Kerry Releases eBook of Case Studies on Using New Protein Technologies to Reinvent Foods and Beverages

Will Kreznick

Reinventing foods and beverages with innovative protein technologies is a new Kerry eBook that provides case study examples of innovative plant and dairy proteins and technologies for use in reformulating foods and beverages to meet emerging new consumer demands Naas, Ireland, July 15, 2021 | Consumers are seeking more diversity, indulgence and nutrition from food […]

Reinventing foods and beverages with innovative protein technologies is a new Kerry eBook that provides case study examples of innovative plant and dairy proteins and technologies for use in reformulating foods and beverages to meet emerging new consumer demands

Naas, Ireland, July 15, 2021 | Consumers are seeking more diversity, indulgence and nutrition from food and beverages. There is an opportunity to use plant and dairy protein ingredients to meet these needs, according to insights from Kerry, the world’s leading taste and nutrition company.

The advent of COVID-19 in 2020 has accelerated the consumer search for food and beverages that are not only “good-for-you” but also sustainable. Plant and dairy protein ingredient innovations have the ability to address consumer interests by delivering functionality along with permissible indulgence.

To help product developers meet these emerging market opportunities, Kerry has developed and released an eBook titled Reinventing foods and beverages with innovative protein technologies that contains real-life examples of the company partnering with customers to reformulate food and beverages using innovative plant and dairy technologies and ingredients.

Plant and dairy protein ingredients have the ability to fulfill many of these increased consumer demands by focusing on three key product development themes:

  • Added functionality can be addressed by adding plant or dairy protein to daily food and beverages to improve health and nutrition benefits.
  • Permissible indulgence can be supported using protein ingredients to support “free from” and “source of” claims.
  • “Fill the gap” involves improving the nutritional profile of plant-based products to match their animal-based equivalents. 

The eBook contains interesting customer case studies in which plant and dairy protein solutions were applied to achieve product advances under each theme: specifically, these include vegan protein waters, foodservice plant protein latte coffees, vegan sugar confectionery, protein-enriched ice cream, plant-based milks, and a plant-based Bolognese sauce. These new protein technologies allow Kerry’s customers to compete more effectively in new emerging markets in which consumers are searching for products that are not only “good for you” but also sustainable.

Commenting on the research, Conor Power, Business Development Director Proteins, said:

“Many consumers have increased their consumption of food and beverages fortified with protein. Satisfying the health-conscious consumer is a growing opportunity for manufacturers. In this eBook, Kerry shares case studies that show how food and beverage manufacturers can drive innovation with plant and dairy proteins and leverage the most recent science and processing advances to include exciting new functional and nutritional benefits in their foods and beverages. These new protein technologies allow our customers to compete more effectively in new emerging markets where consumers are searching for products that are not only good for you but are also sustainable.”

Kerry’s Reinventing foods and beverages with innovative protein technologies eBook can be accessed here.

Source Kerry

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