Kemin video helps poultry processors preserve fresh color in prepared meats
April 19, 2017
Kemin Industries’ Food Technologies division has released “Color Challenge,” a new video demonstrating how meat and poultry processors can better retain fresh color in meat products with the addition of Kemin color protection solutions.
Kemin’s new website provides easy-access solutions for added shelf-life extension, food safety
February 27, 2017
Kemin, a leading provider of shelf-life extension and food safety solutions for food and beverage industries, launched an updated website for its North America Food Technologies division at www.kemin.com/kemindifference.
Kancor’s natural OxiKan CLS antioxidant earns “Best Beverage Ingredient” award during Brau Beviale’s World Beverage Innovation event
December 14, 2016
Since 1969, Kancor has provided natural ingredients that add aroma, taste, color and functional benefits to a wide array of foods and drinks. Kancor uses the latest technologies in extraction, distillation and purification of actives to ensure only the best natural solutions. Moreover, the company’s state-of-the-art R&D center and experts have developed a full range of natural antioxidants, natural colors, culinary platforms, technology platforms and delivery platforms.
Naturex uses HiE to showcase three-step approach to health, nutrition
December 1, 2016
Naturex sources, manufactures and markets natural specialty ingredients for the food, beverage and health and cosmetic industries. The company actively supports the global shift to natural by directly addressing key consumer expectations through an offer built on two main focus areas: “My Natural Food” and “My Natural Selfcare.”
Delavau shows expanded line of Encore ingredients at IBIE16
October 3, 2016
Delavau Food Partners, a premier supplier of food ingredients and technologies for bakery, snack, and confectionery brands, will present its expanded line of Encore ingredients at the 2016 IBIE show in Las Vegas. The ingredients offer shelf-life extension with mold inhibition, clean label solutions, and a consistent, quality eating experience.
Check out the April 2017 issue of Prepared Foods, featuring our cover story on how technologists are addressing sugar reduction with an expanding menu of sweeteners, the use of salts and spices to modernize formulations, and much more!