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Kemin provides meat and poultry manufacturers with a complete portfolio of ingredients designed to improve color and flavor stability, food safety, yield, and overall product quality. From antioxidants and antimicrobials to functional proteins, our solutions help you meet brand goals, enhance processing performance, and extend shelf life.
Antioxidants and Plant Extracts for Meat and Poultry
FORTIUM® R — Rosemary Extract
Designed for maximum effectiveness against color and flavor degradation in meat and poultry, FORTIUM R is an effective alternative to traditionally used synthetic antioxidants.
FORTIUM® RGT — Rosemary & Green Tea Extract
A combination of rosemary and green tea extracts for color protection in meat and poultry, providing superior antioxidant protection without negatively impacting flavor, color, and odor profiles.
OLESSENCE™ — Olive Extract Blends
Next‑generation plant extract blends leveraging the naturally occurring polyphenols in olive extract to protect color and flavor. Ideal for poultry manufacturers seeking cleaner labels without the sensory impacts sometimes associated with high‑usage rosemary.
Antimicrobials for Food Safety and Shelf Life Extension
BactoCEASE® — Propionic Acid
A liquid-based antimicrobial designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes.
BactoCEASE® NV — Buffered Vinegar
A label-friendly vinegar-based product for food safety designed to protect meat and poultry products from foodborne pathogens and extend product shelf life by delaying the growth of spoilage bacteria.
Functional Proteins for Quality and Yield Enhancement
Proteus®
A line of functional proteins that help improve yield, texture, juiciness, and overall quality in meat and poultry applications—with a clean label.
InnoBLQ™
Functional proteins formulated to boost coating adhesion, crispiness, and yield in battered, breaded, and fried products.
Formulate Faster with Solutions and Technical Support from Kemin
Our team understands how processing methods, ingredients, packaging, and proteins interact. Kemin offers our customers:
- Customized ingredient recommendations
- Support for both simple solutions and complex blends
- Guidance on ingredient synergies
- Optimized points of application for maximum performance
Partner with Kemin to optimize your formulations and accelerate commercialization.
FAQ
Processed meat and poultry use ingredients that control microbial growth and oxidation to extend shelf life. Common food safety ingredients include sodium lactate and diacetes, organic acids such as propionic acid and acetic acid, as well as fermentates such as cultured sugar or cultured dextrose. Antioxidants, tocopherols, and plant extracts help maintain color and flavor and extend shelf life.
Clean label ingredients that can replace synthetic antioxidants in meat and poultry include tocopherols, ascorbic acid, and plant extracts such as rosemary or green tea extact. These ingredients help slow oxidation, reduce rancidity, and maintain color and flavor while supporting simpler ingredient labels.
Functional proteins help improve meat and poultry quality and yield by increasing water‑holding capacity, fat binding, and protein‑protein interactions. These properties reduce purge, improve texture and juiciness, and increase cooked yield. Functional proteins are commonly used in injected, emulsified, and formed products to enhance consistency and process efficiency.
Functional proteins improve structure and performance by enhancing water binding, texture, and yield. Meat stocks or broths are concentrated, soluble proteins mainly used for flavor, protein addition, and some moisture retention. Binders primarily help hold ingredients together, improving cohesion and stability, but offer less functionality in water binding or texture enhancement than functional proteins.
Throughput improves when meat products retain more moisture and experience less cook loss during processing. Functional ingredients such as phosphates, proteins, and hydrocolloids help improve water holding capacity and protein stability. This reduces shrink, increases yield, and allows production lines to run faster and more consistently.
