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NaturFORT™ — Plant Extract Blends for Food Color and Flavor Protection
NaturFORT™ plant extract blends meet consumer demand for clean labels, while protecting product shelf life. NaturFORT combines various blends of plant extracts, including rosemary extract, green tea extract, spearmint extract, and acerola cherry extract that work in synergy to prevent lipid oxidation in various applications. This makes plant extract blends an ideal alternative to synthetic antioxidants.
Demand for clean, simple labels continues to rise in the food industry. Consumers expect the food they purchase to be free from synthetic ingredients. With recent legislative bans on synthetic antioxidants, manufacturers are tasked with replacing these ingredients while meeting consumer expectations and maintaining consistent shelf life and quality. That’s where NaturFORT plant extract blends can help.
Over the course of its shelf life, sauces and dressings develop metallic, cardboardy, oily, and painty off-flavors as the product oxidizes. Traditionally, synthetic ingredients such as EDTA are used to combat the development of these off-flavors by stabilizing the emulsion.
NaturFORT™ LGR uses the chelating power of green tea extract to help stabilize emulsions for a cleaner label dressing or sauce. NaturFORT™ RS, a water-soluble blend of rosemary and spearmint extracts, provides flavor shelf life stability for sauces and dressings by delaying lipid oxidation.
Consumers closely associate beef color with freshness. When products lack a bright red appearance, they are often perceived as less fresh, driving higher retail waste and product loss. Understanding the cause of off-colors is crucial for manufacturers to address these challenges and determine the best solution.
Stable oxymyoglobin (MbO2) imparts a bright red color to fresh beef and is formed and maintained in an oxygen-rich environment. Over time, the continuous oxygen exposure transforms the myoglobin into metmyoglobin (MMb+), imparting a brown color, a cue to consumers that the meat is no longer fresh. NaturFORT™ AGT, a blend of acerola extract and green tea extract, can help delay oxidation and preserve the red color consumers seek.
Discover how NaturFORT™ AGT protects the color of fresh ground beef-->
| Product | Actives | Application | Solubility | Benefit |
|---|---|---|---|---|
| NaturFORT™ AGT Liquid | Acerola Extract + Green Tea Extract | Fresh Beef | Water | Improve color stability up to 7 days* |
| NaturFORT™ RS Dry | Rosemary Extract + Spearmint Extract | Dressings and Sauces | Water | Stabilize food emulsions and replace synthetic ingredients |
| NaturFORT™ LGR Dry | Lipid Soluble Green Tea + Rosemary Extract | Fats, Oils, Dressings, and Sauces | Lipid | Stabilize food emulsions and replace synthetic ingredients |
Plant extracts from Kemin can provide a wide range of benefits. Curious how those ingredients work and interact in applications? Learn more about our ingredients below.
Acerola extract is rich in the natural form of ascorbic acid, which helps preserve the color of various food and beverage products. It is especially good for helping meat to retain its red color.
Green tea extract (Camellia sinensis) acts as a chelating agent by binding to metal ions that cause rancidity to help stabilize food systems.
Our rosemary extract meets high-quality standards to ensure a consistent batch every time, with a high concentration of carnosic acid.
Our spearmint extract is specifically selected to avoid the typical mint smell associated with spearmint, allowing you to add these ingredients to foods with minimal sensory impact.
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