Kemin showcases complete line of antioxidants to keep bakery fats and oils fresher and safer for longer
September 9, 2019
Kemin Food Technologies experts will be available at Booth #5240 to discuss the latest antioxidant solutions to help manufacturers achieve “claim-ability” in their bakery and snack products by using consumer-friendly, clean-label ingredients.
Kemin releases new bakery and snack-focused video to help bakers control oxidation and extend product shelf life
August 9, 2019
“This video is designed to help snack food manufacturers understand the impact of oxidation on their products,” says Courtney Schwartz, marketing director, Kemin Food Technologies. “Antioxidants play an important role in formulations, delaying the onset of oxidation and lengthening product shelf life.”
Kemin introduces Oxidation Stability Index (OSI) calculator
March 13, 2019
The digital slider tool allows formulators to select the desired number of Oxidative Stability Index (OSI) hours, then provides shelf-life calculations for various fats and oils. This enables manufacturers to determine the ideal oil and antioxidant solution combination they need to meet cost targets and shelf-life goals.
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.
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 May 2020 issue of Prepared Foods, featuring our cover story on sweetener blends and sugar reduction, the increasing reliance on natural gums and fibers, new fruit and vegetable offerings, and much more.