Designing Sustainable Processes for Efficient and Responsible Production with Gilles Halotel, VP, Technical Taste at Kerry [Speaker Spotlight]

Shaping the Future of Sustainable Nutrition: Insights from Gilles Halotel, VP of Technical Taste at Kerry, at the European Food Manufacturing Summit

At Kerry, sustainability isn’t just a buzzword—it’s a commitment to transforming the food industry through innovative taste solutions. With over 30 years of experience in food science and flavor creation, our featured speaker, Kerry’s Technical VP, has been at the forefront of sustainable nutrition—helping shape the future of food through cutting-edge technology, responsible sourcing, and consumer-driven solutions.

Join us at the European Food Manufacturing Summit on June 11-12, 2025, in Düsseldorf, Germany, for exclusive insights from industry leaders who are reshaping food production, optimizing supply chains, and driving sustainability.

Don't miss the chance to hear Gilles Halotel, VP of Technical Taste at Kerry, share his expertise live at the summit!

Please introduce yourself and describe your role/responsibilities as the VP of Technical Taste at Kerry and your journey into the food and beverage manufacturing industry.

I started in the industry more than 30 years ago. I am a food chemist by education with a specialization in flavor creation.

I began my career in the lab as a flavorist, creating flavors. Since then, I have evolved into various customer-facing and sales enablement roles within both French and Swiss-based companies. I have had the opportunity to work for the two largest Swiss-based companies in the flavor and fragrance industry, gaining experience across multiple continents and countries. Throughout my career, I have managed people, technologies, countries, and portfolios—all while staying connected to the flavor and taste industry.

My focus has always been on making food taste better. That passion has driven me throughout my career, leading me to my current role as Technical VP at Kerry, where I have been for a little over a year. My mission is to help Kerry transition into a taste-focused company and drive its sustainable nutrition program. It has been a fascinating journey so far.

What unique challenges have you encountered when embedding sustainability principles into food production processes, and how have you addressed them?

We are dealing with everything and anything at the same time. When discussing the sustainability dimension of the food business, we needed to understand what that really means in terms of taste.

When we see our customers addressing Scope 1, Scope 2, and Scope 3 emissions, we recognize that we, too, have Scope 2 and Scope 3 responsibilities. Sustainability is a shared journey, and everyone is embedded in it. For us, it was crucial to first understand our customers' expectations. Since we operate in a B2B space—although Kerry also has a B2C presence—our focus has been on understanding what others expect from us and how we can collaborate to achieve our shared objectives.

The first step was to gain clarity on what we were discussing. Once we had that understanding, the next challenge was translating it into tangible actions that would enable both us and our customers to achieve our goals.

The process followed a structured approach: Step one—understanding. Step two—alignment. Step three—taking action. Step four—measuring results. Step five—adapting and improving our approach. This framework applies to everything, from the types of ingredients we use to the materials we source. To effectively manage our customers' Scope 3 emissions, we first needed to ensure full clarity on how we handle Scope 1 and Scope 2 emissions internally. It's a complex matrix, but it is crucial to our sustainability strategy.

Another critical element is ensuring that our people—especially those working in the lab—understand these concepts and apply them in their daily decisions. Effective communication plays a key role, using pragmatic and simple KPIs that everyone can grasp. This is why, at Kerry, we built our Sustainable Nutrition agenda. Our purpose is clear: to become a sustainable nutrition company. This mission translates into concrete actions that benefit our people, communities, and customers.

Of course, this is a long-term journey. We are not there yet, but the goal is clear, and the destination is set. The path to reaching it will take time.

Can you share examples of advanced tools or technologies that your organization has implemented to improve efficiency while minimizing environmental impact in food manufacturing?

At Kerry, we have a range of innovative and practical taste technologies designed to make a meaningful impact on our customers and consumers worldwide. When discussing sustainability and the transformations we need to embrace, we must always keep in mind that we are in the food business. Whether it's food or beverages, the principle remains the same—taste is the ultimate non-negotiable factor.

You can have the most sustainable solution in the world, but if it doesn't taste good, consumers won't buy it, and it won't make an impact. That's why our focus has been on ensuring that every taste solution we develop remains an absolute priority in the food industry while also driving meaningful action in sustainability.

Take cocoa, for example. It's a beloved ingredient globally—especially as we approach Valentine's Day when chocolate is everywhere. However, the cocoa industry is currently under severe strain, with a 25% drop in global supply due to climate change. This has led to skyrocketing prices, which have tripled over the past two years. If you buy chocolate, I'd encourage you to stock up now because prices continue to rise.

Consumers are looking for solutions that balance affordability, sustainability, and nutrition, and that's where our technology comes in.

At Kerry, we've developed a Cocoa Booster technology that helps reduce dependency on cocoa. This approach mitigates price volatility while also reducing pressure on natural resources, all while delivering the same cocoa experience to consumers. It improves supply stability, maintains taste consistency, lowers carbon footprint, and reduces the demand for native cocoa beans—making it an environmentally friendly and sustainable solution.

