As sustainability goals grow in importance, consumer expectations shift, and regulatory frameworks adapt, there is a growing opportunity to explore new ways of innovating in the food and beverage industry, guided by science, collaboration, and a shared commitment to better outcomes.

Biotechnology and enzyme science are at the forefront of this shift, offering powerful solutions to meet these demands while enhancing operational resilience and product performance. What are the macro forces reshaping the biotechnology landscape? How is AI screening, fermentation, and biotransformation unlocking novel enzyme functionalities? How are these discoveries being applied in food and beverage applications?

Join Kerry Health and Nutrition Institute on July 29th to get practical perspectives on how biotechnology and enzyme innovation are already delivering measurable impact across the food system- and what’s next.

Register