Kerry in Double Product Premiere: Plant-Protein Solution ProDiem and Clean Label Cheese

03 Mar 2017 --- Using a proprietary processing technique and Kerry flavor-masking technology to address the grainy, chalky texture and mask the characteristic off-notes and bitterness traditionally associated with plant-based proteins, Kerry has come up with a new plant-protein solution. ProDiem delivers complementary combinations of plant proteins, including pea, rice and oats, to improve the protein quality by delivering an amino acid profile closer to that of animal protein.

According to Kerry, as more consumers turn to nutritional beverages and bars as a way to consume more protein, ProDiem is an ideal solution and can benefit products focused on health and wellness, performance nutrition and weight management.

Kerry tells FoodIngredientsFirst more about the new ProDiem launch, as well as its second premiere; a clean label cheese with a powerful flavor and a plant-protein solution - ProDiem - optimized for nutrition, texture and taste.

“As the protein market continues to grow, so does the interest in plant-based protein options. 76% of protein users say that protein is important to maintain a healthy diet according to Kerry Internal Analysis,” says Jennifer Intagliata, vice president of nutrition, Kerry North America.

“While manufacturers look for ways to capitalize on this growing market and consumer demand, the two biggest challenges they face when using plant protein are taste - finding a plant protein with acceptable taste and aroma profiles, as they are often known for their poor flavor, texture and palatability.

“And nutrition - finding a quality plant-based protein that provides an amino acid profile similar to animal-based proteins.”

“Plant-based proteins are ideal options, but product manufacturers have been limited by formulation challenges, including diminished nutritional values and poor taste. Kerry created ProDiem to push past the limitations of traditional plant-based proteins, providing a great tasting, high-quality plant protein source.”

The protein category continues to grow as consumers look to functional nutrition to nurture their health and wellness goals.

Market growth is fueled by key consumer demands, including a rise in allergies and food intolerances, a more nutrition-focused consumer, renewed focus on ethics and suitability, and concerns about the potentially harmful use of antibiotics and hormones.

Clean Label Cheese
Kerry’s second launch is a clean label cheese solution that its says “really hits the spot” when it comes to flavor.

Food processors and foodservice providers can now remove all unrecognizable ingredients from their cheese products or menu items thanks to the new solution which mirrors the melt, taste and appearance of traditional processed cheese, but only includes familiar ingredients: cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), skim milk, food starch, salt, cultured whey and cultured skim milk.

With this solution, processed cheeses no longer need to include the unfamiliar ingredients of sodium phosphates, citrates, sorbic acid, emulsifiers, preservatives and hydrocolloids.

Social Media and Millennials
Kerry has been closely examining how consumers use social media to express their likes and dislikes when it comes to food. One popular demand is recognizable ingredients and Kerry’s aim is to “make those desires possible while still creating foods that they crave.”

Kerry’s Clean Label Cheese Solution allows processors and food service providers to create the taste experiences — appearance, aroma and taste — their customers want without complicating operations, according to Papao Saisnith, strategic marketing director with Kerry North America.

“Social media is changing how our customers evaluate their new product offerings. In fact, 68% of 18- to 34-year-olds agree that their peers’ social posts are “somewhat likely” (or better) to influence them when making a purchase, according to the ShareThis data,” she tells FoodIngredientsFirst.

“Because of millennials’ influence on social media combined with their newfound desire for nostalgia, now is a great time for food brands to be thinking how to incorporate nostalgia into their products. As the world gets complex and uncertain, millennials are longing for the familiar.”

Millennials Crave Nostalgia
From reboots of their favorite childhood television programs and movies to apparel inspired by brands they loved as kids, millennials have shown a strong interest in being reminded of a simpler time — and food choices are no exception.

Research shows that 62% of Americans say their favorite foods remind them of their childhood, and mac and cheese is the fourth most common comfort food favorite in the country, according to a recent Harris Poll survey.

“Cheese is a natural fit with these more indulgent, nostalgic eating experiences,” Saisnith adds.

“The challenge for millennials is that, in large part, they lack the culinary expertise to recreate the foods and flavors they loved as kids in ways that fit within their efforts to eat clean.

“Therein lies the opportunity: Food processors and foodservice can make it easy for them with ingredients that hit both their desire for nostalgia and a clean label.”

Kerry will be taking part in Natural Products Expo West in California later this month where both concepts will be showcased and available at their booth.

by Gaynor Selby

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