Kemin’s new video showcases antioxidants’ role in delaying oxidation, lengthening shelf life in meat and poultry products
July 2, 2018
The video animates the oxidation process as Kemin experts discuss why meat and poultry products lose their color and flavor. “Antioxidants in Action” showcases how traditional antioxidant and plant extract solutions delay the onset of lipid oxidation, keeping meat and poultry products safer and more appealing with a longer shelf life.
Naturex using IFT to showcase new plant-based alternative to EDTA
June 26, 2018
XtraBlend® RN is the result of a major research program conducted by Naturex that explored the chelating and free radical scavenging properties of more than 400 botanicals. Since they are familiar and clearly understood to be of natural origin, botanical extracts resonate well with consumers.
DuPont Nutrition & Health launches GUARDIAN® TOCO 30P Antioxidant from naturally sourced mixed tocopherols
June 26, 2018
Manufacturers of cereal and granola brands now have a convenient, easy-to-use antioxidant protection product when compared to liquid tocopherols. The powder format can help ease manufacturing concerns such as homogenous distribution, handling, labor-intensive cleanup and application equipment costs and limitations.
Kemin’s new NaturFORT™ RSGT is a consumer-friendly alternative to EDTA for dressings, sauces
May 21, 2018
The new plant extract solution has been found to provide shelf-life extension in salad dressings and sauces and is a consumer-friendly alternative as manufacturers seek a replacement for previously used products such as Ethylenediaminetetraacetic acid (EDTA).
Kemin using IFT to help processors achieve clean label with protect shelf life
May 1, 2018
Kemin experts will be at IFT18 to help food and beverage manufacturers maintain safety and freshness while supporting desired claims, plus they help with ingredient sourcing, handling, processing, and delivery—along with regulatory support. It’s a whole new world of claims out there, and Kemin helps you navigate it to reach your destination.
DuPont MicroGARD® marks 35-year anniversary as clean label ingredient to extend shelf life, protect against microbial spoilage
March 1, 2018
This year, the MicroGARD® fermented product range celebrates 35 years in DuPont Nutrition & Health’s expansive portfolio of ingredients. Developed decades before the “clean label” movement gained popularity, MicroGARD® offers food manufacturers a label-friendly, easy-to-recognize ingredient with the opportunity to shorten product label ingredient statements.
Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
Par-frying, a process where meat and poultry products are placed in high temperature oil for less than a full lethality cooking process, is used to set batter and/or breading, set exterior proteins to hold a shape, or to impart a color and/or flavor on the surface of the product. The new research study suggests that Kemin’s oil-soluble green tea extract NaturFORTTM LGR 105 is an effective alternative to TBHQ, providing flavor stabilization to the frying oil used for par-fried foods.
The new ingredient is a clean label solution for preserving dips, spreads and deli-style salads. A natural alternative to artificial ingredients like sorbates and benzoates, this pioneering solution will enable manufacturers to create flavorful deli products, which stay retain their freshness throughout a longer shelf life while meet also growing demand for clean and clear labels.
The webinar provides valuable insights on how brand loyalty, consumer purchasing trends and consumer perception are related—and how they impact viewers’ existing bakery and snack products. Combining an informative overview along with pertinent detail, the webinar serves as an introduction to the effects oxidation and reformulation can have on existing brand products.
Check out the April 2019 issue of Prepared Foods, featuring our cover story on RTD coffee and tea drinks and ingredients, trends that are shaping the future of desserts, emerging botanical ingredients, and much more.