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.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.
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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.
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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.
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People with sensitivity to or poor tolerance of intact proteins often experience digestive discomfort. Hyprol™ is a range of enzymatically hydrolyzed 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 utilized 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 customized to meet customer requirements. For example, a blend of plant and dairy protein sources can be used to optimize the amino acid profile, allowing our customers to create the ideal protein source for their final product.
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.
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HyprolTM Mildly Hydrolyzed Milk Proteins (comfort proteins) are partially hydrolyzed 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 flavor characteristics.
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HyprolTM Plant Proteins are a range of customizable, enzymatically hydrolyzed 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.
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.
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Selpro™ is a selectively hydrolyzed whey protein, with a peptide profile unique to Kerry. The β-lactoglobulin protein fraction has been selectively hydrolyzed and the α-lactalbumin protein fraction has been largely retained. Thus antigenic and less digestible proteins are selectively hydrolyzed whilst retaining the beneficial physiologically active protein fractions (α-lactalbumin, immunoglobulins and lactoferrin).
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