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When it comes to food, oxidation is the enemy. Oxidation deteriorates the appearance and quality of your food product and can cause off flavors and odors. At Kemin, we help make a wide range of food products fresher and more appealing with longer shelf life.
How do we do it? With our plant-derived label-friendly oxidation control solutions.
An acerola extract-based antioxidant designed for maximum effectiveness against color degradation in meat, by effectively delaying the oxidation of the iron ion in the myoglobin molecule. It can also be used as a cure accelerator.
A traditional blend of mixed tocopherols designed for maximum effectiveness against color and flavor degradation in meat and poultry, snack foods, and fats and oils. FORTIUM MT is label-friendly and effective in multiple food applications.
A rosemary extract ingredient designed for maximum effectiveness against color and flavor degradation, an alternative to traditionally used synthetic antioxidants. Effective in meat and poultry, snack foods, and fats and oils.
A combination of rosemary and green tea extracts for color protection that provides superior antioxidant protection without negatively impacting flavor, color, and odor profiles in meat and poultry, snack foods, and fats and oils.
The trend towards clean eating is across the food industry, and it is here to stay. Recent survey results found the importance of simple, short and recognizable ingredient lists-the hallmarks of the current clean label trend. 50% said they are more likely to buy a product if they recognize all the ingrdients listed on the label and 44% said they are happy to pay a higher price for a product with recognizable ingredients.1
Clean label can mean many different things including:
Antioxidants are molecules that significantly delay or prevent oxidation, lengthen shelf life, and help maintain consumer acceptance and brand loyalty. We understand the synergies of ingredient behaviors and use our extensive know-how to develop oxidative control solutions that positively affect shelf life. Unlike processing or packaging changes, ingredient adjustments are the most cost-effective method to delay oxidation.2
Antioxidants can help:
References:
1. Ingredient Communications survey regarding ingredients in foods & beverages purchased, UK and US adults, September 2020: reported in https://www.foodbeverageinsider.com/ingredients/study-finds-clean-labels-important-most-consumers
2. https://www.sciencedirect.com/science/article/pii/S1756464615000511
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