Reinventing Foods and Beverages with Innovative Protein Technologies is a new Kerry eBook that provides sample case studies of innovative plant and dairy proteins and technologies for use in food and beverage reformulation to meet new emerging consumer demands
Naas, Ireland, July 15, 2021 | Consumers are looking for more variety, enjoyment and nutrition in food and drink. There is an opportunity to use plant and dairy protein ingredients to meet these needs, according to the ideas of Kerry, the world’s largest taste and nutrition company.
The advent of COVID-19 in 2020 has accelerated consumers’ search for foods and beverages that are not only “healthy” but also sustainable. Innovations in vegetable and dairy protein ingredients have the ability to meet consumer interests by providing functionality as well as authorized indulgence.
To help product developers seize these emerging market opportunities, Kerry has developed and published an eBook titled Reinventing Foods and Beverages with Innovative Protein Technologies it contains concrete examples of partnerships between the company and its customers to reformulate foods and beverages using innovative plant and dairy technologies and ingredients.
Plant and dairy protein ingredients have the ability to meet many of these growing consumer demands by focusing on three key product development themes:
- Added functionality can be solved by adding plant or dairy protein to daily foods and drinks to improve health and nutritional benefits.
- Indulgence allowed can be substantiated by the use of protein ingredients to support “free from” and “source of” claims.
- “Fill the gap” consists of improving the nutritional profile of products of plant origin to correspond to their equivalents of animal origin.
The eBook contains interesting customer case studies in which vegetable and dairy protein solutions have been applied to achieve product advancements under each theme: in particular these include vegan protein waters, lattes plant-based protein food, vegan sugar confectionery, protein-fortified ice cream, milks, and a plant-based bolognese sauce. These new protein technologies allow Kerry’s customers to be more competitive in new emerging markets where consumers are looking for products that are not only “healthy” but also sustainable.
Commenting on the research, Conor Power, director of protein business development, said:
“Many consumers have increased their consumption of foods and drinks 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 scientific and transformational advances to include new functional benefits. and exciting nutritional values in their food and drink. These new protein technologies allow our customers to be more competitive in new emerging markets where consumers are looking for products that are not only good for you, but also sustainable.
Kerry Reinventing Foods and Beverages with Innovative Protein Technologies eBook can be viewed here.