Kemin's natural plant-based extracts can conserve the appearance, taste and quality of your food products with minimal impact on their flavor, color and odor profiles. With natural plant extracts our customers benefit from proprietary flavor extracts developed with effective antioxidant properties for delaying oxidation and increasing shelf-life. These versatile, natural solutions are label friendly alternatives to traditional tocopherols or conventional synthetic antioxidants commonly used in the food industry. Our basic and controlled crop production allows our customers to feel at ease knowing that they have a sustainable and consistent supply. 

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Kemin's proprietary rosemary manufacturing process yields a highly refined, concentrated, homogeneous solution resulting in a more consistent product.  Our level of vertical integration, combined with our plant selection competencies and extraction process differentiates us from every other rosemary supplier in the world.  Beginning with the largest collection of rosemary germplasm in the industry, we conduct our own propagation, transplantation, growing and harvesting and then develop unique products tailored to the needs of the market. Visit the FORTIUM product page to learn more about our rosemary solutions for your applications.

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Kemin’s spearmint extract is derived from a proprietary variety of Mentha spicata L. The plant-derived extract has both flavoring and antioxidant properties. It contains rosmarinic acid, a molecule which in literature has shown to be especially effective in delaying lipid oxidation, color loss, and deterioration of other sensitive molecules. Combined with our patented manufacturing process, the active compounds in the extract are heat-stable and can survive high temperature and high pressure processing. Kemin scientists have found that spearmint contains more rosmarinic acid than plant sources such as sage, oregano, or rosemary.

Kemin’s green tea extract contains polyphenols that have been proven to provide effective antioxidant properties in a variety of food applications. Study results with our green tea extract have shown that it slows the deterioration of frying oil that contributes to oxidative rancidity at high temperatures. The unique multi-stage extraction process maximizes catechin stability, allowing the highly active compounds to delay oxidation.

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