The Bethlehem site is dedicated to developing natural coffee taste and flavor profiles for food and beverage applications and has been equipped with roasting, extraction, concentration, and processing technologies intended to produce formulation-specific ingredients.
Intended for professional sanitarians, food safety leaders, hygienic design specialists, and managers working in low-moisture food manufacturing, the event will take place October 26–27, 2026 in Beloit, Wisconsin.
Acrylerase, developed by Kerry Group, is an amidase food enzyme that hydrolyzes acrylamide, and is the first commercially available food enzyme designed to directly decompose the process contaminant after it has formed.
Kerry recently celebrated the opening of a new BSL-2-certified Food Protection and Preservation Lab at the company’s Beloit Innovation Center in in Beloit,
Wisconsin.
Kerry has introduced its new Biobake™ Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life.
Acryleast™ Pro, an advanced iteration of Kerry’s acrylamide-reducing, non-genetically modified (GMO) yeast, is twice as effective in reducing acrylamide at lower doses than the original product.
