opportunities for irish dairy - teagasc · dairy market context: new consumers, new tastes 0.0%...
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Opportunities for Irish Dairy An Industry Perspective
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2 | Taste & Nutrition © Kerry 2018
Who we are and what we do
Kerry’s approach to value creation
Responding to opportunities: Recent market innovations
Content
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3 | Taste & Nutrition © Kerry 2018
Kerry Group: An Overview
24,000 EMPLOYEES
135 PRODUCTION LOCATIONS
€18bn ENTERPRISE VALUE
RD&A Locations & Commercial Hubs 64
Regional Technology & Application Centres 6
Global Technology & Innovation Centres 2
Naas
Beloit
Campinas
San Juan del Rio
Durban
Shanghai
Singapore
Bangalore
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4 | Taste & Nutrition © Kerry 2018
40+ Years of Strategic Evolution
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5 | Taste & Nutrition © Kerry 2018
Taste & Nutrition
Leading to Better
The industry’s leading, globally-connected Taste and Nutrition company, operating with a local, proactive
entrepreneurial mindset
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6 | Taste & Nutrition © Kerry 2018
40+ Years of Strategic Evolution 1972 –
Established as Dairy Co-Op
Vertically Integrated
20% of Irish Supply
Over 1 billion+ litres of
milk
Our heritage in dairy
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Kerry Group has a broad dairy portfolio
PRIMARY DAIRY
CHEESE DRY DAIRY INGREDIENTS
DAIRY FLAVOURS SPREADS
PROTEINS NUTRITIONAL INFANT BASES
CANNED INFANT
FORMULA UHT DAIRY
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8 | Taste & Nutrition © Kerry 2018
What Makes Kerry Different? A unique set of dairy capabilities
TASTE
NUTRITION PROCESSING
Taste
• Fermentation
• Encapsulation
• Compounding
• Reaction
• Extraction Unique Delivery Solutions
Nutritional Benefit
• Lower fat and saturated fat
• Protein enhancement
• Salt reduction
Processing & Forming
• Spray drying
• Dry blending
• Pasteurisation/UHT
• Natural cheese manufacturing
• Wet processing
• String cheese
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9 | Taste & Nutrition © Kerry 2018
What Makes Kerry Different? In-market expertise
Development of a Global Technology and Innovation Centre Infrastructure
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.
Model for Growth
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Discover Kerry
The Taste & Nutrition Company
Discover Kerry The Taste & Nutrition Company
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12 | Taste & Nutrition © Kerry 2018
We bring value-add dairy ingredients to many categories…
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13 | Taste & Nutrition © Kerry 2018
Our Ingredient Technology & Application Capability Underpins the Business
Cheese Powder Other Dairy Powders Processed Cheese UHT Bases
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14 | Taste & Nutrition © Kerry 2018
Our Innovation Model
Consumer Market Insight
Food & Beverage Consumer Products
Application Solutions &
Expertise
Product Technology & Process Expertise
Fundamental Science
Scientific Research
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Responding to Opportunities: Recent market innovations
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16 | Taste & Nutrition © Kerry 2018
Dairy Market Context: New consumers, new tastes
0.0%
0.2%
0.4%
0.6%
0.8%
1.0%
1.2%
1.4%
1.6%
1.8%
Fresh dairy products Skim milk powder Whole milk powder Butter Cheese
Dairy Demand Growth 2016-2025
Developed Markets Emerging Markets
Demand growth strongest in emerging markets
Source: OECD FAO Agricultural Outlook
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17 | Taste & Nutrition © Kerry 2018
Combining trends in cold-brew coffee, with strong demand for dairy flavours, suiting local market tastes in Indonesia
Cold-brew coffee; with mascarpone foam
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Up to 40% Fat Reduction & 20% Calorie
Reduction
DairySource
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Hyfoma™
Hydrolysates of dairy and plant proteins,
which can be used to fully replace egg white
and gelatine in confectionery applications
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Ultranor™
A dairy protein product range
designed to enhance the textural attributes of nutritional bars and
provide longer shelf life stability
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Kerry’s Grass-fed Dairy Protein
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22 | Taste & Nutrition © Kerry 2018
Improved Nutritional Value of Grass Fed Dairy*
1. Dhiman TR, Anand GR, Satter LD, Pariza MW. Conjugated linoleic acid content of milk from cows fed different diets. J Dairy Science. 1999;82:2146-2156.
2. Daley CA, Abbott A, Doyle PS, Nader GA, Larson S. A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition J. 2010; 9:10.
http://www.nutritionj.com/content/9/1/10
3. O’Callaghan TF, Hennessy D, McAuliffe S, Kilcawley KN, O’Donovan M, Dillon P, Ross RP, Stanton C. Effect of pasture versus indoor feeding systems on raw milk composition and quality
over an entire lactation. J Dairy Sci. 2016;99:9424-9440. doi: 10.3168/jds.2016-10985.
Higher Conjugated Linoleic Acids1-3
Higher levels of Beta Carotene2
Optimal ratio of omega-6 to omega-3
fatty acids2,3
Higher levels of vitamin E2
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23 | Taste & Nutrition © Kerry 2018
Connecting with Food: The Growth of Grass-fed
Consumers have become more invested in the origin or “backstory” of their foods
Between 2014-2016, the number of global products launched described as ‘grass fed’
or ‘pasture fed,’ increased by 245%
“Grass-fed” has seen a 42% dollar growth from 2015-2016
“Grass-fed” has seen 215% growth on menus over the past 4 years
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Sustainability and Quality Assurance is Key
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Kerry: Creating opportunities for Irish milk
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Thank You