Kerry Taste & Nutrition enhances offering with acquisition of Hasenosa

Kerry Taste & Nutrition enhances offering with acquisition of Hasenosa

Kerry Taste & Nutrition has confirmed the acquisition of Hasenosa, a Spanish food producer of added value coatings with a speciality in extruded and gluten free breadcrumbs and coatings systems.

Kerry Taste & Nutrition has now acquired Spanish food producer Hasenosa.

The longevity and foothold that Hasenosa has in the Spanish market, coupled with the breadth and scale of Kerry’s technologies, is expected to help both companies to drive growth for customers across the continent.

Commenting on the announcement, Philip O’ Connor, business president for Meat Kerry, Taste & Nutrition Europe, said: “Consumers of food across the world are constantly seeking new and exciting innovations and flavours and as Europe’s leading Taste and Nutrition company, we are always looking to help our customers meet this demand.

“The technologies and expertise developed by Hasenosa will complement our already strong offering to ensure that our customers have access to the most advanced and diverse offering available in the European market today.”

Created in 1978, Hasenosa has 60 employees and two manufacturing sites in Galicia and Castilla y Leon, delivering sales in across more than 20 countries.

In addition to its coatings offerings the company also produces glazes, marinades, sauces and fish mixes catering to a variety of different retail and foodservice customer needs.

Juan Soto, general manager for Spain, commented: “Kerry already markets and distributes a comprehensive range of taste and nutrition solutions to the food and beverage markets across Spain.

“This acquisition, combined with our beverage manufacturing business, Vendin which is located in Pinto, increases our Spanish footprint while also supporting our customers across the whole of Europe and beyond.”

Image: (The Kerry team at the Accelerate to Win Conference, Barcelona, Spain. Photo Chris Bellew /Fennell Photography Copyright 2018.)

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