As per the report, Amul has risen from second in 2023 to become the world’s strongest food brand in 2024, with a Brand Strength Index (BSI) score of 91 out of 100 and an AAA+ rating. Amul annually procures 11 billion litres of milk and is worth Rs. 80,000 Crores (US$10 billion), with its products being picked up 22 billion times in a year, the highest in the world. The Amul brand is marketed by Gujarat Cooperative Milk Marketing Federation, the largest farmer owned cooperative in the world.

Among the top 50 global brands listed in the report, Amul is the only Indian brand to be featured. “Being India’s largest food brand and a farmer organisation, we have envisioned to becoming a bridge to bring every agricultural produce of our farmers into the kitchens of our consumers through a variety of products. The categories range from organic aata, rice and pulses, chocolates, breads, rusks and cookies, to ready-to-cook dairy and potato-based snacks, as well as honey,” according to the co-operative.

Jayen Mehta, MD, Amul said, “This is indeed a proud moment for the entire Amul team and our 3.6 million farmers, who have contributed to build and nurture this brand. We have always believed Amul’s currency is not milk, but trust. It is this trust which has created the brand that is loved by every generation of consumers over the last 78 years. “
Amul’s branding strategy has solidified its position as a household name in India. With an 85% share in the Indian butter market and 66% market share in cheese, Amul’s branding efforts have successfully resonated with consumers.

With a growing demand for healthier dairy products, including high protein, low-fat, and lactose-free options. Amul has launched High Protein Milk, High Protein Whey concentrate in plain and chocolate flavours, High Protein Paneer in addition to the High Protein Buttermilk, High Protein Lassi, Lactose Free Sweets, Sugar Free Cookies, Ice Creams, Flavored Milk and Lassi.

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To celebrate MULTIVAC’s success, on 2-3 October the company’s in-house event returns, where visitors will be invited to discover its huge range of products and services at its Innovation Centre in Swindon, which was refurbished only last year.

The event will focus on three core strengths: sustainability, automation and digitalisation, and will include exhibits of new product launches, full-line solutions, compact machinery options, and smart services.

The day will be rounded off with an Oktoberfest evening event, which will host a German style BBQ, evening entertainment, and the company’s first ever charity auction. From VIP tickets to FC Barcelona and 4 Ball Golf at Trump Turnberry, to a helicopter ride for four, 3 course Michelin star dinner and a spa break, there are appealing prizes for everyone.

Secure your invite here.

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The company started small with a limited equipment range but quickly grew with innovations from both Quadro and YTRON as well as Dudley’s undoubted sales technique.

The company has been active in supporting ISPE, as a founding member of the UK Affiliate.  We have also supported the PPMA since 1993. since we started and we continue with representation at the major industry exhibitions and conferences.

In recent years the portfolio of equipment has been extended to including VMI Mixing Systems, Laboctontrole Sampling devices and Fitzpatrick milling and roller compaction systems.

With three generations of the Bradley family now part of the company we are excited to be celebrating this milestone and looking forward to a fantastic future continuing to provide process solutions to the wide range of industries we serve.

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AHDB takes a science-based approach to communicate accurate and transparent information about the nutritional benefits of red meat and dairy. Let’s Eat Balanced is proudly built on the foundation of the Eat Well Guide, which encourages a varied, healthy and sustainable diet.

The previous burst of the campaign, in January 2024, positively shifted consumer perceptions on meat and dairy’s nutritional benefits. With a six per cent and four per cent rise, respectively in consumers agreeing that meat and dairy are a natural source of vitamin B12 (February 2024 compared with August 2023, Source: TwoEarsOneMouth Campaign Evaluation).

In a further positive result, the Autumn 2023 and New Year 2024 campaigns reached 47 million adults and generated 94 million social media impressions. Seven out of ten consumers who saw the This & That TV advert said it provided them with new information about meat and dairy, which they felt empowered them to defend their dietary choices(Source: TwoEarsOneMouth Campaign Evaluation). One consumer commented that the advert is “very entertaining, motivating, and informative. I like that it is so upbeat and positive about meat and dairy.”

People will see the This & That adverts online on YouTube, broadcast streaming services including ITVX, Channel 4, Sky Go, Disney+, and on social media – Facebook, Instagram, and Pinterest. A partnership with Tasty UK to create ‘Balanced Bites’ videos will encourage the Gen Z (18-25 years) audience to create healthy dishes using British red meat and dairy. The campaign will feature in stores and online at five major retailers.

