Kerry unveils future-focused F&B innovations at Fi Asia Bangkok 2025

Kerry, a global leader in taste and nutrition, will present a bold showcase of next-generation food and beverage innovation at Food Ingredients Asia (Fi Asia) 2025, taking place from 17–19 September 2025 at the Queen Sirikit National Convention Center (QSNCC) in Bangkok. With over 23,000 attendees expected and more than 750 exhibitors, Fi Asia is recognized as Asia’s premier platform for food and beverage innovation.

Located at Stand #U02 (Hall 4) and themed “Reformulate for Impact,” Kerry will highlight its science-led, insights-driven approach, combining market intelligence with technical expertise to deliver solutions that meet evolving consumer demands. Seminar sessions led by Kerry experts will spotlight advancements in smoke, grill and browning, health & wellness, sodium reduction, and food protection and preservation.

“At Kerry, we’re challenging the status quo with breakthrough technologies and bold concepts that span indulgence to wellness, redefining what’s possible in food innovation,” said Siddharth Rastogi, Lead for Marketing, Retail, and Meat, Kerry Southeast Asia. “Food Ingredients Asia 2025 is our platform to show how future-forward reformulation can unlock real impact while retaining good taste and optimal nutrition. We are excited to invite partners to co-create the future of food with us and inspire the next wave of product development.”

The Kerry Experience at Fi Asia 2025

Innovation with Zero Compromise – Taste, nutrition, and sustainability delivered without trade-offs.
Authentic Taste, with Impact – Boldly crafted taste experiences that meet today’s consumer expectations.
Health & Wellness, Reimagined – Clinically proven ingredients paired with superior taste.

Delicious, Creative Concepts on Display

1. Meat

• Taste Innovation: salt reduction, innovative flavors

  • Applications: marinated chicken, coated chicken, sausages

• Coatings Innovation: new and novel textures

  • Applications: coated chicken

• Food Protection & Preservation Reformulation

  • Linked to interactive seminar content

2. Retail

• Hybrid Functional Beverages, Mocktails & Teas

  • Technologies: Tastesense™ Sweet, Sensations & Masking, Taste, Plenibiotic™, Wellmune®

• Snacks & Noodles

  • Technologies: Taste, Tastesense™ Salt

• Ice Cream

  • Technology: Texture systems

3. ProActive Health

• Focus: digestive, immune, cognitive, women’s and infant health

  • Technologies: BC30™, Sensoril®, Wellmune®, Caronositol Fertility®, LC40® Infant

• Taste into Supplements

  • Technologies: Tastesense™ Masking & Sweet, taste tonalities

  • Applications: gummies, effervescent tablets, powders, drops, sprays

Hear from Kerry experts

Kerry thought leaders will take the stage to share their knowledge and expertise across all three days:

Day 1 – 17 September

• 11:15 AM | Forging the Future of Meat with Fire – Marcus Verkerk, Senior Technical Manager, Smoke & Grill

• 12:00 PM | Supporting Women’s Hormonal Health Journey* – Dr. Celia Ning, Senior Director, Scientific Affairs; Anakkapan Danjarern, Regional Business Development Manager, ProActive Health

Day 2 – 18 September

• 10:30 AM | Sodium Smart, Taste Intense: Kerry’s Next Generation Tastesense™ Salt – Jie Ying Lee, Senior Strategic Marketing Manager, Taste

• 12:00 PM | The ‘Biotics’ Revolution* – Dr. Celia Ning, Senior Director, Scientific Affairs; Anakkapan Danjarern, Regional Business Development Manager, ProActive Health

Day 3 – 19 September

• 11:15 AM | Maximising Safety, Minimising Waste with Food Protection & Preservation – Dr. Pornpun Theinsathid, Business Development Manager, Food Protection & Preservation