How to save money on ingredients (and still taste good), featuring Kerry Group

What happens when you move a production plant from Europe to the United States or switch from Florida oranges to Brazilian oranges? Does your product still taste the same? Has technology made it possible to replace 50% of the sugar in a beverage with zero-calorie sweetener and avoid a nasty aftertaste? John Kelly and Paul Villis from Kerry Group join us to talk through how beverage brands are changing ingredients and deciding to focus on either reformulation (i.e., cost savings) or innovation (i.e., revenue growth).  Want to sign up for our written research? Have a question, qualm or story to tell, reach out via email: [email protected]   Check out the rest of our written research: Rabobank.com/knowledge   Note: The content and opinions presented within this podcast are not intended as investment advice, and the opinions rendered are that of the individuals and not Rabobank or its affiliates and should not be considered a solicitation or offer to sell or provide services Please read our disclaimer here: https://www.rabobank.com/knowledge/disclaimer/011410028/disclaimer