1. 1 | Taste & Nutrition
Have Your Snack and
Eat It Too:
Helping Healthier
Snacks Taste Better
Naturally
Geri Berdak
VP, Strategic
Marketing
March 11, 2016,
2. 2 | Taste & Nutrition
Objectives of session
• Familiarize you with Kerry – The Taste and
Nutrition Company
• Share top line perspective on snacking
• Provide recommendations for manufactures
looking to enter or grow within this space
4. 4 | Taste & Nutrition
Kerry
Delighting and nourishing consumers across the
globe with products people enjoy and feel
better about.
To be the leader in taste and nutrition for the global food, beverage
and pharmaceutical industries, creating sustainable value for our
customers, employees, environment, community and shareholders.
Our Vision
To help delight and nourish consumers across the globe.
Our Mission
Our Values
Commitment TeamworkExcellence
EntrepreneurshipValue Creation
5. 5 | Taste & Nutrition
Unmatched Taste & Nutrition Solutions
Applications & Culinary Excellence
Insights & Innovation
Food & Beverage Heritage
Science & Technology
Kerry - The Taste & Nutrition Co.
Our heritage, knowledge and expertise enable us to
deliver better taste, health and wellbeing globally.
5 | Taste & Nutrition
7. 7 | Taste & Nutrition
40+ Years of Strategic Evolution
8. 8 | Taste & Nutrition
Taste
We create great tasting
products made from trusted,
authentic and wholesome
foods and flavours.
• Underpinned By: Understanding the
fundamental science of Taste
Flavour Texture Mouthfeel
Appearance Aroma Sensory
• Unrivalled breadth of applications and
culinary expertise
• Leading sensorial science capability
• Delivered By: A Leading Taste Portfolio
To Technology & Products Page
9. 9 | Taste & Nutrition
Nutrition
We develop more nutritious
products that are inspired by
and good for people.
• Underpinned By: Understanding the
fundamental science of Nutrition
Fortification Dietary Nutrition Life Stages
Need States Taste
• Unparalleled functional technology
portfolio complemented by leading
authentic taste delivery
• Key partnerships with research and
educational institutions
• Delivered By: A leading Nutrition Portfolio
To Technology & Products Page
10. 10 | Taste & Nutrition
What Consumers
Want…
Fresh,
Authentic
Convenient
Better-for-You
Great Taste
Sustainable
Transparent
Clean Labels
12. 12 | Taste & Nutrition
Simply Nature
Great Taste. Pure and Simple.
Simply Nature develops partnerships
with farmers and growers the world over
to learn the secrets of growing the most
perfect vanilla, cocoa, coffee, fruit,
vegetables, herbs and spices. We
combine this with our technological
awareness to extract the purest
ingredients available.
• In-depth expertise in all-natural
extraction processes to maintain
real taste
• Fully traceable products,
with declarable origins and
all-natural labelling
• Expertise in tailoring extracts
to suit local tastes
15. 15 | Taste & Nutrition
What’s changed
in snacking
category the
past 10 years?
16. 16 | Taste & Nutrition
Frequency of snacking has increased in the US
Over the last decade there has been a 44% increase in people having at least 3 snacks per day.
16
Source: US Department of Agriculture
17. 17 | Taste & Nutrition17 | Snack Market Insights
Nearly all US adults are snacking… but
Millennials are driving the category
• Millennials accounted for 32% of the
total population in 2014 - one of the
most populous generations in
history.
• They are also the most avid snacks
consumers, with 53% of the
Millennial generation eating more
than three snacks per week,
compared to 42% for Generation X
and 30% for Baby Boomers.
0%
20%
40%
60%
80%
100%
Millennials Generation X Baby boomers Swing
generation
%ofrespondents
World: Snack Consumption Outside
the Home 2013
1-2 per week 3-4 per week
Source: Euromonitor International online consumer survey –
Global Consumer Trends 2013
5-6 per week 7+ per week
Lives characterized by less
structured routines and eating
habits means higher incidence of ad
hoc snacking
Consistent daily habits and
established eating patterns with
lower incidence of snacking
among older cohorts
18. 18 | Taste & Nutrition
The meaning of snacking and meals is changing
18
Satiety Better for You Indulgent
19. 19 | Taste & Nutrition
Any and every category is a potential
source of snacks
“Our competition is not only other jerky manufacturers.