Carrie McDermid, AHDB head of domestic marketing, says, “We are pleased that the January Let’s Eat Balanced campaign performed so well. It successfully highlighted the important roles our farmers play in providing high-quality produce and their dedication to environmentally friendlier practices. We are proud to be back championing British meat and dairy on behalf of our levy payers. This September campaign features a number of farmers on social media showcasing their resilience and tireless dedication to producing the food we eat.”

Silas Hedley-Lawrence, a farmer from Oxford, says, “The Let’s Eat Balanced campaign, funded by our levy, educates consumers about the importance of red meat and dairy in a balanced diet, using evidence-based research. It promotes our positive farming practices and showcases the high quality of British produce. It helps us tell our stories and reach more consumers. As a farmer, I am proud to play my part.”

For more information about AHDB’s Let’s Eat Balanced campaign, and the vibrant ‘This & That’ advertisements, please visit ahdb.org.uk/letseatbalanced

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With a robust manufacturing infrastructure and a team of experienced professionals, Sovereign is a highly respected supplier to the dairy industry, particularly renowned for its milk bottle labelling solutions.

At this year’s PPMA Show, Sovereign will be exhibiting the range of weigh price labellers from Coop Bilanciai, which are widely used in the dairy industry.

Visit them at Stand G10 to see their range of machinery in action.

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On the Rotech stand will be a selection of UK designed and built feeding systems, for applying variable information to packaging off-line. These feeders are manufactured to handle a variety of flat-form substrates with ease. When paired with a printer and/or labeller, they reliably print and/or label at high speeds, offering a cost-effective solution for coding away from the main production line.

PPMA Show is the UK’s leading production line event, showcasing the latest in processing and packaging machinery, including robotics and industrial vision. Covering everything from food, beverages and pharmaceuticals to household chemicals and toiletries, FMCG, and contract packers.

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Among the machines on show will be the high speed SPA2 Nano UV laser system, which offers high contrast, damage free operation, and clean and uniform marking making it ideal for a variety of delicate or difficult substrates including flexible packaging films. There will be live demonstrations of a conveyor mounted Macsa low cost idTIJ thermal inkjet printer. With significant ease of use and low maintenance benefits, the idTIJ is aimed at fast, high-resolution applications. Macsa’s affordable Spark small character laser coder and fibre laser coder for marking aluminium beverage cans will also be highlighted.

Find them at the stand E52.

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Essential groceries such as bread, vegetables and fruit were listed as the most likely items to end up in the bin, as people admitted to struggling to eat food before it goes out of date. Fruit and vegetables for example, were top of the throwing away list, adding up to £5.24 week, or £272.48 per year, and discarded more than once a week. Bread also saw high throw out rates of once a week, or £1.40 a week.

Three out of the top ten items were dairy. Makes sense as most people have some dairy in their fridges. Milk was thrown out 47 times a year on average, every 10 days, for a total of £0.65 per week or £33.80 per year. Yogurt was binned about 41 times a year, or every 12-14 days, and cheese was chucked every two to three weeks, at a cost of £2.08 per week.

The survey did say that Brits are better at using up milk, with the majority throwing this fridge staple out less than once a month, while a third (36%) said they never throw it away at all. No, we go through every drop here at our house.

Commenting on the findings, Sarah Heap, food storage expert at AO.com, said:

“In the wake of the cost-of-living crisis, the findings that Brits are binning the equivalent of a month’s worth of food every year is really shocking – especially when this figure equates to more than the average UK salary in a person’s lifetime.

“However, our study found that many of the essential food items that are ending up in the bin could actually be saved. Technology has its role to play in helping us to live more sustainably, and it’s important people make the most of the way they store foods to prolong shelf life. All the items listed in our survey can be frozen, if prepared in the right way first.”

In light of the findings, AO.com have partnered with influencer Kate Hall, known as The Full Freezer, to help Brits make the most of food storage options and reduce waste in their households.

To access the free expert advice and hacks, visit the AO.com website.

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Located at Stand E80, WMFTS will demonstrate its peristaltic and sinusoidal pumps, which enable companies to optimise efficiencies and increase productivity while reducing energy costs, water use, and waste with shear-sensitive pumping.

Visitors to the WMFTS stand can learn how Certa Sine pumps from MasoSine, maintain yield while increasing output in food and beverage and biotechnology applications. Due to its one shaft, one seal design, Certa is considerably more energy efficient than other positive displacement pumps, the company says.

