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Kerry has opened a new regional Innovation Centre at Expo City Dubai, expanding its capabilities to help food and beverage manufacturers develop products tailored to local tastes and consumer preferences.
The new facility brings together Kerry’s global expertise in taste and nutrition with regional consumer insights and ingredient technologies, enabling customers across the Middle East to turn product concepts into market-ready solutions.
According to the company, the centre is designed to shorten product development cycles from months to days, giving manufacturers access to its chefs and scientists through shared kitchens, application laboratories and a sensory room.
Customers will be able to develop, taste, test and refine products alongside Kerry’s technical teams before bringing them to market.
The facility is also supported by Kerry’s proprietary artificial intelligence (AI) tools, including Kalaido for product innovation and Nexus for recipe formulation. These platforms draw on market data and the expertise of more than 1,300 Kerry scientists working across its global network of more than 60 technology and innovation centres.
Edmon Scanlon, CEO of Kerry Group, said: “Our new Innovation Centre reflects our long-term commitment to the Middle East and to helping our customers grow. By bringing Kerry’s global expertise in taste and nutrition closer to customers in the region, we can work together to create better products that reflect local tastes and evolving consumer needs.”
The opening also marks an expansion of Kerry’s existing presence in the UAE, where it established its first development centre in Dubai in 2013.
Peter Dillane, president and CEO of Kerry APMEA, said: "With Kerry’s proprietary AI tools such as Kalaido, and our scientists working side by side with local chefs, we can taste, test and refine new ideas right here in Dubai.”
Alongside the opening, Kerry has partnered with Dubai Future Foundation to launch the Taste of Tomorrow Challenge, an initiative exploring how traditional Emirati and Dubai foods can be made healthier without compromising on taste.
The challenge will bring together local chefs and creators with Kerry scientists to reformulate familiar dishes and drinks, including karak, laban and luqaimat, with reduced levels of salt, sugar or fat.
Participants will work across three briefs, developing their concepts in Kerry’s kitchens over ten days, before presenting their creations at Dubai Future Week on 20 November.
