Every day, millions of people throughout the world consume foods and beverages containing Kerry’s taste and nutrition solutions. We are committed to making the world of food and beverage better for everyone, and dedicated to our Purpose, Inspiring Food, Nourishing Life.
At Kerry, we are proud to provide our customers – some of the world’s best-known food, beverage and pharma brands – with the expertise, insights and know-how they need to deliver products that people enjoy and feel better about consuming.
Kerry is a company rich in heritage and resources. Over the past five decades, our focus on changing lifestyles, the globalisation of food tastes and ever-evolving consumer needs has brought us to a market-leading global position.
Today, we are firmly established as a world leader in the food, beverage and pharma industries, with 19,000+ staff, 119 manufacturing facilities, and 60+ technology and innovation centres globally.
Learn more about us on www.kerry.com
Rating Reviews
Rating is calculated based on
25
reviews and is evolving.
Pros: I really appreciate the collaborative atmosphere among the R&D teams. There are tons of learning opportunities, especially with cutting-edge ingredient technologies in the food and beverage industry. It's great to work with intelligent people who are passionate about developing new food products. The company culture encourages knowledge sharing, which is excellent for professional development.
Cons: Sometimes, the internal approval processes can feel a bit slow, especially when you're trying to push a new product concept through quickly for client deadlines. While there's frequent talk of career advancement paths, the actual promotion track for a Product Development Scientist isn't always as fast as I'd personally like, which can be a minor point of frustration for career growth.
Advice to Management: I'd suggest looking into streamlining some of the internal approval workflows, especially for smaller projects or product iterations. Also, being more transparent about the criteria and timelines for career progression for technical roles like Product Development Scientist could help boost employee morale and retention.
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Pros: The hybrid work option is a solid perk. As a Food Scientist, I could work remotely a couple of days a week, which really helped with my personal schedule. For R&D projects, we often needed lab time in the Beloit, Wisconsin office, so the mix felt practical.
Cons: True remote work isn't really an option for many roles, especially in food innovation. There's a strong push for more onsite days from some leadership, even when it's not strictly necessary. It feels like this big corporate could offer more flexibility.
Advice to Management: Trust your employees more with where they can be productive. Re-evaluate which roles genuinely need to be onsite daily, especially for non-lab-based food scientist work or other supporting functions. More options for remote work could attract top talent.
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Pros: For a Research and Development Associate, the hybrid setup is pretty solid. I get two days working remote from home, which cuts down on the drive to the Beloit, Wisconsin facility. It's a nice perk in the food science industry.
Cons: But it's not really flexible beyond those set days. If you need to be onsite for lab work more often, those remote days can feel wasted. There isn't much wiggle room if personal stuff comes up outside the schedule.
Advice to Management: Try to offer more genuine flexibility beyond just set hybrid days. Understand that for roles like mine in the food science industry, lab time is critical, but personal time matters too.
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What is the day-to-day working culture like for a project manager at Kerry in the food and beverage industry?
The culture at Kerry tends to be collaborative, with a strong focus on innovation and continuous improvement within the food and beverage sector. Project managers often work in cross-functional teams, balancing fast-paced project timelines with a commitment to quality and safety standards.
What is the general working culture like at Kerry, especially for roles in food science in their Ireland locations?
No answers yet.
What is the typical working culture like at Kerry, especially for roles in food science or R&D?
No answers yet.
What is the typical work-life balance like for a project manager at Kerry in the food and beverage industry?
No answers yet.
What is the work culture like at Kerry, especially for entry-level roles in their food science division?
Kerry fosters a collaborative environment where teamwork is common across departments. New hires often find opportunities to learn from experienced colleagues, particularly within the food science sector at their larger research facilities.
What kind of health and wellness benefits does Kerry offer its employees in the US?
Kerry provides a comprehensive benefits package in the US, typically including medical, dental, and vision insurance options. Many roles also have access to wellness programs and resources designed to support employee health and work-life balance.
What is the general working culture like at Kerry, especially for roles in food science and R&D?
Kerry fosters a collaborative working culture, particularly within its technical teams. Expect a fast-paced environment where innovation is encouraged, and cross-functional teamwork is common for R&D professionals.
What is the typical work-life balance like for a marketing specialist at Kerry's Dublin office?
At Kerry's Dublin headquarters, the work-life balance for marketing roles is generally respected. While project deadlines can lead to busier periods, the company culture supports employees in managing their workload effectively, allowing for flexibility when needed.