Any snack item is competing for ‘share of stomach’.”
19
- Jon Sebastiani, founder of Krave
20. 20 | Taste & Nutrition
0 10 20 30 40 50
Is organic
Has limited or no added salt
Does not contain trans fats or
hydrogenated oils
Reduced or low calorie
Does not contain corn syrup
Has limited or no artificial
ingredients
Has limited or no added fat
Has limited or no added sugar
Contains added vitamins or
fiber
Supported by a health
organisation
Is all natural
% of respondents
Purchasing Decision: Which of the following
factors or ingredients do you look for on food
labels?
Interest in health is impacting snacking
expectations….moving toward wellness
• Low/Reduced snacks are no longer
resonating well with consumers, who prefer
taste and indulgence over artificials
• However, stealth reduction, or the
reformulation of products by incorporating
healthier ingredients which naturally have
lower salt or fat content, appears to be faring
well.
• 44%* of consumers agreed that they look for
natural ingredients on food labels, as
opposed to 20% for limited or no salt.
• Alternative production techniques, such as
popping, baking and kettle cooking, are
increasingly being explored by snack
manufacturers to tap into growing consumer
demand for such products.
*Source: Euromonitor International online consumer survey – Global Consumer
Trends 2013
22. 22 | Taste & Nutrition
2014 and 2015 have seen a surge in savory
snacks, particularly crisps, emphasising the
heritage and provenance of their ingredients.
Provenance to gain ground as Consumers
go in search of novelty
Drivers of the Growth in Craft Snacks
Ethical
considerations
and locally
sourced Flame Grilled --------- Caramelized Onion ------ Chardonnay
Lobster Wine Vinegar
Lack of
Customized
Snacks
Rise in
Gourmet
Cuisine
Against Big
Company
Mentality
23. 23 | Taste & Nutrition
Stealth reduction will continue to rank high on
the agenda
• We are seeing increasing demand for
naturally healthy snacks with
• Alternative ingredients (vegetables,
pulses, super grains, multi grains)
• Alternative processing techniques
(popped, kettle cooked and baked)
• Boasting protein (nuts, pulses, meat)
• Focusing on heritage (ancient grains,
traditional flavours) is on the rise.
• To take advantage of the stealth
reduction trend the taste and texture, in
particular crunchiness, properties of their
products must be preserved.
Stealth
Reduction
Ingredient
reformulation
Alternative
processing
Protein
Wellness
Reduced salt
and sugar
Reduced fat
Reduced
carbs
27. 27 | Taste & Nutrition
Target the right consumers
Begin by targeting young
adults - the heaviest
consumers of snacks
Be open to the many new
product opportunities
Consumers are very willing
to buy new and innovative
healthy snacks
Reinvent “old” snacks
Shake up old categories and
markets - renovating them
tasty and healthy
Give consumers permission
to indulge
One of the most effective
strategies for snacking
Make your snack premium
Convenient, naturally
healthy snacks can
command a degree of
premium
Summary: Five insights will help you to succeed in
snacking
28. 28 | Taste & Nutrition
Recommendations
1. Being nimble and/or leveraging access
to start-ups to maintain innovation will
be key
2. Tailor snack products for specific
purposes, new channels, different day
parts
3. Focus on stealth reduction, proactive
wellness, clean labels, authentic taste,
and transparency of supply chain
4. Authentic taste will be a key driver -
Leverage clear packaging to deliver a
clean message
‘Together, we can
create world-class
solutions that
delight and nourish
consumers.’
29. 29 | Taste & Nutrition
We invite you to the Kerry’s booth to
sample:
Chipotle Mango Black Bean Sticks
Tropical Refresher with Wellmune®
BOOTH #455
