HO CHI MINH CITY, Vietnam, Oct. 17, 2025 /PRNewswire/ -- With over 130 years of heritage, Michelin is reaffirming its leadership by transforming innovation into a powerful engine for sustainable growth and creating recognized social and environmental value for its customers. Innovation is woven into the Group's DNA, serving both its growth ambitions and its environmental goals.
More than 6,000 researchers across nine global R&D centers are advancing three strategic priorities: designing an All-Sustainable tire by 2050, harnessing the potential of materials science and data analytics, and developing new services. This work draws on Michelin's deep customer insights and unmatched expertise in materials and complex industrial processes.
With over 12,000 active patents worldwide and nearly €1.2 billion invested annually in innovation (out of a total R&D budget of €2.2 billion in 2024), Michelin is leveraging its tire technology leadership to deliver disruptive solutions in adjacent markets. Today, the Group is recognized among the world's Top 100 Global Innovators.
Driving faster progress with open innovation
Michelin has chosen to innovate in collaboration with a broad array of partners worldwide, in ventures with an aggregate annual budget of more than €55 million. These partners, which include academic and industrial consortia, universities, research institutes, technical centers and companies ranging from start-ups to large corporations, enable us to pool our expertise to create breakthrough innovations and quickly bring them to market.
They address a multitude of markets, from mobility and construction to aerospace, low-carbon energies and healthcare. These consortia are also supporting the emergence of new industrial value chains, in particular to enable the shift away from fossil-sourced materials. In 2024, for example, Michelin joined with Swedish company Enviro and private equity fund Antin to build, in Uddevalla, Sweden, the first recycling plant capable of extracting raw materials from end-of-life tires. These include recycled carbon black, which can be reused in new tires, and pyrolysis oil, which serves as a chemical feedstock to produce new raw materials.
Michelin's legacy is built on a foundation of groundbreaking innovation that has consistently redefined mobility and sustainability. This journey of pioneering achievements began as early as 1937 with the development of an innovative rubber-steel composite, leading to the game-changing patent for the radial tire in 1946 - a revolution in robustness and performance. The Group's commitment to environmental responsibility was solidified in 1992 with the introduction of the first silica-based tire, which significantly reduced rolling resistance to save fuel and lower CO₂ emissions.
As technology evolved, we pioneered connected mobility in 2012 by embedding RFID chips into tires and transformed the market in 2015 with the all-season Cross Climate tire. Our forward-looking approach was showcased with the VISION Concept in 2017 and further advanced with the development of bio-based resins in 2022. Most recently, 2024 has been a landmark year, highlighting the breadth of Michelin's innovative spirit: from developing a specialized lunar wheel for NASA to launching a global living wage and social protection initiative, underscoring our deep commitment to both technological excellence and human progress.
Through this journey, it is clear that Michelin is pursuing its commitment to designing tires made entirely from renewable or recycled materials by 2050. To fulfill it, the Group is rethinking its manufacturing process to address the fact that bio-based materials do not have the same properties and mechanical characteristics as conventional materials. The challenge lies in harmoniously blending process development and an All-Sustainable approach in ways that reduce the environmental impact of the Group's operations.
About Michelin Group
Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and to a more sustainable world. Drawing on its deep know-how in polymer composites, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies, and healthcare. The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide. Headquartered in Clermont-Ferrand, France, Michelin is present in 175 countries and employs 132,200 people. (www.michelin.com)
About Michelin in Vietnam
Michelin has been officially operating in Vietnam since 2009, helping shape the country's fast-growing mobility sector with solutions that prioritize innovation for a better and more sustainable life in motion. Today, Michelin provides consumers, enterprises, and mobility partners nationwide wide range of tires for various means of transportation through its authorized distribution network with focus on retail network named Michelin Car Service which has marked its remarkable milestone of inaugurating 100th store in August 2025. Apart from tire supply, the company also owns a manufacturing site in Tan Uyen industrial park, Binh Duong, Ho Chi Minh city. This site plays an essential role in Michelin's global supply network. Vietnam is also seen as a potential destination for MICHELIN Guide with its 3rd edition this year, promoting Vietnam's tourism and culinary excellence to overseas and local tourists, travelers. For more information, please visit www.michelin.vn.
** The press release content is from PR Newswire. Bastille Post is not involved in its creation. **
Driving the Future: Michelin's Commitment to Innovation and Sustainable Progress
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SINGAPORE, Jan. 14, 2026 /PRNewswire/ -- Kerry, a global leader in taste and nutrition, today unveiled its 2026 Global Taste Charts, providing the food and beverage industry with its most comprehensive and forward‑looking view of flavour evolution. Built on research from more than 1,200 scientists, 100 flavourists and extensive consumer studies across regions, the Charts offer manufacturers a data‑driven roadmap for fast‑moving flavour trends.
This year's edition expands from six to eight categories: Refreshing Beverages; Alcohol & Alcohol‑Inspired Drinks; Tea, Coffee & Cocoa; Savoury Snacks; Sweet; Soups & Dressings; Meat & Meals; and Supplements, capturing the growing interplay between indulgence and wellness, global inspiration and local identity.
Flavour Trends Across Asia Pacific, Middle East & Africa (APMEA)
The Rise of "Swicy"
Sweet‑and‑spicy combinations are surging, especially among Gen Z. Southeast Asia sees spicy fruit drinks and chilli‑laced confectionery, while South Africa showcases sweet‑chilli sauces, hot honey snacks and spicy tomato crisps.
