In a bid to meet growing demand for plant-based food and beverages, taste and nutrition company Kerry has expanded its range of plant protein ingredients.
The range includes organic, vegan and allergen-free products that are suitable for use in a variety of food and beverage applications — from infant nutrition to seniors’ protein beverages to vegan requirements.
Products contain desirable plant sources, including pea, rice and sunflower combinations.
In total, 13 new plant protein ingredients have been developed for the ProDiem and Hypro ranges.
John Reilley, VP business development, proteins for Kerry Taste & Nutrition said: “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.
“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.”
He continued: “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”.