Inside Kerry Group’s top-secret global innovation centre in Naas, Co Kildare, multiple research and development labs and scale-model food factories are fronted by a suite of customer-facing facilities. The “discovery suite” is a restaurant-like space surrounded by flat screens where international food company executives come with an idea and Kerry’s marketing team rummages through decades of accumulated technical expertise and consumer knowledge – collated into its “eat the streets” database – to turn it into a product. This is where the likes of the plant-based mojito sorbet were born.  Down a corridor, a bank of individual sensory booths isolate tasters…

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