• Food Matrix Matters in Heat Delivery

    When developing spicy food products, understanding how the heat intensity will be perceived by consumers is a complex challenge. Kalsec scientists conduct sensory analysis to understand heat delivery across different applications. The application that you are adding heat to, and the level of fat that is present, both affect the heat expression. When it comes […]

  • Natural Sources of Yellow Colour Extracts

    Are you familiar with the natural sources used to make yellow colour extracts? Caty Meleuc, Colours Technical Specialist – Europe, discusses natural sources for yellow colour extracts and why one might use one of these hues in a food or beverage. Why use a yellow colour extract? How a product looks impacts the consumer’s purchase […]

  • Trend Brief: Hard Seltzers

    The hard seltzer category’s unbelievable growth has cooled off slightly due to market saturation, but it is still a large market and booming trend in the beverage space. Consumers have a lot of choices, so small market entrants will need to differentiate themselves through their positioning; for example, they can lean on ingredient and functional […]

  • Top Food Trend Predictions for 2022

    Kalsec global market research experts are predicting five trends that we expect to guide the global food industry in 2022. It is important and interesting to note that many of these trends are complementary. For example, reductionism can also lead to an increase in interest for homemade hot and spicy foods and healthy hybrids like […]

  • Final Review of Kalsec’s 2021 Food Trend Predictions

    At the beginning of 2021 Kalsec predicted six food industry trends that we expected to grow over the year: functional food and beverages, celebrating culture with cuisine, a force for good, innovations in prepared and takeout meals, specific spices and ingredients 2.0 and classics with a modern twist. A lot has changed throughout the globe […]

  • The Power of Extracts

    Much like a builder must choose the right materials to construct a safe and durable house, food manufacturers have to choose the right ingredients to create high quality, consistent products. One wrong choice can make even the most impressive concept fall flat. A key ingredient for many products are alliums. Alliums are particularly volatile, especially […]

  • Kalsec 2020 Social Responsibility Report

    Kalsec is proud to announce our corporate 2020 social responsibility (CSR) report. 2020 was a revolutionary year for companies worldwide in terms of social justice, workplace safety, and sustainability. A global pandemic impacted businesses everywhere, and Kalsec was not an exception. While the Covid-19 pandemic altered several goals as we shifted focus, it also helped […]

  • Ensuring Supply Chain Quality with Pesticide Residue Analysis

    Often overlooked during the discussion on food integrity is the potential risk of pesticide contamination. While pesticides have an important role to play in protecting and increasing crop yields for an expanding world population, pesticide residue entering the food chain can pose a risk to human and animal health and must be monitored while limiting […]

  • The Don Berdahl Center for New Technology

    Kalsec celebrated the opening of our newest facility with a dedication ceremony on Thursday, July 22, 2021. The Don Berdahl Center for New Technology is named in honor of Dr. Don Berdahl, who retired as the company’s Chief Technical Officer in 2019. Kalsec invested over $10 million in the project, which will support deeper collaboration […]

  • Expanded Collaboration with Codexis, Inc.

    Kalsec expanded our research collaboration with Codexis, Inc., a leading enzyme engineering company enabling the promise of synthetic biology, by entering into an exclusive supply agreement for a novel enzyme to sustainably produce Kalsec’s newest generation of natural hop acid. Novel Natural Hop Acids Codexis’ latest novel performance enzyme product, developed in close collaboration with […]