The Qdos range of chemical metering and dosing pumps offer reliable and cost-effective performance for water and waste treatment in a wide range of food and beverage processing plants and applications. Qdos H-FLO, the latest addition to the range, is designed specifically for higher flow rates up to 600 L/hr.

Other products on the stand will include high-purity Aflex PTFE flexible hoses with best-in-class kink resistance for the most challenging applications, and a 530 series cased pump designed to deliver unrivalled accuracy with fluid fully contained and an intuitive user interface.

WMFTS is a wholly owned subsidiary of Spirax Group (Spirax-Sarco Engineering), with 47 operating units worldwide.

Further information can be found at www.wmfts.com.

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With water shortage fears growing across the UK, companies are re-examining their production processes with a view to reduce the waste of this valuable global resource.

“Without a rapid, effective treatment option, liquid effluent can become a costly issue to tackle.” Says Jamie George, projects & business development director at Axium Process.

While effluent composition varies with the industry, it is usually composed of microplastics, fats, oils, grease and many other unsavoury particulates. Membrane filtration is able to selectively separate these suspended solids, leaving behind high-quality water that is immediately available for reuse in upstream or downstream processes.

Eliminating the need for damaging chemical flocculants, membrane filtration reduces the risk of damage to our rivers and waterways and could potentially reveal the presence of valuable materials that would otherwise be destroyed using alternative methods.

Jamie George states “Initial pilot trials on the feed material are carried out, either at our Swansea test facility, or at the manufacturer’s premises. These are instrumental in how we identify and adjust process parameters for optimal filtration results.”

Able to provide a reliable, cost-effective solution to reducing discharge volumes with the potential to recovering up to 90% of wastewater, membrane filtration is a tried-and-true solution for water recovery needs. Plants can be constructed in a variety of set-ups, from containerised units to small, compact systems that can be moved to other areas as needed and can also be designed with future expansion in mind.

Axium’s extensive expertise allows for the design and manufacture of crossflow membrane filtration solutions tailored for diverse applications, all while adhering to international regulations and maintaining the highest of hygienic standards.

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For many food and drink categories in retail, spend on ice cream has grown significantly. However, this is driven by inflated prices rather than sales, as units are down -4.4%. The number of households buying in to the category remains extremely high at nine in 10, but high prices mean that they are having to shop the category less frequently, and when they do, buy less (Kantar, 52 w/e 9 June 2024). This will undoubtedly be the continued impact of the cost-of-living crisis, negatively impacting treating categories like desserts.

Unsurprisingly, sales of ice cream rise in the summer months, coinciding with warmer weather. However, with UK summer weather becoming more unpredictable, the focus should be on helping consumers view ice cream as less weather dependent. Processors and retailers could promote ice cream as a year-round indulgence for consumers, tapping into occasions beyond just a ‘cooling down’ treat on a summer’s day.

Around 68% of consumers who have eaten ice cream in the last three months often eat it with a dessert and 63% eat it when having an evening in (Mintel, Ice Cream – UK, 31 March 2024). Many consumers have also turned to at-home socialising in recent years, and according to Mintel, 46% of consumers who have eaten ice cream in the last three months often serve ice cream to guests when hosting at-home social gatherings.

Retailers can tap into these ice cream trends and encourage evening consumption by communicating things like ‘movie night’, ‘date night’ or ‘dinner party dining’, and by pairing inspiration and co-merchandise with relevant complementary products, such as desserts, fruit or meal deals.

However, it isn’t just dessert that presents opportunities for dairy. Cheese and butter dominate lunchtime occasions, being found in 24% and 15% of all lunchtime meal occasions respectively, and 65.5% of sandwich occasions featuring dairy. Italian dishes also continue to gain share of total dairy occasions, as carbonaras, pasta bakes and spaghetti bolognaise all saw year-on-year growth (52 w/e 12 May 2024).

Tom Price, AHDB retail and consumer insight analyst, noted, “Cost conscious consumers have been making increasingly simpler meals with fewer ingredients in an attempt to save money. Therefore, a key focus to boost dairy usage should be on promoting the use of dairy as a ‘treaty’ extra ingredient or topping to add flavour to meals.

“Pasta dishes are a key area where added dairy can be used to enhance meals, for instance by promoting recipes that include cheese, or encouraging the addition of ice cream or cream to desserts to boost enjoyment through indulgence.

“Milk usage within coffee is also increasing, so providing inspiration to help consumers recreate more premium out-of-home coffee experiences within their homes could help boost milk sales.”

