Kerry Group opens €38m food facility in South Africa

Kerry Group has opened a new €38 million “taste facility” in KwaZulu-Natal, South Africa, to produce sustainable food for the continent.

Kerry described the facility as “the largest and most advanced taste manufacturing facility” on the African continent. It said it will produce “sustainable nutrition solutions” that will be consumed across the African continent.

Located in Hammarsdale, the new 10,000sq m facility boasts features including low energy usage equipment, as well as solar power generation to reduce consumption from the local grid.

Kerry Group chief executive Edmond Scanlon said: “The opening of the facility in Hammarsdale is a significant step forward in helping to realize our vision of creating a world of sustainable nutrition.

“For 50 years, Kerry has focused on meeting local consumer needs grounded in great taste – one of the most important criteria in any food or beverage.

“Our suite of world leading technologies combined with our expertise and now this state-of-the-art manufacturing facility ensures that we can continue to work with our customers to produce great tasting, nutritious products that are respectful of our planet.”

Kerry is also expanding its development and application center in Nairobi, Kenya, to support customers in East Africa and the development of sustainable food processing for the continent.

Paul Hewitt, Kerry Group vice president for Sub Saharan Africa, said Kerry has had a presence in South Africa since 2011.

“Our success has been based on our ability to deliver truly authentic African taste by identifying traditional food and flavors and reimagining it into today’s modern context,” he said.

“More than understanding consumer taste, we are committed to predicting global and regional trends and innovating with our customers to lead the industry towards the next generation of sustainable African food and nutrition.

“South Africa is in a unique position to service east, central as well as West Africa and we look forward to working with food and beverage companies to create products that will be enjoyed across the continent.”

Kerry said it ultimately aims to decrease the environmental and social impacts of the food industry value chain so that consumers can make “better, healthier choices and leave a better world for future generations”.

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