Kerry Red Arrow Commences Direct Distribution In Australia

Monday, September 13th, 2021 | 48 Views

Red Arrow, a globally acclaimed industry leader for condensed Natural Smoke manufacturing and application has been delivering consistent and quality smoke and grill flavours, techniques and products for over 60 years. With such comprehensive portfolio and expertise, it was a strategic choice for Kerry to acquire Red Arrow in 2015, making their unison an industry powerhouse in the smoke and grill sector.

Kerry’s 2021 Australia Taste Charts show that BBQ, smoke and grill remains a favourite among consumers in Australia. However, interest in smoke is growing beyond traditional tastes and formats with cherrywood, applewood and hickory trending in a variety of unique applications. Hence, Kerry Red Arrow’s™ decision for direct distribution in the Australian market from 28th  October 2021, will allow them to provide integrated solutions to the rising consumer demand for smoke and grill flavours.

“With direct distribution now under Kerry, this broadens opportunities for us to better serve our customers with more holistic solutions to meet their needs and consumer demands as we leverage Kerry Red Arrow™ smoke and grill technology to drive innovation in our taste and nutrition solutions,” says Christine Giuliano, GM & Commercial Lead for Kerry Australia and New Zealand.

Kerry Red Arrow’s™ expertise at converting smokehouses to the application of smoke flavourings has enabled customers to manufacture products more consistently and efficiently, allowing for greater versatility while maintaining excellent product quality. Therefore, through direct distribution of Red Arrow products, consumers and meat manufacturers will enjoy the benefits of lower carbon emissions, decreased usage of water and cleaning chemicals, making the process more sustainable.

As Jacob Jones, Business Development Director of Kerry APMEA concludes, “With Kerry Red Arrow™, we now have the industry’s largest range of smoke and grill flavour-differentiated raw materials that lets us create more authentic and unique profiles. The results are products that can be customised to meet consumers’ expectations, and we see an exciting potential to apply these authentic flavours to categories beyond meat.”

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