Connect with us

Hospitality

Designing the Next Generation of Functional, Future-Ready Foods

Published

on

A wide view of a modern luxury lounge, TIMELESS, featuring a curved bar with a sculptural travertine counter, plush low seating, sophisticated warm lighting, and minimalist desert-inspired decor.

Exclusive interview with İnanç Işık, General Manager – Retail, Kerry Middle East

You’ve spoken about the balance between taste, functionality, and sustainability. What technological advances are helping Kerry achieve sustainable innovation without compromising flavour or performance?

At Kerry, sustainability and taste are inseparable. Our Tastesense™ portfolio enables up to 50% sugar and salt reduction while preserving flavour integrity. We combine biotechnology, fermentation, and enzymology to extend shelf life and reduce food waste, supporting circular economy goals. Proprietary tools like Kerry NutriGuide model nutritional impact during reformulation, ensuring healthier profiles without trade-offs. These innovations are embedded in our Smart Taste™ platform, which addresses cost, supply, and regulatory pressures while maintaining indulgent taste. For example, our Cocoa Booster technology allows up to 20% cocoa reduction, mitigating volatility and lowering carbon footprint without compromising sensory experience.

Ingredient volatility — such as fluctuating cocoa and sugar prices — remains a major industry challenge. How is Kerry using R&D and data-led formulation to help manufacturers manage supply and cost risks?

Cocoa prices have surged by over 300% in the past year, and sugar markets remain highly volatile due to global supply constraints and regulatory pressures. Kerry addresses these challenges through a combination of predictive formulation tools like NutriGuide and advanced ingredient technologies.

For cocoa, our Cocoa Booster solutions enable up to 20% cocoa reduction without compromising indulgent taste or compliance. For sugar, our Tastesense™ technology delivers up to 50% sugar reduction, helping manufacturers manage cost exposure without compromising on taste while meeting consumer demand for healthier profiles.

These strategies not only reduce reliance on volatile raw materials but also improve manufacturing efficiency, delivering cost savings of up to 24% in bakery applications, while ensuring consistent quality, sustainability, and great taste.

Kerry’s approach to innovation often begins in foodservice before scaling to retail. How does this process work in practice, and what tools or insights make it effective?

Foodservice is our innovation incubator. Concepts validated in quick-service and casual dining channels, where trends emerge fastest, are adapted for retail using Taste Charts, Trendspotter AI, and Kerry Kalaido®, our generative AI concepting tool. These tools accelerate ideation-to-launch by combining consumer insights, sensory science, and chef-led prototyping. At Gulfood, we showcased Gold Brew Qahwa and Nashville Chicken Chips, examples of foodservice-inspired ideas scaled for retail through Kerry’s integrated RD&A network and global manufacturing footprint.

With the rise of GLP-1 health trends and growing demand for high-protein, functional products, how is Kerry adapting its strategy to meet new consumer nutrition needs?

GLP-1 adoption is reshaping consumer priorities toward satiety, digestive health, and metabolic support. Kerry’s Proactive Health platform delivers science-backed solutions like BC30™ probiotics for protein absorption, Eupoly-3™ omega-3s for heart health, and Tastesense™ masking solutions to improve flavour in high-protein, reduced-sugar formulations. Our proprietary research identifies five GLP-1 consumer personas, guiding innovation in formats such as protein bars, functional beverages, and meal replacements. At Gulfood, concepts like the Hot Honey Power Bar demonstrated how indulgence and functionality can coexist.

Kerry recently partnered with KidZania on the Kids Flavour Detective Workshop. How do initiatives like this help your teams understand emerging taste preferences and design products for future generations?

The Kids Flavour Detective Workshop gave us direct access to Gen Alpha’s flavour preferences through hands-on co-creation. Gen Alpha has more active taste buds and higher sensitivity to sweet, bitter, umami and spicy compounds. Insights from this activation helped us develop new cheese powder concepts, Savoury Parmesan and Creamy Gouda, featured at Gulfood. These initiatives ensure our innovation pipeline reflects the evolving tastes of younger consumers, enabling brands to future-proof their portfolios with flavours that resonate across generations.

Collaboration with research institutions such as KAUST and KHNI highlights Kerry’s investment in science-driven innovation. How do these partnerships translate bioscience and smart-health research into everyday food solutions?

Our partnerships with KAUST and the Kerry Health & Nutrition Institute (KHNI) accelerate breakthroughs in microbiome science, cellular biology, and functional ingredient development. These collaborations underpin innovations like personalised AI nutrition platforms, clean-label reformulation, and functional ingredients for better health. By embedding cutting-edge science into everyday application, from sugar reduction systems to hydration solutions, we deliver solutions that meet consumer health needs without compromising taste.

Looking ahead, what does the future of food manufacturing look like to you — and how will Kerry continue to lead the transformation of the region’s food ecosystem?

