<span style= "color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;"> 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.

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.

Albert McQuaid of Kerry talks about the company's new&nbsp;plant protein solution, ProDiem optimised for nutrition, taste and texture. In this interview, McQuaid mentions about the challenges&nbsp;when it comes to taste and how Kerry's flavour masking technology addressed the grainy texture traditionally associated with plant proteins.

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Kerry introduces new plant protein solution

Kerry introduces new plant protein solution