A longtime Kerry customer in the global meat space wanted to bring to market a plant-based protein product for both retail and QSR. The customer had created their own meat alternative product, but when they had trouble masking the off-notes often associated with plant proteins, they approached Kerry for a solution.
Kerry assembled an R&D team made up of a research scientist, a flavourist and a culinary chef to explore solutions. In working with the customer’s existing product, the team quickly realized that, due to the extrusion process used in the product’s creation, flavors and flavor blends weren’t going to help—what was really needed was flavor masking. By incorporating TasteSense™ Masking, Kerry’s flavor masking taste modulation ingredient, to the customer’s plant-based product, the intended taste was able to shine through. When the customer tasted our sample preparations, it was clear our solutions outperformed the others they were considering.
By bringing together different skill sets from the start, the Kerry team was able to test and retest the final concept to ensure it would work at scale. Our plant-based portfolio of ingredients, Radicle™ by Kerry, allowed us to quickly experiment with a range of solutions.