BactoCEASE® NV is a label friendly food safety ingredient designed to protect meat, poultry and processed fish products as well as deli salads from spoilage bacteria and extend product shelf life.
Kemin Buffered Vinegar is a label friendly food safety ingredient designed to protect meat, poultry, processed fish products and deli salads from food borne pathogens. The product efficiently extends product shelf life by delaying the growth of spoilage bacteria.
Oxidation can drain the natural flavour, colour, and aroma from your products. EN-HANCE™ synthetic antioxidants, synergistic blends formulated with time-tested active ingredients, protect foods from oxidation when solubility, heat, and stability are an issue. EN-HANCE is available in liquid, dry, and oil-soluble formulations.
FORTI-FRY is a natural antioxidant consisting of tocopherol rich extract that prolongs the lifetime of the frying oil.
A complete line of rosemary extract based products designed for maximum effectiveness against colour and flavour degradation. These products provide a label friendly alternative to traditionally used synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), or tertiary butylhydroquinone (TBHQ).
A robust and label friendly line of antioxidants based on plant-derived tocopherols. These antioxidants are effective at protecting a variety of food applications from colour and flavour degradation
Food preservation is vital to safety, extension of shelf life, and the quality of attributes customers find appealing. FORTIUM™ plant based extracts and plant-derived antioxidants, comprised of proprietary rosemary extract from Kemin, protects a variety of food applications from colour and flavour degradation.
Food manufacturers invest a lot in delivering products that look good, taste fresh, and are consistent time and time again. Lipid oxidation can negatively impact this consistency. FORTRA™, a plant based extract derived from a proprietary variety of spearmint extract, has the capacity to promote colour stabilisation and delay lipid oxidation.