The future is digital, sustainable, and personalised. Expect AI-driven predictive analytics, carbon reduction strategies, and bioscience-led nutrition to dominate. Kerry will continue to lead by combining taste leadership, sustainability, and science-backed innovation, shaping a resilient food ecosystem for MENAT and beyond. Our ambition is clear: to reach two billion people with sustainable nutrition solutions by 2030, while enabling customers to deliver products that are better for people, society, and the planet.

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Hospitality

Meet Form Room: JVC’s All-Day Café Bringing Playful Dishes, Specialty Coffee and Good Vibes 

Published

on

Form Room is an Aussie café in Jumeirah Village Circle, bringing together creative all-day dining, specialty coffee and a relaxed indoor-outdoor setting at Binghatti Jasmine. Casual, playful and a little nostalgic, the café takes inspiration from the feeling of gathering around a school lunch table, where good food, good company and plenty of conversation come together.

Located in Al Barsha South 4, Form Room has been created with the JVC community in mind, offering an easy neighbourhood spot for everything from an early morning coffee and breakfast to a post-workout bite, casual lunch or afternoon catch-up. The café is also pet-friendly, welcoming four-legged companions into its relaxed indoor and outdoor space and making it a natural meeting point for the local community.

The menu follows the same uncomplicated, playful approach, with familiar comfort food given a creative Form Room twist. The sandwich selection offers hearty, grab-and-go options with fillings ranging from loaded egg and crumbed chicken to slow-cooked beef, all made with quality ingredients.

The menu also includes choices such as the Açaí Business Bowl, topped with granola, coconut yoghurt, fresh fruit and chia, alongside fresh juices and other options for those craving something lighter without compromising on flavour.

Adding to the café’s offerings are The Heavy Hitters, two new protein shakes created with the active crowd in mind. Antioxidant Muscle Fuel and Strawberry Surge bring a more functional element to the drinks menu, providing convenient options for those looking to refuel before or after their daily routine.

Coffee remains at the heart of the Form Room experience, with a specialty coffee menu spanning classic espresso-based favourites and signature drinks such as the Spanish Latte, Spanish Cortado, Affogato and Mocha. For those looking beyond coffee, the menu includes matcha, fresh juices, iced teas, lemonades, giving guests plenty of reasons to drop by throughout the day.

The café’s personality extends to its sweet selection, with playful takes on familiar favourites including the Lotus Lamington, Crème Brûlée Cheesecake, Coconut Basbousa and Açaí Business Bowl. The result is a menu that balances indulgence with everyday options, reflecting the easy-going spirit of the space itself.

Form Room also caters to families, with a selection of junior drinks including Babyccino and Kid’s Chocolate, making the café an accessible option for casual neighbourhood visits.

For added convenience, Form Room is available for delivery through Deliveroo, Noon and Talabat, bringing its breakfast, sandwiches, mains, coffee and drinks to customers across the area.

With ample parking available directly outside, Form Room is designed to be both convenient and inviting. 

Continue Reading

Hospitality

IHG Hotels & Resorts to bring its midscale brand, Garner Hotels to the Middle East with a dual signing in the UAE

Published

on

IHG Hotels & Resorts, one of the world’s leading hotel companies, is bringing its conversion brand, Garner Hotels, to the Middle East through the signing of two hotels in the UAE with Nooa Holdings. Expected to open in 2026, Garner Hotel Dubai Al Jaddaf and Garner Hotel Ras Al Khaimah Downtown will add a combined 285 keys to IHG’s portfolio in the country. The milestone marks the regional debut of IHG’s fastest-scaling global brand and supports IHG’s continued growth in the UAE.

The 204-key Garner Hotel Ras Al Khaimah Downtown will bring the brand to the growing northern emirate. The converted hotel will be located by the creek in Al Nakheel, close to Al Naeem Mall and approximately 15 minutes from Ras Al Khaimah International Airport, positioning it to serve both business and leisure travellers.

The 81-key Garner Hotel Dubai Al Jaddaf will occupy a well-connected location near Al Jaddaf Waterfront, between Downtown Dubai and Dubai International Airport. Featuring a rooftop pool overlooking Dubai Creek, the hotel will be within easy reach of the city’s business, leisure and cultural hotspots.

Garner Hotels brings a distinctive proposition to the region’s growing mainstream segment – quality stays at an affordable price point, designed for guests who are in love with life, not luxury. With a highly adaptable, conversion-friendly model, the brand enables owners to unlock value with efficient and practical solutions, while delivering the relaxed, flexible and purposefully different experience travellers value most: a convenient location, a sound night’s sleep and a great breakfast. The brand offers easy-going stays that get guests on their way — and it gives owners access to IHG’s quality standards, enterprise systems and global loyalty platform, IHG One Rewards.

