“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.” 

The Spregg® line of products help retain moisture of baked goods throughout frozen, refrigerated and ambient shelf life. They also improve dough handling, product consistency and reduce brittleness and breakage in many cases.  

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.

Kemin will feature several new and expanded product lines at IFT19 for a range of applications.

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.

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.

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.

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.