• Versatility of Authentic Flavor Extracts

    One of the strongest capabilities of Kalsec authentic flavor extracts is the overall flavor of a sauce, which could include a time-consuming cooking technique such as caramelizing or roasting. An example of this is Thai red curry paste. Learn more about the versatility of Kalsec’s flavor extracts with Chef Anna: Showcasing Authentic Flavor Extracts As […]

  • Dry Spice Replacement Using Kalsec Extracts

    Kalsec offers solutions to replace fresh and dehydrated ingredients in formulations which can lead to significant economic advantages, as well as better flavor expression, consistency and stability. Our concentrated liquid extracts are easy to incorporate into a variety of matrices such as sauces, soups, marinades, oils and even dry seasoning blends. Dry Spice Replacement Since […]

  • 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 […]

  • Hot Off the Press: Crafting Taste

    In 2019, Kalsec conducted a global study that dug far and wide into how people felt about heat and spice, covering everything from the number of people eating spicy food to the types of exact pepper varietals they prefer. Since then, it became the unofficial guidebook for developing hot new ideas. If you missed it, […]

  • Benefits of Using Garlic Extract

    There are excellent formulation savings opportunities by replacing garlic powder with liquid extracts. Liquid garlic extracts can offer as much as 40 to 80 percent savings over dehydrated powders. Because liquid extracts are more concentrated than powders, they allow for significantly lower usage rates. Kalsec liquid garlic extracts are guaranteed 100% natural and are assured […]

  • 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 […]

  • Chef’s Take: Chicken Sandwich Wars

    It seems like everywhere one looks, there is a new fried chicken sandwich recipe from a quick service restaurant (QSR). Each of these new product releases have a few components in common – a toasty bun or biscuit, fried chicken, a creamy sauce, and pickles. Where did this trend start? Where is it going? We […]

  • 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 […]

  • Behind Every Great Dish: Alliums

    “I bet if you peek into any kitchen from Virginia to Vietnam, you will find one common ingredient: alliums. These versatile vegetables appear in many forms. Whether fresh or fried, sautéed or pickled, they are truly the powerhouse building blocks of global cuisine, including trending dishes like Thai green curry, Korean bulgogi and Singapore chili […]

  • 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 […]