Another example is citrus. Climate change has significantly impacted citrus crops, particularly due to citrus greening disease, which has devastated orange groves. As a result, there is less fruit available for orange juice production, which in turn affects the availability of raw materials needed for flavor solutions. At the same time, consumer demand for citrus beverages continues to grow.

To address this, we have developed a citrus oil mimicking technology that replicates the natural citrus oils used in the market through alternative techniques. This significantly reduces the industry's reliance on fresh citrus while maintaining the same flavor experience. Additionally, it minimizes the environmental footprint by reducing the need for citrus transportation. For example, many citrus juices are shipped from Brazil to Europe by boat, contributing to emissions. We can maintain the same taste experience by creating alternative citrus solutions while reducing sustainability impacts.

These are just a few examples of how we're tackling major food industry challenges. Our role as a taste company is to continuously ask: What can we do to mitigate these problems? We have always been inspired by nature—understanding its complexity, deconstructing it in a responsible way, and rebuilding it in new forms that drive sustainability while reducing environmental impact.

At the same time, we need to measure what we say and ensure transparency. This ties into one of your upcoming questions about metrics—how we quantify the impact of our solutions. Ultimately, while our customers make the final decisions, we provide them with the data they need to make informed choices. Whether it's carbon impact, life cycle assessment (LCA), or gas emissions, we ensure that every solution comes with measurable sustainability insights.

Moreover, we apply the same standards to our suppliers. They must provide detailed data on their processes so we can accurately assess sustainability metrics. Kerry has been a pioneer in this space, becoming the first B2B company to develop a carbon calculator. This enables us to not only track our own impact but also help our customers make sustainability-driven decisions.

At the end of the day, sustainability is a journey, and we are committed to leading the way in creating food and beverage solutions that are both delicious and sustainable.

"You can have the most sustainable solution in the world, but if it doesn't taste good, consumers won't buy it, and it won't make an impact. That's why our focus has been on ensuring that every taste solution we develop remains an absolute priority in the food industry while also driving meaningful action in sustainability."

How do you foster collaboration between R&D, production, and supply chain teams to ensure alignment with sustainability goals in process design?

Our executive committee, along with teams across the organization, has been deeply involved in driving sustainability initiatives. Our internal carbon calculator is one of the key tools we've developed to support this effort. It's one thing to tell someone, "You should use this option instead of that one," but the real question is: What does that mean for me? How does my choice impact the world? Everyone makes decisions, and we wanted to ensure that those decisions are informed by real data.

That's why we built the carbon calculator—so that our teams, especially those working on the bench, can assess the sustainability impact of their choices in real time. Whenever they're working on a project and must decide between Option A or Option B, they can now make a data-driven decision based on which choice has the better environmental impact. This process isn't just about providing tools; it's about training, communication, and continuous reinforcement. We've learned that explaining something once isn't enough. True understanding comes from ongoing education, which is why we invest significant time in equipping our people with the right knowledge, materials, and tools. If we get it right at the bench level, everything else follows—from formulation to production and, ultimately, to the customer.

Our supply chain is another crucial element in this equation. We work closely with our customers to reduce shipment times and transportation needs whenever possible. Avoiding unnecessary material transportation across the world is a key part of improving sustainability.

To further this effort, we have implemented an internal policy of "by the region, for the region." This means we prioritize localizing production, ingredients, and recipes as much as possible. For example, we have one of the largest footprints in Africa within our industry. This localization strategy not only reduces transportation-related emissions but also supports local economies and communities.

We deal with thousands of ingredients—not because we want to, but because that's the nature of our business. The more we localize sourcing and production, the fewer logistical challenges we face over time, which also benefits the environment.

Sustainability is an ongoing journey, and setting clear goals helps us rethink and reshape many of the ways we have traditionally operated. It's a vicious cycle, but by embedding sustainability into every decision, we are making real, meaningful changes.

What metrics do you prioritize to measure the success of sustainable practices in food production, and how do you use these insights for continuous improvement?

We have set ourselves a very ambitious goal. In our B2B business, we recognize that we touch people's lives daily through our taste solutions—often without them even realizing it. The food and beverages they consume likely contain ingredients or technologies developed by Kerry.

By 2030, our goal is to reach two billion people with our sustainable nutrition solutions. That's an enormous target, and while measuring the exact impact is challenging, our mission is clear: to drive global change in nutrition and sustainability. Given our scale, our technological capabilities, and our global footprint, we firmly believe we can make this vision a reality.

To achieve this, we focus on science-backed solutions that deliver measurable impact—what we call taste with impact. Our approach looks at sustainability across multiple dimensions:

• Impact on the planet
• Impact on people
• Impact on society
• Impact on customer operations

Being close to our customers enhances our ability to drive real change. For example, we've discussed cocoa and citrus, but other critical areas are health and nutrition. Sustainability is not just about protecting nature—it's also about improving human health.

