Kemin Industries will highlight its fully clean label ingredients suite at the Food Engineers Institute 2025 Annual Event and Expo (IFT First) held in Chicago July 14-16.
Participants will visit booth #s1815 to meet Kemin experts and learn more about how to improve food shelf life with clean label suites that continue to expand alternatives to clean label ingredients to synthetic preservatives.
Kemin is launching a new line of cultured dextrose products for food safety, which is effective in protecting against a variety of foodborne pathogens and mold. This exciting new technology offers the same effectiveness, application rate, and sensory attributes as traditional synthetics in a variety of applications, including proteins, dressings, sauces, baked goods.
“The Kemin team is excited to announce the latest clean label ingredients innovation at IFT 2025. The continued consumer demand for foods with fewer additives and synthetic preservatives continues to find new ways to protect the freshness of the product and keep food safe. “This new line is a very effective alternative to commonly used synthetic preservatives such as adsorbents and lactate/diabetes, which will help manufacturers solve food safety and mold challenges with the benefits of clean labels. Furthermore, this line will help reduce the overall sodium contribution to the formulation.
A sweet of clean label ingredients to keep your food fresher and safer
Kemin features a complete suite of ingredient solutions for food safety, functional proteins, and oxidation control solutions for use in a variety of IFT foods. Kemin offers solutions for applications that include:
Meat, chicken, seafood
Abuse, breadcrumbs, deep-fried foods
Bakery and Snack Products
• Dressings, sauces, seasonings
What else is new?
Kemin is committed to research and development, product innovation and technical leadership, all of which are essential to solving tomorrow’s food challenges.
Gokila Thangavel, senior scientist at Kemin Food Technologies, North America, is pleased to announce IFT First Educational Session, which highlights Shield V in particular. This introduces clean label V, which can be used to replace synthesis such as Shield V and Shield Cotassium Surbate. This unique mold inhibitor combines the preservative properties of buffered vinegar with the plant extract to effectively slow down the development of mold in a variety of foods, including dressings, sauces, breads, and tortillas. It provides protection against corruption while meeting consumer demand for clean and simple materials.
The Kemin portfolio for food protection and preservation also includes innovative solutions such as:
•Bactocase Pure – Kemin’s latest clean label innovation includes a variety of blends of cultured dextrose, Rowanberry and buffered vinegar to control mold in applications such as meat sticks and jerky products, and maintain a hopeful, physical and textured food qualification while slowing the growth of various fresh meat and poultry pathogens.
•Olessence – Kemin helps to embrace the natural transition with this line of antioxidants, featuring a variety of synergistic blends of plant extracts, helping to enhance the flavor while maintaining freshness of packaged baked goods, snack foods and more. By exploiting the natural properties of olive extract and plant extract blends, Olessence helps manufacturers to ensure the quality of their bakery products and extend shelf life without compromising the influence of their sensory products.
Booth #S1815 is a must-see for clean label innovation. Attendees will learn more about the Kemin portfolio of ingredient solutions for enhanced yield, moisture control, extended shelf life, flavor and color retention, and food safety. Visit with Kemin’s team of experts and enjoy free happy hour and coffee service.
