The ongoing expansion of the plant-based market—projected by Kerry to reach $24.5 billion by 2026 with a compound annual growth rate of 9.1%—is largely fueled by the rising interest among consumers adopting flexitarian diets. This growing trend has led to a surge in the popularity of plant-based protein options, prompting companies to innovate continuously in order to better replicate the taste, texture, and nutritional profile of animal-based proteins. Kerry is dedicated to developing the ideal protein for a wide range of applications and already boasts a substantial portfolio of plant-based protein offerings.
Last year, Kerry introduced its Radicle brand, which focuses on plant-based ingredients for proteins and dairy alternatives. This initiative aims to enhance the nutritional quality of plant-based foods while achieving more authentic flavors and cleaner labels. Earlier this year, Kerry expanded its reach by acquiring Pevesa Biotech, a Spanish company specializing in non-allergenic and organic plant protein ingredients for infant, general, and clinical nutrition. The company recently launched 13 new plant protein ingredients to further enhance the existing market options. Its Hyprol and ProDiem lines cater to two main segments: functional beverages and food applications.
In the ProDiem line, particular emphasis is placed on taste. The nine protein options in this line utilize Kerry’s flavor masking technology, designed to diminish the off-flavors commonly associated with plant proteins. Furthermore, these protein options are formulated with smaller particles to minimize gritty textures and improve the overall mouthfeel of the products. Meanwhile, the Hyprol line is specifically designed for functional beverages, offering high solubility and pH stability to facilitate easy incorporation into drinks, such as a calcium citrate drink, which is becoming increasingly popular among health-conscious consumers.
A recent white paper from the company indicates that the functional beverage category is expected to surpass $1 trillion by 2022, making it a lucrative market for manufacturers eager to attract customers to plant-based protein options. Protein is particularly lucrative for the functional beverage sector, as trends show consumers are shifting away from extensive wellness claims and returning to simpler, proven ingredients like omega-3s, zinc, calcium, potassium, and vitamins.
Despite the considerable investments in the plant-based sector, these protein options still face hurdles to widespread adoption, including taste, nutritional profile, clean-label ingredients, protein content, and limited product variety. Taste remains the primary barrier for plant-based substitutes. Kerry’s latest line directly addresses these challenges by focusing on taste and nutrition to elevate its ingredients in the eyes of both consumers and manufacturers in the market. Plant-based producers can leverage these enhanced nutritional and flavor profiles to communicate the benefits of their proteins on product labels, thereby attracting consumer interest.
If Kerry’s new line of ingredients successfully fulfills its promises, it may have the potential to move beyond a strictly plant-based niche and begin replacing more traditional protein sources like whey or casein in fitness and wellness markets. Should its ingredients gain traction in this area, it could open new opportunities for a diverse consumer base and contribute to normalizing plant-based options as a standard protein source, including in products like calcium citrate drinks.