Kerry’s extensive range of plant proteins and technologies will support food and beverage manufacturers in developing innovative new plant-based vegan, organic and allergen-free products.
Kerry has been ranked fifth on the FAIRR list of global food companies who are actively promoting and supporting plant-based foods and beverages. Tesco and Unilever claimed the top two spots and were rated as “pioneers”, while Kerry joined Nestlé and Marks & Spencer – ranked three and fourth position, respectively – in the “proactive” section, thus affirming Kerry’s commitment to continue to expand its plant protein portfolio and deliver on customer demands for healthier, more nutritious and sustainable plant protein.
Juan Aguiriano, head of sustainability for Kerry, commented: “Consumers are expanding their consumption of plant protein, an area in which there has been constant and revolutionary innovation in recent years. To address to this, Kerry made a significant expansion to our plant protein range for food and beverage companies. We now offer an extensive range of plant-based protein solutions, with superior taste and which are nutritionally optimised by the inclusion of the full complement of essential amino acids.
“The main challenges with plant protein can be the off-notes, gritty texture and mouthfeel in products. Our R&D efforts have enabled us to understand these challenges and develop effective solutions to address them. A recent successful launch for Kerry is our ProDiem Refresh, a clear, vegan protein that is stable in low-pH beverages and which supports a clean product label. ProDiem Refresh is a game-changing protein product that offers consumers a great-tasting, refreshing alternative to traditional protein shakes.”
The company’s new plant protein offerings are plant-based and allergen-free, with organic options, and are designed for use in a wide variety of creative food and beverage applications. Containing protein from the plant sources of pea, rice and sunflower, they address the need for organic, vegan and traditional choices while at the same time offering solubility, dispersibility and neutral taste.
Mindy Leveille, strategic marketing manager, proteins, Kerry Taste & Nutrition, concluded: “For food and beverage manufacturers seeking to develop plant 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. This recognition by the FAIRR initiative is a great acknowledgement of Kerry’s efforts to date in this important area.”