07.17.16
Booth 3220
Kemin invited IFT attendees to stop by its booth and find out how manufacturers can now keep food and beverage products “fresher, safer, longer” with Kemin solutions. Food technologists working in the markets for meat and poultry, baking and snack, fats and oils, and flavors and seasonings had their questions answered around how the naturally-sourced, yet technically sophisticated plant extracts and antioxidants provide food safety, shelf stability, and color protection solutions through single ingredients, synergistic blends, and custom formulas.
Courtney Schwartz, senior marketing communications manager, Kemin Industries’ Food Technologies Division said, “These are exciting and challenging times for the food and beverage industry and this year’s IFT Annual Meeting and Food Expo is the ideal time and place to share both the comprehensive food protection solutions provided by Kemin, as well as our first-ever IFT prototype in the form of a crispy, delicious thin wheat cracker. Through this cracker prototype, attendees can experience firsthand how ourGT-FORT plant extract line protects the cracker’s taste and texture, preserving its sunflower and soybean oil components—as well as its seasonings for a fresh, flavorful taste.”
In addition to the prototype introduction, Kemin featured product line overviews, which are newly designed to provide important product information at-a-glance. Meat and poultry, baking and snack, and fats and oils manufacturers, who are seeking new and improved ways to keep their products fresh, will be able to quickly determine which Kemin solutions may benefit their products.
Schwartz added, “Whether it’s providing a single ingredient, synergistic blends or custom formulas, every day we examine how to best serve our customers, so that they may, in turn, serve consumers fresh, safe and appealing food and beverages. Our Research and Development (R&D) and our Customer Laboratory Services(CLS) departments work together with everyone else at Kemin to determine the best, most effective and cost-efficient solutions to every challenge. And, with flavor, color and shelf-life solutions under one roof, our customers can save valuable time as well.”
Color and Flavor Stability
Plant-derived extracts and synthetic antioxidants from Kemin preserve the color and flavor of food products.
Antimicrobial technology from Kemin uses well-known, accepted, and effective organic acids to provide consistent protection.
Kemin invited IFT attendees to stop by its booth and find out how manufacturers can now keep food and beverage products “fresher, safer, longer” with Kemin solutions. Food technologists working in the markets for meat and poultry, baking and snack, fats and oils, and flavors and seasonings had their questions answered around how the naturally-sourced, yet technically sophisticated plant extracts and antioxidants provide food safety, shelf stability, and color protection solutions through single ingredients, synergistic blends, and custom formulas.
Courtney Schwartz, senior marketing communications manager, Kemin Industries’ Food Technologies Division said, “These are exciting and challenging times for the food and beverage industry and this year’s IFT Annual Meeting and Food Expo is the ideal time and place to share both the comprehensive food protection solutions provided by Kemin, as well as our first-ever IFT prototype in the form of a crispy, delicious thin wheat cracker. Through this cracker prototype, attendees can experience firsthand how ourGT-FORT plant extract line protects the cracker’s taste and texture, preserving its sunflower and soybean oil components—as well as its seasonings for a fresh, flavorful taste.”
In addition to the prototype introduction, Kemin featured product line overviews, which are newly designed to provide important product information at-a-glance. Meat and poultry, baking and snack, and fats and oils manufacturers, who are seeking new and improved ways to keep their products fresh, will be able to quickly determine which Kemin solutions may benefit their products.
Schwartz added, “Whether it’s providing a single ingredient, synergistic blends or custom formulas, every day we examine how to best serve our customers, so that they may, in turn, serve consumers fresh, safe and appealing food and beverages. Our Research and Development (R&D) and our Customer Laboratory Services(CLS) departments work together with everyone else at Kemin to determine the best, most effective and cost-efficient solutions to every challenge. And, with flavor, color and shelf-life solutions under one roof, our customers can save valuable time as well.”
Color and Flavor Stability
Plant-derived extracts and synthetic antioxidants from Kemin preserve the color and flavor of food products.
- FORTIUM, NaturFORT and GT-FORT – line of proprietary plant extracts and synergistic blends that provide consumer -friendly protection to a variety of food matrices with no negative sensory impact.
- EN-HANCE – antioxidants that are proven to protect foods containing fats and oils, such as baking mixes, meat products, nuts, potato chips, oils, cookies, sausages, and cereals.
Antimicrobial technology from Kemin uses well-known, accepted, and effective organic acids to provide consistent protection.
- SHIELD – a line of liquid mold inhibitors for bakery and tortilla products.
- BactoCEASE – enhance food safety and extend the shelf life of ready-to-eat meats, fresh meat, fish, and poultry products by protecting against foodborne pathogens and spoilage bacteria. Both label-friendly and synthetic options are available.
