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.
Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
October 31, 2017
Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.”
Palsgaard A/S introduces the first palm-free, powdered emulsifier for industrial cakes
October 31, 2017
Palsgaard A/S, a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard® SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.
VIDOFIBRES BF sugar beet fiber provides moisture retention, texture to baked goods, meats and other foods
October 11, 2017
Solvaira Specialties has begun offering VIDOFIBRES BF Sugar Beet Fiber products, according to an agreement with UNIPEKTIN Ingredients AG of Switzerland. Terms name Solvaira as exclusive distributor of VIDOFIBRES BF in the US, Canada and Mexico.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.