You are viewing EMENA
Choose Your Location:
- United States
- Canada
- Mexico
- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
- Asia Pacific
- China
- Global
Choose Your Location:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
Popular Searches
NaturCEASE™ Dry - Natural Shelf Life Protection for Processed Meats
NaturCEASE™ is a label-friendly, all-in-one solution designed to support the shelf life and food safety of processed meat products by combining buffered vinegar with natural plant extracts. NaturCEASE Dry is designed to help address oxidative and microbial spoilage factors, while supporting colour and flavour stability. This approach aligns with growing demand for natural, transparent ingredients in meat formulations.
Features
- Label-friendly formulation of consumer-friendly ingredients
- Powerful combination of plant extracts and buffered vinegar
- Dual-action protection: oxidative stability and microbial control
- Dry format for easy incorporation into spice blends
Benefits
- Meets consumer demand for naturalness and transparency
- Maintains bright colour, fresh flavour throughout storage
- Extends shelf life and enhances safety of processed meat products
- Convenient and user-friendly solution
Applications
- Sausages
- Burgers
- Deli meats
- Ready-to-eat processed meat products
Tackling Colour and Flavour Deterioration in Processed Meats
Colour and flavour are key factors influencing consumer purchase decisions for meat products. However, these attributes deteriorate over time due to oxidation. Lipid oxidation not only causes off-odours and off-flavours but also accelerates the conversion of oxymyoglobin (bright red) to metmyoglobin (grey-brown), leading to undesirable colour changes. This process is further intensified by iron ions released during oxidation. In addition to chemical deterioration, microbial activity also impacts quality, safety and colour. Mincing meat speeds up this deterioration because of increased surface area and microbial contamination during grinding.
How NaturCEASE Dry Works
NaturCEASE Dry combines buffered vinegar with selected natural plant extracts to support shelf‑life management in processed meat products. Buffered vinegar contributes to the control of spoilage mechanisms, while plant extracts are known for their antioxidant properties. Together, this approach supports colour and flavour stability during storage, including in applications with higher surface exposure such as minced meat. NaturCEASE Dry offers a convenient, dry‑format option that aligns with clean label expectations in meat formulations.
Kemin’s Commitment to Research and Innovation
At Kemin, science is at the heart of everything we do. For more than half a century, we have invested in applied research to develop solutions that improve the quality, safety, and efficacy of food products worldwide. NaturCEASE Dry is a direct result of this dedication, created through extensive studies on lipid oxidation, colour stability, and microbial control in processed meats. Our global team of scientists and technical experts continually explores new ways to meet industry challenges, ensuring that every Kemin ingredient is backed by rigorous testing and proven performance. This commitment allows us to deliver clean label solutions that help manufacturers respond to consumer demands for natural, transparent, and safe food products.
Resources
Have a Question about NaturCEASE™ Dry?
Fill out the form below to connect with Kemin experts
Disclaimer: Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
