“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 is introducing new and expanded solutions to help manufacturers control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads.

Today Kemin Industries, a global ingredient manufacturer, unveiled its new global vision and logo to align the company strategically for 2042 and beyond.

From snacks to meals, bar formulations increasingly are popular among all segments of the population. Pardon the play on words but one way to raise the bar is to use blueberries, which add premium value and nutritional appeal.

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.

Established in 2006, the annual AHPA Awards acknowledge individuals and organizations that help further AHPA's goal of promoting the responsible commerce of herbs and herbal products.

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.

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.

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.