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One such speaker is Julia Chistova, CEO of France Process, who will be discussing the topic, “The acidification curve is the key to your best cheese” at 10:00. Julia created the engineering company France Process 17 years ago. Two years ago, France Process entered the UK market.

As pioneers in French cheese technologies and equipment, including delivery and installation, it brings a unique level of expertise to the table. Its approach is not about fitting your project into standard parameters, but about choosing the right equipment based on a firm’s specific technology. They are committed to excellence in its work and maintain a responsible, precise, and transparent relationship with its clients.

Eight years ago, Julia created a two-week Advanced cheese technology course in France with Actalia Produits Laitieres and EnilV. Two years ago, this course was made available in English, and it has since gained popularity among the UK and American clients, which is a testament to its quality and success.

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 The Soil Association-approved blue cheese has taken 12 months to develop using Acorn Organic Dairy’s organic milk from cows grazing on pasture in Yorkshire and the Durham Dales. Organic versions of its other cow’s milk cheeses will follow, creating a full organic range.

Shepherds Purse, which is celebrating its 35^th anniversary this year, has established an award-winning range of 10 cow, sheep and buffalo cheeses, but this will be its first organic cheese in the range. It is now available for independent retailers and cheesemongers to order via their wholesalers, and to consumers online, as of 1 March 2024.

Yorkshire Blue, a mild and creamy cow’s milk blue cheese, launched in 1995 and was the family-run cheese maker’s first blue cheese. It has gone on to become Shepherds Purse’ most popular cheese winning a trophy cabinet of awards including Gold at the World Cheese Awards 2019. It is sold in multiple retailers, cheesemongers and independent food retailers across the country including Waitrose, Marks & Spencer, Morrisons, Booths, Sainsbury’s and Tesco and makes up over 40% of its total sales.

Caroline Bell, joint managing director of Shepherds Purse cheese said: “We’re thrilled to have officially launched the organic version of our popular Yorkshire Blue in collaboration with Acorn Organic Dairy.  We’ve been driven by a passion for artisan cheese making and health, which has gone hand-in-hand with a deep commitment to farming and sustainability, ever since our mum, Judy Bell, founded Shepherds Purse 35 years ago.  It’s special to be launching this cheese in our 35^th year, making Yorkshire Blue available to those who are choosing organic for many reasons including for health and sustainability.”

Consumer interest in buying organic food is increasing with figures from the Soil Association’s annual report showing that the organic food and drink market grew 2% in 2023 ending the year valued at £3.2billion almost double its value in 2011.

Shepherds Purse, based near Thirsk, North Yorkshire, is an independent family-owned dairy. It was established by Judy Bell MBE in the 1980s and is now run by her two daughters Caroline Bell and Katie Matten. Their cheeses are available across the UK in most major multiples as well as farm shops, independent delicatessens and specialist cheese shops.

For more information on Shepherds Purse, visit: shepherdspurse.co.uk

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Recent falls in milk prices have previously been attributed to the “spring flush” – when cows naturally produce more milk as they are let out into fields – leading to oversupply. Yet with retailers set to slash the price of milk, plus soaring industry energy bills and rampant labour shortages, milk processing lines need to be doing more to ensure they cut waste costs and save every penny to remain agile.

Mark Andersen, CCO of Lyras, a Danish company specialising in sustainable pasteurisation technology, commented. “The UK dairy industry is facing significant challenges, where intervention is needed to cut waste costs and streamline processing lines. Dairy producers must find ways to reduce the cost of their operations as soon as possible in order to respond to slashed consumer prices.

“In recent years, renewable processing technology has become a reliable alternative to more traditional processing methods. However, the dairy industry remains conservative when it comes to abandoning tried and tested methods for a modern, future-proof alternative. Despite their chosen methods lasting for hundreds of years, producers should not be afraid to turn to a newer, cleaner alternative, especially when the threat of an industry-wide squeeze might push out those unwilling to adapt and eclipse smaller dairies entirely.

“Renewable technology used in the production and treatment of dairy products aids in reducing operational costs, meaning production lines have a greater processing efficiency and can be more financially flexible in the long-term. Ultimately, dairy producers, like any other business, need to act in their best interests to protect themselves, and using sustainable methods means protecting the planet while future-proofing themselves during times of difficulty.”

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One forgets, like children, how busy kittens are. I came down to a collective of kitten wreckage – pillows on floors, all food consumed, something I thought was tucked securely away, out on the floor and unravelled. 

