Ingredients group Kerry delivers e-book exploring power of plant-based ranges
Vegan confectionery and ice cream options come under the microscope in a new book from nutrition and ingredients group Kerry, exploring the potential for plant-based product ranges, writes Neill Barston.
The subject of reinventing food and drinks ranges in vegetarian-friendly form through innovative alternative protein solutions takes centre stage in response to growing consumer demand.
As the new e-book affirms, the coronavirus pandemic has played a significant role in shoppers dietary choices, with a greater number of people now seeking food – including confectionery and snacks, that are not just ‘better for you’ but are also crucially delivered in a sustainable manner.
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 fulfil 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 company’s new 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.”