At Kemin, we create innovative food ingredient solutions that help food manufacturers meet the challenges of the market and keep their products on the shelf longer. Our library of educational videos and webinars can help you better understand our ingredients and how they work in meat and poultry and bakery and snack applications.
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Canada
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EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
Global
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Video Library
Fresher, Safer, Longer Experts
From color and flavor protection to quality and texture improvement, Kemin has the solutions you need to meet your product goals in a challenging market.
Label-Friendly Oxidation Control
Oxidation solutions from Kemin include plant extracts such as rosemary, green tea, acerola cherry, and blends to help improve the shelf life and quality of food products.
Bakery and Snack Expertise
Bakery and Snack Freshness
Bakery and snack foods are highly susceptible to oxidation, which causes off flavors and odors. To help prevent lipid oxidation, Kemin offers a wide range of antioxidants and plant extracts.
Textural Quality Ingredients
Our textural quality solutions can help keep your baked goods fresher, longer. From enzyme blends to mold inhibitors, we have the solutions you need to keep your products on the shelf longer.
Overcoming Challenges in the Baking and Snack Industry
Translating Trends to Tortilla Formulation
Meat and Poultry Expertise
Synthetic to Simple: Reformulate Meat and Poultry with Confidence
Reformulating meat and poultry products is complex, a total reformulation approach is necessary to maintain quality, safety, yield, and consumer expectations. Manufacturers face many pressures, such as regulatory changes and the drive for cleaner labels, while protecting profit margins.
Meating Every Challenge: Food Safety, Shelf Life, and Quality
Kemin Food Technologies addresses oxidation and microbial spoilage challenges in meat and poultry products. They provide solutions to maintain fresh color, appealing flavor, and food safety. Proteus, a clean label alternative to phosphate, improves moisture retention and enhances yield in meat products.
How to Improve Oxidative Stability in Meat and Poultry
Yield Enhancement Solutions
Proteus® is a functional protein that helps improve moisture retention and yields when applied in formulation with muscle proteins.
Cutting The Fat with InnoBLQ™
InnoBLQ™ is a clean label functional protein ingredient that can help reduce overall fat content and improve breading adhesion in battered, breaded and fried foods.
Overcoming Quality and Yield Challenges in Meat and Poultry
Process Optimization in Meat and Poultry: Improve Throughput
Meet Our Technical Experts
Ask the Experts: Meat and Poultry Reformulation
Dr. Michael Cropp from the Kemin Food Technologies technical service team discusses the complexities and best practices of meat and poultry reformulation. He highlights common drivers for reformulation, such as regulatory changes, cost concerns, and marketing demands, while cautioning against the misconception that ingredient replacement is a simple "plug and play" process.
Customer Lab Services: Your Secret to Market Success
Kemin Food Technologies offers solutions that significantly reduce testing time, helping businesses meet their go-to-market goals. They tackle oxidation and food safety challenges with effective problem-solving skills. Begin your journey towards market success.
Discover Meat and Poultry Expertise from Kemin
Bill Fielding from Kemin Food Technologies introduces a functional protein line designed to enhance product efficiency and reduce formulation costs. Emphasizing the importance of technical services, which offers on-site support to clients. The team provides expertise to ensure that customers achieve both quality and efficiency in their products.
