• 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 […]

  • A Review of Top Food Trends in 2018

    Which Food Trends Happened in 2018? Food and flavor trend predictions for 2019 are already taking over inboxes, but Kalsec is taking a moment to reflect on trends from 2018. At the beginning of 2018 we predicted five trends that we expected to see develop throughout the year. An educated prediction has much more value […]

  • White Paper: Oxidative Stability of Commodity Oils

    Meeting Consumer Demand for Clean Label The removal of synthetic antioxidants from food is driving the clean label trend, while there is a need to maintain oxidative stability. One way that food manufacturers have compensated for removal of synthetic additives is switching over to more stable oils, such as high oleic oils. Compared to commodity […]

  • Naturally Sourced Label Preferences

    Naturally Sourced vs. Synthetic Ingredient Labeling Kalsec® recently conducted U.S.-based research regarding consumer opinions on perceived differences between naturally sourced and chemically derived ingredients to better understand consumer trends.1 Naturally sourced ingredients are increasing in popularity when compared to more chemically derived ingredients. Given the increase in expectation of transparency in food processes, one can […]

  • White Paper: Clean Label BHA/BHT Replacement

    Oxidative Stability in Meat Products Processed meat products offer a convenient protein source for consumers. Oxidative and color stability are critical components in ensuring consumer acceptability of these processed meats. BHA/BHT has commonly been utilized as a preventative strategy for processed meat products. In recent consumer research conducted by Kalsec®, U.S. and UK consumers chose […]

  • The Importance of Food Safety

    Food Safety Concerns A 2013 report by the FDA found nearly 7 percent of dry spice imports examined by federal inspectors were contaminated with Salmonella. Dry spices inherently bring poor microbiological stability, raising a concern for food safety. The American Spice Trade Association (ASTA) suggests that further processing of spices significantly reduces the microbial risk […]

  • KalSmart™ Educational Series

    KalSmart Educational Series Kalsec® offers continuing education training sessions on-site and at customer locations through our KalSmart™ Educational Series. Look to Kalsec® for the latest trends, product innovations and applications expertise in making your products look better, taste better and last longer…naturally.™ Instructional Workshops* Dry Spice Replacement Dry spices can often be unpredictable in quality, consistency and […]

  • Cost Optimization – Extend Shelf-Life and Reduce Waste

    Extend Shelf-Life and Reduce Waste: Omega-3 Oil Stabilization Omega-3’s are noted for their high concentration of polyunsaturated fatty acids (PUFA). As a result, these oils are extremely susceptible to oxidation, which results in free radicals, creating off flavors and odors thereby reducing shelf-life. In working with our R&D Oxidation Management team, Kalsec® can recommend a Duralox® […]

  • Cost Optimization – Formulation Savings

    Cost-Saving Options The rising cost of raw materials requires innovative solutions and Kalsec ingredients can provide cost-saving options when working with our R&D team of specialists. Kalsec® ingredients can help you extend shelf life and increase formulation savings while reducing waste, offering lab testing, and saving ingredient, inventory and freight costs. Formulation Savings: Liquid Extracts in […]