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Kerry Opens Africa’s Largest, Most Advanced Taste Facility

The new 108,000-sq-ft environmentally efficient South African facility will produce sustainable, nutritious food products for consumers across the continent.

Photo courtesy of the Kerry Group
Photo courtesy of the Kerry Group

Kerry has opened a new $39 million, 108,000-sq-ft taste facility in KwaZulu-Natal, South Africa, to produce sustainable nutrition solutions that will be consumed across the African continent. The facility is one of the company’s most environmentally efficient manufacturing sites, with sustainability features such as low-energy usage equipment, solar power generation to reduce consumption from the local grid, waste heat capture, and efficient water capture, reuse, and reduction.

Kerry also is expanding its Development and Application Centre in Nairobi, Kenya, to further support consumers in East Africa and the development of sustainable food processing for the continent.

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“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,” says Edmond Scanlon, Kerry Group CEO. “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 has had a presence in South Africa since 2011, and 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,” adds Paul Hewitt, vice president, Sub Saharan Africa Kerry Group. “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.”

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