Kerry unveils eBook of new protein technologies

Will Kreznick

15 Jul 2021 — Consumers are seeking more diversity, indulgence and nutrition from food and beverages. In line with this, Kerry believes there is further opportunity to use plant and dairy protein ingredients to meet these needs. The COVID-19 pandemic has accelerated the consumer search for food […]

15 Jul 2021 — Consumers are seeking more diversity, indulgence and nutrition from food and beverages. In line with this, Kerry believes there is further opportunity to use plant and dairy protein ingredients to meet these needs.

The COVID-19 pandemic has accelerated the consumer search for food and beverages that are not only “good-for-you” but sustainable. Plant and dairy protein ingredient innovations can address consumer interests by delivering functionality along with permissible indulgence, says Kerry. 

Reinventing F&B
Kerry has developed and released an eBook titled Reinventing foods and beverages with new protein technologies that contain real-life examples of the company’s partnerships with customers to reformulate using plant and dairy technologies and ingredients to meet these emerging market opportunities. 

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

  • Increased 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 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. 

Click to EnlargeKerry’s new eBook provides case study examples of plant and dairy proteins and technologies for reformulating F&B.Driving health-conscious choices
These new protein technologies allow Kerry’s customers to compete more effectively in emerging markets in which consumers are searching for products that are not only good for health but also good for the planet. 

“Many consumers have increased their consumption of food and beverages fortified with protein. Satisfying the health-conscious consumer is a growing opportunity for manufacturers. Kerry shares case studies that show how manufacturers can drive innovation with plant and dairy proteins and leverage the most recent scientific and processing advances to include exciting functional and nutritional benefits in their products,” explains Conor Power, business development director for proteins at Kerry. 

“These new protein technologies allow our customers to compete more effectively in new emerging markets.”

Last month, Kerry executives discussed the concepts of mastering savory tastes in meat analogs. 

Moreover, the company recently revealed that 49 percent of consumers now consider sustainability when buying food and drink. Their understanding of the issue is evolving from environmental and social responsibility. 

Edited by Elizabeth Green


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