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 […]
Are Your Colors Shareable? With the growth of social media, color is even more important to product development for food manufacturers. Consumers have long lived by the adage, “We eat with our eyes.” From sharing images of what is on our plate to food-centric events, there is a proliferation of food-focused content across social media […]
Mainstream Heat With the help of Innova Market Insights, Kalsec has tracked a steady growth in global new product introductions with hot and spicy flavors and ingredients through our HeatSync® heat index for 11 years. As leaders in heat management and capsicum extracts, we invest in maintaining the most up-to-date knowledge on hot and spicy […]
Black Pepper vs. White Pepper Although very different in appearance, black and white pepper are obtained from the same botanical source. They are the fruit or berries of Piper nigrum L., a perennial climbing vine that is widely cultivated for its long slender spikes of small fruit. They are harvested at different stages of maturity […]
Revolutionizing Oleoresins for Food Applications Kalsec® was one of the first to develop oleoresins for both water and oil and has been continuously researching and testing to improve the system for the past 60 years. When Howard Haley joined the Kalsec lab in 1976 he was given one of his first assignments: to create a […]
Will Plant-Based Proteins Continue to Grow? New year, new food and flavor trends. It is that time of year again to focus on the top food trends predicted for the upcoming year. What will 2018 offer the food industry? What is the next great super food? How is digital technology influencing food choices? Here, Kalsec® […]
Hot and Spicy Flavor Trends Evolve Hot and spicy flavor trends are growing, along with the desire for spicier foods, higher heat levels and different heat flavors. In the latest update of the Kalsec® HeatSync® Heat Index, new global product introductions with hot and spicy ingredients increased for a ninth straight year. Consumer preferences are […]
Dispersability of Herbalox® Rosemary Extracts in Oil and Water Watch this instructional demonstration to see the solubility of different Kalsec® Herbalox rosemary extract forms in both oil and water. This demonstration will help to determine which Kalsec® Herbalox rosemary extract would work best for a specific medium.
Demonstration of Transporting a Drum Watch this instructional demonstration to learn from Kalsec® scientists the proper way to transport a Kalsec® drum.
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 […]