Consider obesity, one of the biggest health challenges worldwide. The rates of obesity-related illnesses and deaths continue to rise, with excess sugar consumption being a key factor. Governments and regulatory bodies have implemented voluntary and mandatory measures to reduce sugar intake, but consumers still love sugar. It's a contradiction—we know it's not good for us, yet we crave it because of how our brains respond to it.

That's why we have developed a sugar replacement technology called Kerry Tastesense^TM. Our goal was to reduce sugar intake without compromising taste. But how do we measure its impact? That ties directly into your question about metrics.

• Better for the planet: Using life cycle assessment (LCA), we have demonstrated that Tastesense^TM reduces carbon footprint by 80% and water footprint by 75% compared to traditional sugar.
• Better for people: Reducing sugar consumption contributes to improved health, helping to lower risks of obesity, diabetes, and dental diseases.
• Better for society: Less sugar means a reduction in non-communicable diseases associated with high sugar intake, ultimately benefiting public health systems.
• Better for the community: By improving nutritional scores, stabilizing prices, and optimizing logistics, we create long-term benefits for both businesses and consumers.

With one technology, we are making a difference for the planet, for people, for society, and for communities. That philosophy extends to everything we do. Where do we make the biggest impact? The planet is our top priority because we only have one. But sustainability isn't just about the environment—it's also about the people and communities living on it.

Importantly, our work is backed by science. We don't just make claims; we provide concrete data through LCA studies, carbon footprint calculations, and impact assessments. This allows us to walk the talk and ensures that by 2030, two billion people will benefit in some way from what we are doing today.

This is an ambitious goal—it's bold, but we believe in it. Can it happen faster? Possibly. But it's not just up to us; it requires collaboration across the entire industry.

Measuring our impact is complex, and ultimately, our customers make the final decisions. But we equip them with practical, science-based solutions that help them make informed, sustainable choices.

Looking ahead, what trends or innovations in sustainable food manufacturing processes do you believe will have the most transformative impact on the industry?

At the end of the day, this is ultimately a question for our customers. However, I'd like to share a few practical examples to give you a glimpse of the work we're doing.

Reducing sugar is one clear example of sustainable nutrition—a topic we just discussed. But another critical area is food waste. If we find ways to reduce food waste and ensure more consumers get more from less, we are making a direct impact. Too often, food is discarded when it is still perfectly edible. If we can extend shelf life, we can prevent unnecessary waste, which is a crucial step toward sustainability.

One example is baked goods. If a product typically lasts two days and a consumer is unable to finish it before it spoils, it ends up being wasted. But if we extend its shelf life by an additional two days, less food is wasted, and consumers get more value from what they buy.

This principle applies to other areas as well. Take smoked foods, for instance. There are many ways to smoke salmon, but traditional methods—especially those used in large-scale production—often involve high CO₂ emissions. At Kerry, we developed an innovative smoke infusion technology that allows manufacturers to spray smoke flavor onto salmon, achieving the same authentic taste while significantly reducing the environmental impact. This is another act of sustainable nutrition—maintaining food quality while cutting carbon emissions.

Another area in which we are deeply invested is science-based, clinically proven supplements.

If we can offer solutions that help people live longer, healthier lives, this is also an act of sustainability. Sustainability isn't just about protecting the planet—it's also about helping people thrive. That's why Kerry is actively innovating in the field of functional nutrition, exploring ways to enhance health through science-backed solutions.

At Kerry, everything we do aligns with our commitment to sustainable nutrition—whether it's improving taste, reducing waste, lowering environmental impact, or enhancing human health. These are the innovations we continue to explore, ensuring that our impact extends beyond just the products we create for the greater good of people and the planet.

Which aspect of the European Food Manufacturing Summit are you most looking forward to?

I believe it's about sharing successes and getting inspired by others. We may believe we are doing things right, but we are not the only ones. We all operate within an ecosystem, and it's valuable to see what others are doing differently—how they approach challenges and find solutions that could help us improve. At the same time, we can inspire others by sharing our own experiences. If another company has found success with an initiative, why shouldn't we try it too?

Large corporations, like Kerry, are stewards of change. While profit is undoubtedly a factor, we also have a social responsibility. With the scale and influence to make an impact, we must take on this responsibility and drive meaningful change.

What I'm particularly interested in is learning from others. It's not just about my own perspective—it's about everyone who participates in these conversations. There's always something to learn, whether it's new opportunities, strategies, metrics, or tactics.

The overall strategy for most organizations is clear, but it's the tactics that make the real difference. That's what I will be focusing on—understanding how others execute their strategies and what actionable steps can be taken.

If I can inspire others and be inspired myself, then it is a successful and meaningful experience.

We sincerely appreciate Gilles Halotel, VP of Technical Taste at Kerry, for sharing his insights on sustainable nutrition and innovation in food manufacturing.

Join us at the European Food Manufacturing Summit on June 11-12, 2025, in Düsseldorf, Germany, where he will present "Designing Sustainable Processes for Efficient and Responsible Production." This premier event brings together industry leaders to explore cutting-edge solutions, drive meaningful discussions, and shape the future of food manufacturing.