They have ignored the sumptuous cat bed I purchased for them, in favour of sleeping on the cushioned chairs tucked under the table. This is like every other cat we have had. Back to vacuuming the chairs regularly so as to not have hairy bottoms. We also understand that to the cats, we are the staff. But pets have many rewards and these are small prices to pay.  

Meanwhile, it’s September and we are all gearing up for the big event in October, Dairy Industries Expo. Lots of scurrying around behind the scenes, for the opening of our inaugural event. So much to do and prepare, but like the cats, well worth the effort. In some ways, we discover that anything worth doing is not always the easiest thing to do, but the results will pay off, in seeing everyone in glorious Harrogate networking, showcasing their equipment and services solely for the dairy industry. Not to forget the interesting seminars that will occur over the two days. There will be many things discussed that pertain to dairy processes and products, and all the steps involved, from conception to production to retail. It promises to be a cracking two days in October, and this time next month, we will be right in the middle of it all. Too exciting! Make sure you don’t miss out on this event and see you there.  

dairyindustriesexpo.com 

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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Meanwhile, the EU’s quota is 25,000 tonnes with the in-quota duty of 0% being phased in over seven years, with the addition of an in-quota duty for 6,061 tonnes allocated under the EU’s WTO schedule going from €170.6 to zero for cheese for processing and whole cheddar cheeses between 33 and 44kg in size. This quota will be managed on the basis of an import licence.

Butter to the UK will be reduced to zero tariff after five years on a first come first served basis, and whey and SMP powders after year four, with liberalisation at entry into force for liquid products such as yogurt and liquid milk.

For New Zealand butter exports to the EU, a new FTA (free trade agreement) TRQ (tariff rate quota) of 15,000 tonnes will be phased in over seven years with a steadily reducing quota duty until year seven, where in-quota tariff will remain at 5%. In addition, 21,000 tonnes of the current WTO quota of 47,177 tonnes (with an in quota tariff of 38%) will be reduced to 5% of the MFN. Import licences will be managing the quotas.

For milk powders to the EU, an additional FTA TRQ of volumes increasing from 5,000 tonnes at EIF to 15,000 tonnes from year six and beyond, with an in-quata tariffs of 20% on the MFN rate. For dairy PAPs and high protein wheys, the TRQ will rise to 3,500 tonnes in volume in year six and beyond will be opened with a 0% in-quota tariff.

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Machine World’s ROKK RBR1400 butter reworking homogeniser reduces thawing time and optimises consistency, giving customers a high-quality product with improved spreadability and a longer shelf life. With a full stainless-steel construction and improved safety chute, the RBR1400 gives customers full control over the pneumatic force feeder and auger speed, making it easy to achieve a consistent, bespoke product every time, the company says.

It joins the stable of new and used machinery spanning the full range of processing needs for the dairy industry, from separation through to storage and packaging.

This one-stop-shop approach to processing gives customers a whole host of benefits, as Tim Darvill, Machinery World’s head of UK sales and procurement explains: “We can knowledgeably support and advise our customers on any aspect of their machinery needs, because we understand the processing cycle from beginning to end. This means that whatever piece of machinery they wish to replace, we can assess, recommend and supply options to suit their needs.

“We always have an excellent selection of new and used machinery in stock, and contacts around the world enable us to quickly source an alternative if that will be the best fit for the customer. Combine this with the support available from our team of expert engineers and the thousands of spare parts we have on site through our sister company, Dairy Bits, we can take the headache out of any situation.”

Darvill is a chartered engineer and joined Machinery World three and a half years ago, having spent many years working for large, blue-chip companies including Dairy Crest and Britvic Pepsi.

He was attracted to Machinery World because of its customer-centric approach, he says. “We listen and respond to the customer’s specific needs and requirements from a technical, practical, and budget focused perspective, making informed recommendations that really work for their business.

“This also enables us to identify new applications and build machines which offer a versatile range of solutions, like the ROKK CCM200 cooker, cooler or mixer. The CCM range offers a wide range of usages across many industries including dairy, plant based and food processing and is available in sizes from a five-litre pilot plant through to 1,200 litres for larger batches.”

He was joined last year by Arun Jacob, who has taken over customer contact across the north of the country to ensure every customer continues to receive the Machinery World hallmark of a bespoke and personalised service.

Also an engineer, with an M.Sc from Nottingham University and MBA from Strathclyde University, Jacon has worked in the food and dairy processing equipment industry for over 15 years and finds the Machinery World approach both educational and rewarding.

