Case Studies

  • Case Study: Natural Heat Extracts for Fried Foods

    The Need for a Clean Label Food manufacturers must pay close attention to their ingredient lists to meet growing consumer and wholesale demand for clean labels. This can be particularly challenging in fried food applications, where high-performing ingredients tend to be artificial to survive the frying process. Recently, the need for cleaner labels combined with […]

  • Case Study: Natural Color for Plant-Based Protein

    Formulating Plant-Based Proteins More consumers are embracing vegetarian, vegan or flexitarian diets today than ever before for various reasons. As a result, there is an increased demand for plant-based protein to provide balance in meatless and reduced-meat diets. To appeal to several of these consumer groups, plant protein manufacturers are making their products mimick meat […]

  • Food Matrix Matters in Heat Delivery

    Pungency Expression Across Applications When developing spicy food products, understanding how the heat intensity will be perceived by consumers is a complex challenge. Kalsec scientists conducted sensory analysis to understand heat delivery across several different applications and with different fat levels within those applications. Sensory testing was conducted in bratwurst, crackers, limeade and cream cheese […]

  • Case Study: Shelf Life Extension of Fresh Sausage

    Eliminating the Use of Artificial Preservatives There are high expectations among global consumers that meat and poultry applications should have clean label attributes. Four of 10 consumers are influenced in their food purchases by whether those products contain artificial ingredients.1 Due to the increase in consumer demand for clean label ingredients, a manufacturer of fresh […]

  • Case Study: Heat Delivery in Salsa

    Understanding Heat Delivery Differences A US salsa manufacturer was seeking help to ensure that their products labeled ‘mild,’ ‘medium’ and ‘hot’ were representative of the targeted pungency intensity ranges in their established markets. The manufacturer realized that they did not have the resources to conduct this research. They sent samples of their salsa base and […]