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.
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.
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.
Naturex using IFT to showcase new plant-based alternative to EDTA
June 26, 2018
XtraBlend® RN is the result of a major research program conducted by Naturex that explored the chelating and free radical scavenging properties of more than 400 botanicals. Since they are familiar and clearly understood to be of natural origin, botanical extracts resonate well with consumers.
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.
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.