Color and Flavor Shelf Life Solutions
Consumers expect their food to taste fresh throughout its shelf life, but they demand much more beyond simple freshness. They want foods that taste great, have ingredients they feel good about, and are also a good value.
For fats and oils manufacturers, one of the greatest threats to flavor and odor is lipid oxidation. The most efficient way to delay oxidation and resulting rancidity in fats and oils is the use of synthetic antioxidants or plant-derived extracts—that’s where Kemin comes in. At Kemin, we supply the ingredients you need to help keep your fats and oils products on the shelf longer.
