Proteins

The power of protein

Kerry has a long-standing history in supplying protein backed by extensive scientific and applications expertise, in-depth knowledge in protein chemistry and protein processing.

We have been a specialist and trusted protein supplier for more than 30 years, delivering high-quality protein solutions to our customers around the world – allowing them to manufacture great-tasting, innovative and nutritious products.

Our extensive protein product range includes:

  • Intact proteins
  • Protein fractions
  • Functional proteins
  • Protein hydrolysates (from dairy and plant-based sources)

Ultranor™ MPI/MPC

Ultranor™ MPI and MPC are ultra-filtered, complete intact, spray-dried proteins. They contain 100% dairy-based protein, sourced from grass-fed dairy herds in Ireland – a country world renowned for its natural and sustainable dairy production. Read Kerry’s history of dairy farming in Ireland.

Potential nutritional benefits:

  • source of high-quality protein, providing essential amino acids necessary for growth and maintainence of healthy muscle mass
  • casein and whey content support steady protein synthesis
  • source of calcium, protein and magnesium to support bone health, and potassium for normal muscle function
  • low sodium and lactose content
  • excellent digestibility and absorption
  • suitable for low lactose or reduced lactose applications

Functional benefits:

  • low viscosity
  • excellent functional characteristics with a superior clean flavour and mouthfeel
  • enhanced retort stability
  • excellent dispersion characteristics and superior emulsification properties
  • excellent stability in ready-to-drink products
  • clean, neutral flavours
  • superior and consistent microbial quality

Applications:

Ultranor™ TNT

Ultranor™ Total Novel Texture (TNT) is a range of proteins designed to meet the functional needs of the nutritional bar sector. The range is produced from fresh skimmed milk, using proprietary protein concentration and membrane separation technologies.

Potential nutritional benefits:

  • source of high-quality protein providing essential amino acids, necessary for growth and development and maintenance of healthy muscle mass throughout the life cycle
  • low lactose content

Functional benefits:

  • enhances textural attributes of nutritional bars – improving overall taste
  • maintains softness over a 12-month shelf life
  • suitable for halal and kosher applications
  • superior shelf-life stability over conventional milk proteins

Applications:

Ultranor™ HCF

UltranorTM HCF is the first commercially available, enriched beta and kappa casein milk protein fraction. This specific casein protein fraction, which is derived from fresh bovine milk, has unique nutritional and functional properties that are similar to the nutrients present in human milk.

Beta and kappa casein are the dominant casein proteins in human milk. Ultranor HCF, which is enriched with beta and kappa casein, allows the development of formulae with increased concentrations of this protein and decreased concentrations of alpha-casein.

Potential nutritional benefits:

  • closer profile to human breast milk
  • excellent source of the amino acid proline
  • less allergenic that other casein fractions
  • has been proven to be more digestible than α-casein and caseinates

Functional benefits:

  • low viscosity
  • excellent dispersion characteristics
  • excellent tolerance to the addition of minerals
  • superior emulsification properties
  • clean, neutral flavour
  • UHT and retort stable

Applications:

Hyprol™

People with sensitivity to or poor tolerance of intact proteins often experience digestive discomfort. Hyprol™ is a range of enzymatically hydrolysed dairy or plant based proteins including casein, whey, pea, rice, wheat and soy – all of which can be kosher and halal certified. The enzyme hydrolysis breaks down the intact proteins into peptides – making them more digestible and easily absorbed, and meaning they can be utilised by the muscles for protein synthesis.

All Hyprol proteins are carefully designed to suit our customers’ needs. The degree of hydrolysis, molecular weight distribution, emulsifying properties and amino acid composition can all be customised to meet customer requirements. For example, a blend of plant and dairy protein sources can be used to optimise the amino acid profile, allowing our customers to create the ideal protein source for their final product.

Hyprol™ Dairy Proteins

Hyprol™ Dairy Proteins are produced using only high quality dairy ingredients. They are produced using specific temperatures and processing parameters in combination with proprietary Kerry enzymes. All Hyprol Dairy Proteins are carefully designed and selected to suit customer requirements according to the nutritional and functional characteristics desired.

Potential nutritional benefits:

  • source of high quality, well tolerated protein containing essential amino acids
  • improved digestibility due to the hydrolysis of the intact proteins
  • rapid amino acid absorption
  • source of key nutrients, such as calcium, protein and magnesium to support bone health, as well as potassium for normal muscle function

Functional benefits:

  • improved solubility and pH stability
  • excellent heat stability
  • excellent viscosity
  • suitable for halal and kosher applications
  • improved taste

Applications:

Hyprol™ Mildly Hydrolysed Milk Proteins

HyprolTM Mildly Hydrolysed Milk Proteins (comfort proteins) are partially hydrolysed whey and milk proteins produced using fresh Irish bovine milk. These comfort proteins are produced using specific temperature and processing parameters in combination with proprietary Kerry enzymes that meet both the EU and GB 2760 regulations. The enzyme hydrolysis process produces peptides which results in improved digestibility properties, while still maintaining excellent flavour characteristics.

