Kerry makes high protein pea crisp for nutrition bars
for use in nutrition bars, complementing its existing range of
hot-extruded proteins with a non-allergen option.
The new ingredient, which contains 70 per cent protein from peas, joins a range of extruded proteins from other sources offered by the company, including those based on soy, caseinate, whey, rice and potato.
The protein content of these ingredients ranges from 30 to 80 per cent.
But the benefit of being able to offer a pea-derived protein alongside the other proteins is that pea is that it gives manufacturers a non-allergic option, Kerry's Keith Parle told NutraIngredients-USA.com.
The main use of the pea protein is expected to be in nutritional bars, which typically contain between eight and 15 g of protein per serving.
Parle said that it could also be used in breakfast cereals, but that these typically have a lower protein content.
Parle added that the new protein is targeted primarily at the US market - although the company is prepared to sell it anywhere in the world.
This is because it has the dedicated extrusion facilities at its US business unit, but does not have this infrastructure at other global divisions.
Parle described the pea protein as a "flanker" product, and said that Kerry expects the soy protein to remain the firm's main protein offering for bars.
Kerry is working with French company Roquette, which supplies pea protein that is then extruded by Kerry.
It is understood that further expansion of the extruded protein range is not planned at the moment, given that the company now has such a comprehensive offering.
The company does not see opportunities in animal protein, since in the US there is a great emphasis on food ingredients being suitable for the kosher market.
According to Mintel, a market research firm in Chicago, the US retail market was worth $194.12m in sales in 2006 - but it says sales fell by 12.7 per cent between 2004 and 2006.
Mintel predicts that the market will grow to be worth $982m by 2011.
