• 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 […]

  • Case Study: Heat Delivery in Salsa

    Understanding Heat Delivery Differences A US salsa manufacturer was seeking help to ensure that their products labeled ‘mild,’ ‘medium’ and ‘hot’ were representative of the targeted pungency intensity ranges in their established markets. The manufacturer realized that they did not have the resources to conduct this research. They sent samples of their salsa base and […]

  • HeatSync Heat Index

    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 […]

  • Case Study: Color Stability in Cheese Slices

    Achieving the Correct Hue A producer of processed dairy products, including cheese, was attempting to match color with a natural option in cheese slices for a quick service restaurant (QSR). They needed to achieve the QSR’s base color in order to win the business, while using beta carotene as the natural source. The producer met […]

  • Pickling and Fermenting

    Food Preservation As the notion of reducing food waste gains momentum among consumers, the importance of food preservation is taking the spotlight. This is in line with the macro trend for clean label. “Consumers are increasingly demanding the use of naturally derived preservatives in foods as concerns over the safety of chemical additives has arisen […]

  • Differences Between Black and White Pepper

    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 […]

  • Capsicum Vertical Integration

    The Story Behind Kalsec® Capsicum Extract Cooking and food are about coming together. At Kalsec we are family. We have strong values, passion and a belief that we should simply treat people right. We believe in dedication and tradition, which is why our family has been cultivating chili pepper plants from a small group of […]

  • The Development of Aquaresin

    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 […]

  • September 2018 Trend Brief: Digital Media

    Digital Technology in the Food Industry Food is a highly visual industry. One of the quickest and most effective forms of sharing information and images across all generations has become social media. This form of digital advertising has given brands a more traceable outlet for persuasion. Advances in digital technology are making foods and recipes […]

  • 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 […]