Kerry Expands its Plant Protein Range
Kerry recently announced an extensive expansion to its nutritional plant protein range. This expansion broadens their existing range of proteins intended for food and beverage companies.
The company’s 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 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,” said John Reilly, VP business development, proteins for Kerry Taste & Nutrition.
“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,” said Mindy Leveille, strategic marketing manager, proteins, Kerry Taste & Nutrition.
With the exception of soy (a “complete” protein that contains all essential amino acids), there has been one continuing challenge facing the plant protein marketplace: the lower nutritional quality of many plant proteins. It was in an effort to address this explicit need, that Kerry developed its complementary pea, rice and sunflower combinations.
“It’s nothing short of an exhilarating time to be in the fast-paced vegan and organic industry. And now, with Kerry’s expansion of protein offerings, the needs of organic, vegan, allergen-free and traditional product manufacturers are being squarely addressed — to the ultimate benefit of consumers,” Leveille concluded.