Nuanced Heat & Global‑Local Blends
Greater Africa embraces paprika‑driven blends in snacks, sauces and grilled meats. In Australia and New Zealand, fajita spice is emerging as a fast‑growing favourite in meal kits, marinated meats and savoury snacks.
Fruit‑Forward Refreshment:
Watermelon continues leading beverage innovation across Southeast Asia and Africa. Meanwhile, mandarin is the fastest‑growing citrus flavour in Australia and New Zealand, expanding into alcoholic, alcohol‑inspired, tea and coffee formats.
Tradition Reworked
Traditional flavours are being reimagined in modern applications, from nasi uduk cheesecake and avocado brownie ice cream in Southeast Asia, to date mustard, za'atar ice cream and camel milk pistachio iced coffee in the Middle East.
Micro Moments of Indulgence
Bite‑sized, convenient treats are growing across the Middle East and South Africa, from chilli‑lemon snacks and energy balls to mini puddings and ready‑to‑cook proteins.
Healing & Functional Flavours
China continues blending Eastern and Western wellness traditions, incorporating turmeric, astragalus, aged tangerine peel, spirulina and açai into beverages, dairy and snacks.
Maximalist & Botanical Profiles:
Rich, extra‑strong milk teas, intensified matcha and cocoa, and decadent chocolate‑forward launches are rising in China and the Middle East, alongside botanicals such as orange blossom, hibiscus, rooibos and elderflower in South Africa and Asia Pacific.
Turning Insight into Action
The 2026 Taste Charts are supported by KerryNow™, Kerry's end‑to‑end digital platform that allows customers to instantly order samples, explore the flavour portfolio and receive application and regulatory support, empowering faster innovation from concept to launch.
"The 2026 Taste Charts reflect how consumers are eating and drinking today, seeking contrast, comfort, depth and meaning in flavour," said Leigh Anne Vaughan, Vice President of Product Technologies, Kerry. "It brings together sensory science, cultural understanding and real consumption data to show where flavours are gaining momentum and how they're being expressed locally. By connecting these insights with practical application support and rapid sampling through KerryNow™, we're helping our customers move more confidently from idea to product and keep pace with how quickly tastes are changing."
SINGAPORE, Jan. 14, 2026 /PRNewswire/ -- Kerry, a global leader in taste and nutrition, today unveiled its 2026 Global Taste Charts, providing the food and beverage industry with its most comprehensive and forward‑looking view of flavour evolution. Built on research from more than 1,200 scientists, 100 flavourists and extensive consumer studies across regions, the Charts offer manufacturers a data‑driven roadmap for fast‑moving flavour trends.
This year's edition expands from six to eight categories: Refreshing Beverages; Alcohol & Alcohol‑Inspired Drinks; Tea, Coffee & Cocoa; Savoury Snacks; Sweet; Soups & Dressings; Meat & Meals; and Supplements, capturing the growing interplay between indulgence and wellness, global inspiration and local identity.
Flavour Trends Across Asia Pacific, Middle East & Africa (APMEA)
The Rise of "Swicy"
Sweet‑and‑spicy combinations are surging, especially among Gen Z. Southeast Asia sees spicy fruit drinks and chilli‑laced confectionery, while South Africa showcases sweet‑chilli sauces, hot honey snacks and spicy tomato crisps.
Nuanced Heat & Global‑Local Blends
Greater Africa embraces paprika‑driven blends in snacks, sauces and grilled meats. In Australia and New Zealand, fajita spice is emerging as a fast‑growing favourite in meal kits, marinated meats and savoury snacks.
Fruit‑Forward Refreshment:
Watermelon continues leading beverage innovation across Southeast Asia and Africa. Meanwhile, mandarin is the fastest‑growing citrus flavour in Australia and New Zealand, expanding into alcoholic, alcohol‑inspired, tea and coffee formats.
Tradition Reworked
Traditional flavours are being reimagined in modern applications, from nasi uduk cheesecake and avocado brownie ice cream in Southeast Asia, to date mustard, za'atar ice cream and camel milk pistachio iced coffee in the Middle East.
Micro Moments of Indulgence
Bite‑sized, convenient treats are growing across the Middle East and South Africa, from chilli‑lemon snacks and energy balls to mini puddings and ready‑to‑cook proteins.
Healing & Functional Flavours
China continues blending Eastern and Western wellness traditions, incorporating turmeric, astragalus, aged tangerine peel, spirulina and açai into beverages, dairy and snacks.
Maximalist & Botanical Profiles:
Rich, extra‑strong milk teas, intensified matcha and cocoa, and decadent chocolate‑forward launches are rising in China and the Middle East, alongside botanicals such as orange blossom, hibiscus, rooibos and elderflower in South Africa and Asia Pacific.
Turning Insight into Action
The 2026 Taste Charts are supported by KerryNow™, Kerry's end‑to‑end digital platform that allows customers to instantly order samples, explore the flavour portfolio and receive application and regulatory support, empowering faster innovation from concept to launch.
"The 2026 Taste Charts reflect how consumers are eating and drinking today, seeking contrast, comfort, depth and meaning in flavour," said Leigh Anne Vaughan, Vice President of Product Technologies, Kerry. "It brings together sensory science, cultural understanding and real consumption data to show where flavours are gaining momentum and how they're being expressed locally. By connecting these insights with practical application support and rapid sampling through KerryNow™, we're helping our customers move more confidently from idea to product and keep pace with how quickly tastes are changing."
** The press release content is from PR Newswire. Bastille Post is not involved in its creation. **
Kerry Releases 2026 Global Taste Charts, Delivering Data‑Rich Insights to Power the Future of Flavour
