Kerry has introduced a new plant-protein ingredient for use in low-pH beverages such as waters, juices and energy drinks. ProDiem Refresh has been optimized for easy formulation, improved taste, clarity, and stability.
 
“ProDiem Refresh is unique on the market, and delivers outstanding functional and nutritional benefits while addressing the emerging consumer demand for more natural, plant-based, safe (allergen-free), clean label (no stabilizers required), and sustainable ingredients,” said Mindy Leveille, marketing manager, proteins, for Kerry Taste & Nutrition. “Delivering superior stability and solubility in low-pH beverages compared to other ingredients on the market, ProDiem Refresh is the first to provide a vegan, allergen-free protein solution for low-pH drinks. With ProDiem Refresh, consumers can get protein in lighter and more refreshing beverages, all without compromising on clean-label, sustainability, or taste.”
 
ProDiem Refresh is vegan, allergen-free, non-GMO and clean-label. It also delivers good solubility, stability (without stabilisers), high clarity and low viscosity.
 
Protein has been a trending consumer interest over the last few years, moving from the domain of the elite athlete into the mainstream as consumers learn more about its benefits. These consumers are aware of what these benefits are—energy, muscle and bone health, for example—and are seeking to incorporate more protein into their daily diets. This demand is driving the mainstream adoption of protein supplementation, propelling its reach into new food or beverages applications—low-pH beverages, for instance.
 
A key challenge for manufacturers to date—and one that must be surmounted if market success is to be achieved—has been the fact that many proteins have significant solubility, clarity, and stability issues when used in low-pH beverage applications. These often require stabilizers, a problem for manufacturers seeking clean-labeling. Furthermore, there have been significant issues in the past around taste—always the first driver in purchasing and something consumers simply will not compromise on.
 
Currently, only a few protein solutions exist in the marketplace for use in low-pH beverage applications. The main sources used in waters, juices and energy drinks are derived either from animals (i.e., containing collagen, dairy) or soy (i.e., an allergen in many markets). As a result, these protein sources have been unable to address the rising consumer demand for natural, plant-based, safe (allergen-free) and sustainable foods and beverages. This is the gap Kerry identified and sought to bridge.