent
of Australian
consumers believe a flexible diet that
includes meat
alternatives gives them more options to meet their health goals.
“FIAL reports 43 per cent of Australian consumers say current offerings lack the taste and texture of meat, 50 per cent agree that food labelled as plant-based can be described as delicious.
“All this shows that the plant-based market is dynamic and continues to evolve, with the region presenting an incredible opportunity for innovative, great tasting plant-based foods,” he adds.
LEADING THE TEAM
When Cahalane joined Kerry, he was struck by the level of time senior management spent with candidates during the hiring process.
“It showed me that they appreciated the importance of talent and the process of
recruiting the right people. This is what I expect of my senior leaders in our business today, that they invest their time and energy in their people.
“Once you have the right talent, if we take care of them and give the right experiences and support, I believe they will take care of our business,” he says.
For Cahalane that leadership translates into Kerry working with food and beverage companies to produce healthier, nutritious products to satisfy consumer demands, feed a growing population, and are ultimately better for people, society, and the planet. ✷
“ The focus for revenue growth in our ANZ business over the coming years will come from a focus on our core end use markets of Meat, Beverage and Savoury and emerging categories such as Supplements & Functional Food and Beverages and Plant Based Food & Beverages.”
COMPANY INSIGHT
ABOVE & RIGHT: Kerry opened an NPD lab in Brisbane last year to build its local presence.
TOP: Kerry APMEA CEO John Cahalane says putting time and energy into your team ensures success.
MAIN LEFT: For Kerry, while the plant-based trend is in the limelight, it is still focused on core end use markets of Meat, Beverage and Savoury.
www.foodanddrinkbusiness.com.au | June 2022 | Food&Drink business | 17