Albert McQuaid of Kerry talks about the company’s new plant protein solution, ProDiem optimised for nutrition, taste and texture. In this interview, McQuaid mentions about the challenges when it comes to taste and how Kerry’s flavour masking technology addressed the grainy texture traditionally associated with plant proteins.
To listen to a podcast of this interview click here.
Recorded, produced and hosted by: Darren Wood
Visit our FoodBev.com YouTube channel
© FoodBev Media Ltd 2024