Kerry is significantly expanding its plant protein range to meet the rapidly growing demand for plant-based food and beverages.
The new protein offerings are all plant-based and allergen-free, with organic options, and are suitable for use in a wide variety of creative food and beverage applications.
Containing protein from the desirable plant sources of pea, rice and sunflower, they address the mounting need for organic, vegan and traditional choices while at the same time offering great solubility, dispersibility and neutral taste.
“We recognise the rapidly growing demand for plant-based protein as more and more consumers adopt a ‘flexitarian’ diet for health and sustainability reasons and are delighted to bring our expanded plant protein range to the market,” said John Reilly, VP Business Development, Proteins for Kerry Taste & Nutrition.
“By combining these new sources of plant protein with our established processing technology, technical expertise and flavour-masking capability, we have opened up many new innovation opportunities for our customers — and innovation remains at the heart of our work.
“At Kerry, we keep a constant focus on developing new products and, for plant protein in particular, are now working on exciting applications in plant-based yogurt, ice cream bars and clear beverages, to name but a few.”
Mindy Leveille, Strategic Marketing Manager, Proteins, Kerry Tate & Nutrition, added: “For food and beverage manufacturers seeking to develop protein-fortified products, Kerry has the technology — and now a greatly expanded range of plant proteins — to address any product-development challenges our customers may encounter.”