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Oct 19 2021

Formulating with Plant Proteins vs Dairy Proteins: Challenges and Current Solutions to Fill the Gap

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.

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Jul 19 2021

Webinar – Fermentation: Will the Past Power the Future?

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?

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Our Research

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.

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