Potential nutritional benefits:

  • improved digestibility due to the enzymatically hydrolysed milk protein
  • higher soluble protein content and better protein absorption and availability
  • lower risk of allergenicity
  • studies have shown a lower cumulative incidence of atopic dermatitis (allergy) manifestations when consuming partially hydrolysed formula vs cow’s milk formula
  • sustained release of amino acids adding to the comfort effect of the partial hydrolysis

Functional benefits:

  • superior sensory attributes, differentiating these comfort proteins from other protein hydrolysates
  • excellent heat stability
  • excellent viscosity
  • excellent flavour despite hydrolysis

Applications:

Hyprol™ Plant Proteins

HyprolTM Plant Proteins are a range of customisable, enzymatically hydrolysed proteins. They are produced using specific temperatures and processing parameters in combination with proprietary Kerry enzymes. Hyprol Plant Proteins are carefully designed and selected to suit customer requirements according to the nutritional and functional characteristics desired.

Hyprol™ Soy Protein

HyprolTM Soy Protein is produced using specific temperatures and processing parameters in combination with proprietary Kerry enzymes. Hyprol Soy Proteins are carefully designed and selected to suit customer requirements according to the nutritional and functional characteristics desired. It is a non-hexane high protein powder, which is all natural, non-GMO product.

Potential nutritional benefits:

  • improved digestive tolerance due to the hydrolysis of the intact proteins
  • low in sodium
  • suitable for lactose intolerant individuals
  • rapid amino acid absorption
  • natural, non-GMO product

Functional benefits:

  • suitable for kosher and halal applications
  • option to use a blend of dairy and plant proteins to optimize functional characteristics
  • excellent heat stability
  • excellent viscosity

Applications:

Hyprol™ Pea Protein

Potential nutritional benefits:

  • non-allergenic and suitable for hypoallergenic applications
  • pea is a rich source of lysine, important for bone health
  • source of arginine and glutamine, conditionally essential amino acids, which have been associated with immune health
  • suitable for lactose intolerant individuals
  • rapid amino acid absorption
  • improved digestibility

Functional benefits:

  • option to use a blend of dairy and plant proteins to optimise functional characteristics
  • excellent heat stability
  • excellent viscosity
  • improved taste
  • halal and kosher certified

Applications:

Hyprol™ Rice Protein

Potential nutritional benefits:

  • non-allergenic and suitable for hypoallergenic applications
  • rice is a rich source of arginine, linked to immune health
  • suitable for lactose intolerant individuals
  • rapid amino acid absorption
  • improved digestibility
  • hypoallergenic

Functional benefits:

  • improved solubility and pH stability
  • improved taste
  • halal and kosher certified
  • option to use a blend of dairy and plant proteins to optimise functional characteristics
  • excellent heat stability
  • excellent viscosity

Applications:

Hyprol™ Wheat Protein

Potential nutritional benefits:

  • source of the amino acid, glutamine, which has been associated with immune health
  • beneficial effects on glycaemic management and muscle anabolism when used in conjunction with the amino acid Leucine, due to its effect on insulin secretion
  • rapid amino acid absorption
  • improved digestibility
  • suitable for lactose intolerant individuals

Functional benefits:

  • improved solubility and pH stability
  • halal and kosher certified
  • option to use a blend of dairy and plant proteins to optimise functional characteristics
  • excellent heat stability
  • excellent viscosity

Applications:

Selpro™

Selpro™ is a selectively hydrolysed whey protein, with a peptide profile unique to Kerry. The β-lactoglobulin protein fraction has been selectively hydrolysed and the α-lactalbumin protein fraction has been largely retained. Thus antigenic and less digestible proteins are selectively hydrolysed whilst retaining the beneficial physiologically active protein fractions (α-lactalbumin, immunoglobulins and lactoferrin).

Potential nutritional benefits:
  • improved digestibility and reduced antigenic load while still maintaining the beneficial protein components to support a growing child’s nutritional needs
  • suppression of the Th2 immune response – which plays a key role in the restoration of immune balance
  • high protein content with an α-lactoglobulin content closer to that of breast milk

Functional benefits:

  • excellent dispersion characteristics and superior emulsification properties
  • low viscosity
  • clean, neutral flavour
  • superior flavour and mouthfeel
  • superior and consistent microbial quality