The Radicle by Kerry range includes a range of taste, nutrition and functional solutions which can be paired with plant-based proteins and dairy alternatives, and aims to offer customers an integrated solution to create nutritionally better plant-based foods with authentic tastes and cleaner labels.
The range has been launched in response to the growing plant-based market. According to an Acumen Research & Consulting study, the global plant-based food market value is estimated to reach approximately $24.3bn by 2026 and will grow at CAGR above 9.1% over the forecast time frame, a growth associated with the growing flexitarian consumer group.
Kerry said this represents an exciting opportunity for the food industry but many operators and manufacturers are unsure how to get ahead, or indeed get started, in delivering the plant-based foods consumers want.
Radicle launches initially in Europe and North America and will roll-out globally in the coming months.
Malcolm Sheil, president and CEO, of Kerry Europe & Russia explained the launch. “There is no doubt that there continues to be a mainstream consumer shift towards a flexitarian diet,” he said. “Consumer preferences, from restaurants to retail, have never seen such dynamic change, but for the food industry these developments are as challenging as they are exciting. Radicle by Kerry brings together our dairy and meat heritage and our technology, processing and applications expertise, with over 20 years of experience in the plant-based food space. It asserts Kerry’s position as a trusted partner for the food industry in leading to better plant-based food, by offering the industry’s broadest portfolio of taste, nutrition and functional solutions.”
Darren O’Sullivan, plant-based food director at Kerry Europe, added: “Radicle by Kerry represents a significant launch for our business. The depth of what we can offer customers is unique in the marketplace. Whether customers seek meat alternatives or dairy alternatives, we offer a total solution with the ability to deliver taste, texture, nutrition and functionality. We look forward to innovating with customers right across the foodservice and retail channels to create new and exciting dishes for the growing flexitarian consumer group.”