In a bid to meet growing demand for plant-based food and beverages, taste and zinc picolinate zinc gluconatenunormal zinc supplement dosetrition company Kerry has expanded its range of plant protein ingredients. 
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The range includes organic, vegan and allergen-free products that are suitable for use in a variety of food and beverage applications — from infant nutrition to seniors’ protein beverages to vegan requirements. 
Products contain desirazinc gluconate vs zinc acetateble plant sources, including pea, rice and sunflower combinations. 
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In total, 13 new plant protein ingredietopical zinc gluconatents have been developed for the ProDiem and Hypro ranges.
John Reilley, VP business development, proteins for Kerry Taste & Nutrition said: “We recognise the rapidly growing demand for plant-based protein as more and more consumers adopt a ‘flexitarian’ diet for health and sustainability reasons and are delighted to bring our expanded plant protein range to the market.
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“By combining these new sources of plant protein with our established processing technology, technical expertise and flavour-masking capability, we have opened up many new innovation opportunities for our customers — and innovation remains at thzinc supplement to prevent colde heart of our work.”
He continued: “At Kerry, we keep a constant focus on developing new products and, for plant protein in particular, are now working on exciting applications in plant-based yogurt, ice cream bars and clear beverages, to name but a few”.