Kerry has expanded its range of plant protein ingredients including organic, vegan, and allergen-free products ideal for a variety of uses in food and beverage products.
These ingredients are derived from sources including pea, rice and sunflower combinations.
In the ProDiem line, taste is a particular focus. The nine protein options use Kerry’s flavor masking technology to reduce the characteristic off-notes traditionally associated with plant proteins. Additionally, the protein options in this line are made with smaller particles to reduce gritty texture and enhance the overall mouthfeel of products.
The Hyprol line is tailored for functional beverages and has a high solubility and pH stability to facilitate incorporation into beverages. In a recent white paper from the company, data show the functional beverage category is expected to exceed $1 trillion by 2022, which makes it a lucrative target for manufacturers looking to attract customers and trial plant-based protein options. Protein is a particularly profitable choice for manufacturers in the functional beverage segment, as trends indicate consumers are turning away from claims of wellness and overall health and returning to simpler additions with proven efficacy, such as omega-3s, zinc, calcium, potassium and vitamins.
In a recent interview with Food and Beverage Media, John Reilly, VP business development, proteins for Kerry Taste & Nutrition said: “We recognize 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.
“By combining these new sources of plant protein with our established processing technology, technical expertise and flavor-masking capability, we have opened up many new innovation opportunities for our customers — and innovation remains at the heart of our work.”
See our complete Kerry product offering, or contact your Skidmore Representative to learn more.
Get a copy of the recent Kerry Report: “Winning With Plant Based,” here.