White Papers

  • White Paper: Ensuring Oxidative Stability in Meat

    Clean Label Solutions Consumers consider convenience when making purchase decisions, which enables processed meat products to be an important food category. In addition, these consumers want meat with a clean (and clear) label. They want the best meat options to support their lifestyle; whether that is a ready-to-eat product like beef jerky or a high-protein […]

  • 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 […]

  • White Paper: Making Products Last Longer…Naturally

    Meeting Food Safety Concerns with Clean Labels Microbial spoilage in minimally processed meat products is a serious concern during storage and distribution. Temperature variations, extended distances of distribution and various other environmental factors can foster rancid flavors, discoloration and the growth of spoilage organisms in meat products. Chemical-sounding oxidation inhibitors and antimicrobials may help extend […]

  • White Paper: Helping Cooked Meats Taste Better…Naturally

    Combatting Lipid Oxidation in Cooked Meats Flavor protection is an on-going concern in ready-to-cook and ready-to-eat meat and poultry products. Lipid oxidation threatens the flavor stability of these products resulting in undesirable off-flavors and off-aromas described as ‘warmed-over flavor’ [WOF] or ‘modified flavor reduction’. The industry is also challenged with trying to replace BHA, BHT, […]

  • White Paper: Making Products Look Better…Naturally

    Fresh Meat Color Stability As fresh ground meat is a major share of the meat retail space, the appearance of the meat is vital to consumer purchases. Profits deteriorate when discolored ground meat need to be discounted or disposed due to lack of sale. Methods for shelf life extension in case-ready packaging are critical for […]

  • 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 […]

  • White Paper: High Stability Anthocyanin Red Hues

    High Stability Anthocyanin Red Hues Consumers around the world are increasingly concerned about the safety of synthetic food colorants and are encouraging food manufacturers to take on the difficult task of replacing them with natural coloring ingredients. Solve Your pH Limitations Naturally In this white paper, discover the use of stabilized anthocyanins as a viable […]

  • White Paper: Naturally-Sourced Red Colors for Higher pH Food and Beverage Formulation

    Color Influences Purchase Color has tremendous influence on consumer purchase decisions of food and beverages. Nine out of 10 consumers place visual appearance and color above other factors when shopping. As many as 85% of consumers place color as a primary reason for why they purchase a product (Kissmetrics, Colourmatters.com). When Anthocyanins Don’t Work Anthocyanins […]

  • White Paper: Natural Antioxidants for Omega Rich Foods

    Omega Rich Foods Biggest Enemy – Lipid Oxidation Lipid oxidation is one of the leading causes of shelf-life failure in fat containing foods, generating off-flavors and off-aromas. The use of antioxidants constitutes a major oxidation defense strategy. However, synthetic antioxidants like BHA, BHT and TBHQ that have been routinely used in foods for a number […]

  • White Paper: Szechuan Pepper Extract

    A Different Kind of Heat Management Szechuan pepper opens up new possibilities for unique and different heat management profiles. The tingling sensation of Szechuan pepper is caused by the sensate Sanshools. Sanshools trigger the same receptors responsible for heat perception as capsaicin, but also trigger other receptors that perceive “light touch”. As a result, Sanshools […]