“Machinery World is the only company I know in this sector which puts the extra effort in to go and visit every customer, no matter where they are based, or what their budget is,” Jacob says. “No two client operations are the same, so this means I’m not only able to give them the best possible advice for their bespoke needs – I’m also constantly expanding my own knowledge and expertise.”

The registration form for the Dairy Industries Expo can be found here.

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In Africa, Arla’s Kaduna dairy farm recently took delivery of 216 Danish Holstein heifers in Nigeria, The Nation reports. The farm is set to open later this month, and is the first state of the art facility in the country, with space for 400 milking cows. Production should commence in the third quarter of 2023. Arla has been involved in Nigeria for years, and earlier this year, it signed a new five-year memorandum of understanding, further committing to it helping and developing the local dairy sector in the country.

In India, dairy giant Amul has opened a research laboratory for the testing of organic products of all types. As the industry there becomes more organised, Amul is leading the way with food safety testing in the organic sector.

In multinational news, Danone is seeing positive prospects as China reopens post-pandemic, according to its first quarter 2023 report. A recovery in tourism and hospitality, along with a reopening economy, may aid dairy demand, which is Danone’s second largest market, after the US.

Here in the UK, Dairy Crest’s Davidstow creamery is looking to expand production at its Camelford site, and has applied for a permit variation to the UK’s Environment Agency to up its output to 11.4 tonnes per hour from 9.6 tonnes. This site was fined in 2022 for environmental offenses, and part of the application is to update operations and make improvements, including to the treatment works. (via southwestfarmer.co.uk)

• Suzanne Christiansen, editor, Dairy Industries International.
  Keep in touch via email: suzanne@bellpublishing.com
  Twitter: @dairyindustries or LinkedIn: Dairy Industries International magazine

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“As we marked Kerry’s 50th year in 2022, we achieved record organic revenue growth against the backdrop of an exceptionally dynamic operating environment. I am proud of the broad-based volume growth we delivered across our end use markets, channels, regions and emerging markets despite the macroeconomic conditions,” says Edmond Scanlon, CEO of Kerry. “Our teams worked closely with our customers to actively manage through the inflationary environment, while continuing to innovate and develop their offerings to meet evolving marketplace needs.

“We completed a number of acquisitions aligned to our strategic priorities of taste, nutrition and emerging markets, and since year-end we announced the potential sale of our sweet ingredients portfolio, as we continue to enhance and refine our business to areas where we can add most value.

While recognising the current market uncertainty, we believe we are strongly positioned to continue to grow our business through this period. In 2023, we expect to achieve 3% to 7% adjusted earnings per share growth on a constant currency basis, before the dilution from the potential sale of the sweet ingredients portfolio.”

Group EBITDA increased by 12.9% to €1.2 billion, with an EBITDA margin of 13.9% (2021: 14.7%), as the dilution from the impact of passing through input cost inflation was partially offset by accretion from portfolio developments, operating leverage, mix and efficiency initiatives.

Constant currency adjusted earnings per share increased by 7.3% to 440.6 cent (2021: 12.1% increase). Basic earnings per share was 341.9 cent (2021: 430.6 cent) as the prior year included a credit from the sale of the Consumer Foods Meats and Meals business.

Research and development expenditure amounted to €303m (2021: €297m) and net capital expenditure was €217m (2021: €315m) as the group continued to invest in its strategic priorities.

Good progress was made in the year against the Beyond the Horizon sustainability strategy and commitments. Kerry increased its nutritional reach to 1.2 billion consumers globally. The group achieved a 48% reduction in Scope 1 & 2 carbon emissions, while strong progress was made in reducing food waste in Kerry’s operations by 32%, the company says.

“The overall demand environment remained robust through the year despite the macroeconomic backdrop. Consumers continued to seek new taste experiences, cleaner labels and added functional benefits through food and beverages. The cost-of-living crisis has resulted in many consumers looking for relative value options to meet their purchase preferences, depending on their available resources,” the firm noted in its summary.

“Customers continued to prioritise the resiliency of their supply chains through this period of inflationary pressure. Innovation has become increasingly more targeted, as they seek to meet various consumer preferences within different price ranges. Customers are working with and looking for supplier partners to support them in addressing these current market challenges and opportunities, as they navigate through this dynamic operating environment.”

At the outset of 2023, while market conditions are currently uncertain, Kerry remains strongly positioned for growth ahead of its markets, it says. The group will continue to manage input cost fluctuations with its well-established pricing model. Kerry will continue to invest capital aligned to its strategic priorities and strategically evolve its portfolio.

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