Why are plant proteins harder to formulate with than dairy proteins, and how have they improved in recent years? Our protein experts weigh in on challenges and advancements in replacing dairy proteins with plant proteins.
Microbial fermentation has been used for years in the food industry to produce ingredients such as enzymes and in the biopharma industry. The transformative capability of microbial fermentation is deeply rooted in human history, with evidence showing humans have been leveraging fermentation for more than 5000 years. Will fermentation, the oldest food processing technique, power the future of the food industry?
Our areas of research expertise include immune health ingredients, probiotics, proteins, fibres, fatty acids, and botanical extracts. Learn more about the studies conducted on Kerry ingredients by our scientific network, as well as supporting research.View our research