Monday 15 May, 2017
Protein remains a significant opportunity for the food and beverage industry, and as the market continues to evolve, interest in plant proteins grows. While manufacturers look for ways to meet growing consumer demand, they are faced with two major challenges when using plant protein: taste and nutrition.
In this Nutrition Industry Executive column, Satya Jonnalagadda, PhD, MBA, RD, Kerry’s Director of Global Nutrition Science, examines how market insights and industry expertise can help product developers overcome the inherent challenges product manufacturers face when formulating with plant proteins. Read the full article on niemagazine.com. Otherwise, learn how Kerry's new plant protein solution, ProDiemTM, brings together taste and nutrition in a way that helps bring more innovative and authentic products to the market.