Haitham Mattar, Managing Director, India, Middle East & Africa, IHG Hotels & Resorts, said: “Bringing Garner Hotels to the Middle East is an important step in strengthening IHG’s midscale offer in the region. The UAE is a natural launch market for the brand, with strong demand from travellers seeking high-quality stays at an accessible price point and from owners looking for a compelling model backed by IHG’s systems, scale and global platforms. We are pleased to mark this milestone with Nooa Holdings as we continue to bring the right brands to the right locations across the UAE.”

Amit Basnet, Founder & CEO, Nooa Holdings, added: “We are pleased to partner with IHG through Garner Hotel Dubai Al Jaddaf and Garner Hotel Ras Al Khaimah Downtown. Garner Hotels’ flexible model and focus on high-quality, affordable stays make it a strong fit for these two destinations. We look forward to opening both hotels and exploring further opportunities to grow our portfolio with IHG.”

The signings respond to growing demand for high-quality, branded midscale accommodation in the UAE. Serving transient, business and leisure travellers, the two hotels will broaden guest choice in Al Jaddaf and Ras Al Khaimah while advancing IHG’s strategy to grow in high-potential destinations across the Emirates.

IHG® currently has 39 hotels operating across eight brands in UAE, including InterContinental Hotels and Resorts®, Vignette Collection, Hotel Indigo, Crowne Plaza®, voco™ Hotels, Holiday Inn Resort® , Holiday Inn Express® and Staybridge Suites, and a strong pipeline of 110 hotels due to open in the next 3-5 years.

Continue Reading

Hospitality

Kcal launches world-first 360 longevity programme The new 12-week programme

Published

on

Kcal has launched the world’s first 360 longevity programme, bringing together nutrition, hydration, supplementation and before-and-after biomarker testing within one structured 12-week programme. While each of these elements exists independently, Kcal is the first to bring all four together within a single programme. The launch marks the latest step in Kcal’s evolution. Sixteen years after launching in Dubai, the business is continuing to look firmly ahead, continuing to explore how nutrition and everyday health can become more personalised, connected and measurable Each client begins with a 26-marker blood panel, taken at home or in the office and processed by European diagnostics group Unilabs.

This establishes their baseline before beginning the programme. At Week 12, the panel is repeated, allowing clients to compare their results with where they started. The first intake is limited to 50 clients, allowing the Kcal team to work closely with each client throughout the 12 week. Andreas Borgmann, Founder & CEO of Kcal, said: “Food has always been where Kcal starts, but it isn’t where health ends.

What we eat, how we hydrate and the nutrients we give our bodies all work together. Too often, these things are looked at separately. “For me, the important part is being able to measure it. We can all say something is good for you, but I would rather look at the data. That’s why the programme starts with blood work and finishes with blood work. You have a baseline, you follow the programme for 12 weeks, and then you can see what actually changed.”

How the 360 longevity programme works

The programme runs Monday to Friday across 12 weeks, giving clients 60 delivery days within a structured 5-on/2-off cycle. It is built around four connected areas: biology, nutrition, hydration and supplementation.

1. Biology

The programme begins with a 26-marker blood panel powered by Unilabs, covering metabolism and blood sugar, cholesterol and cardiovascular health, liver function, vitamins and hormones. Results are reviewed with a dedicated Kcal nutritionist and help inform the client’s programme. At Week 12, the blood panel is repeated under the same conditions, giving clients a direct comparison with their starting results.

2. Nutrition

Clients receive three meals and two snacks daily, built around the Kcal plate: half greens, a quarter protein, with the remaining quarter split between healthy fats and complex carbohydrates. Meals are prepared with olive oil only and contain no additives, preservatives, seed oils or processed ingredients. The men’s programme averages 1,900 kcal and 150g of protein per day. The women’s programme averages 1,500 kcal and 120g of protein per day.

3. Hydration

Kcal Hydra+ provides two sugar-free electrolyte sachets daily, each containing 2g of creatine monohydrate, as part of the programme’s approach to daily hydration.

4. Supplementation

Each 23g sachet contains 38 active ingredients, including NMN, Calcium AKG, spermidine, creatine, Lion’s Mane and collagen, among others. The formula is third-party lab verified and contains no proprietary blends, with every ingredient and every dose listed on the label.

Made for real life

The 360 longevity programme follows a 5-on/2-off structure. Meals, Core and Hydra+ are delivered Monday through Friday, while weekends sit outside the structured programme. During weekends, clients are encouraged to continue the habits that sit behind the programme, including balanced meals, hydration, quality sleep and daily movement.

What clients can expect

A nurse draws the baseline panel at the client’s home or office. Meals begin three days later, informed by the client’s baseline metabolic markers. The full results are reviewed with a dedicated Kcal nutritionist. At Week 12, the process repeats under the same conditions: same panel, same lab, same protocol. Clients then receive a direct comparison against where they started.

Pricing and availability

The women’s programme is AED 233 per day and the men’s programme is AED 250 per day, across 60 days of food over 12 weeks. Payment splits are available through Tabby. Applications for the first 50 places are now open at kcallife.com/longevity.

Continue Reading

Trending

Copyright © 2023 | The Integrator