Creating delicious, sustainable and nutritious plant-based alternatives

 Appeal of plant-based products increasing

Flexitarianism on the rise

57% 

of European consumers reduced meat intake1

14% 

Annual growth in the global meat alternative market2


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 Consumers want

  • Lower carbon footprint
  • Environmental benefits (including no deforestation)
  • Healthier, more nutritious products

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 Consumers' perceptions

  • Limited choice
  • Unappetising products
  • Lack of transparency


A Radicle approach

The Radicle portfolio of taste, texture, nutritional and functional technologies can be used with Kerry’s culinary know-how to create appealing and sustainable plant-based products

 

Radicle logo


Great taste:

Fresh, natural, authentic


Positive nutrition:

Clean label, sustainable nutrition, high quality protein, salt perception and reduced saturated fat


Responsible sourcing:

No deforestation


Innovation enabling sustainable nutrition


87-percent-CO2

Our plant protein results in 87% less emissions3 compared to meat which equals 12,000 fewer cars on the road for one year4

100-percent

All packaging is made from 100% recyclable materials

87-percent-fat

Reduction in saturated fat5

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Reduced food waste

Sources:

  1. Kerry/Opinions 2020
  2. Kerry/Opinions 2020
  3. C0₂ equivalents
  4. Life Cycle Assessment 2020
    • Emission factors are expressed per kg of rehydrated product. Cradle to gate analysis and does not include impacts from transport to customer site or energy used for rehydration
  5. Nutritional comparison of our Kerry plant proteins when compared to meat