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.
ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods
March 4, 2019
In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.
Although synthetic food colors (FD&C colors) have historically been favored by the industry due to predictable performance and lower cost, in recent years consumers have increasingly demanded the use of natural colorants.
High pressure processing (HPP) is critical for quality, taste, shelf life, color, nutrition and more at the Good Foods Group, a Pleasant Prairie, Wisc., producer of refrigerated guacamole, snack dips, salads and juices.
February 25, 2019
Prepared Foods discusses HPP with Joyce Longfield, vice president of product innovation for Good Foods Group.
DuPont experts share advancements with “multi-hurdle” technology and new enzyme solution
February 19, 2019
DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with “multi-hurdle” baking technology. DuPont also will introduce its new POWERFresh® 9705 enzyme solution. Attendees also can speak with DuPont’s baking experts at Tabletop #802 Feb. 24-26 in Chicago.
New non-GMO, in-house production capabilities will give the biobased solutions company greater control in supplying market needs
January 4, 2019
The strategic investment is intended to help ensure continuity and security of supply for Corbion customers who have embraced the company's vinegar-based solutions as effective alternatives to synthetic ingredients.
Kemin study offers clean label alternative to synthetic antioxidants in cooked frozen meat
November 28, 2018
Results demonstrated that clean label alternatives such as FORTIUM® RGT12, a blend of rosemary and green tea, prevent oxidation as effectively as synthetic options, while maintaining higher scores with sensory panelists.
The new, naturally derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor.