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.
Move adds high-value citrus capabilities to support the growth of ADM’s nutrition portfolio
March 4, 2019
With the completion of the transaction, ADM further strengthens its capabilities to support its customers with citrus flavor by adding capabilities for manufacturing high-value flavor ingredients across all citrus varieties for flavor, fragrance and consumer products.
Lutein for blue light, mushrooms, green beauty products, and clean ingredient lists are expected to gain ground in the new year
January 18, 2019
Natural Grocers, America's Nutrition Education Expert, surveyed more than 70 of the company's nutrition experts and pored over the latest research to identify the expected top 10 breakout trends in nutrition and health in 2019.
While most consumers enjoy mushrooms largely for the flavor, the recognition of mushrooms as bearers of powerful chemical compounds that help protect against and even mitigate disease is triggering a surge in interest from product developers.
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.
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 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.
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 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.
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.