• Beer Sensory Expertise

    Kalsec® application scientists and flavor chemists are experts at creating special flavor and aroma characteristics by blending hop oils with other natural flavors. Our team of hop and flavor chemists and hop applications scientists combine hop oil fractions into unique Kalsec blended hop aroma and flavor extracts. As part of our sensory expertise, Kalsec’s beer […]

  • Case Study: Natural Heat Extracts for Fried Foods

    The Need for a Clean Label Food manufacturers must pay close attention to their ingredient lists to meet growing consumer and wholesale demand for clean labels. This can be particularly challenging in fried food applications, where high-performing ingredients tend to be artificial to survive the frying process. Recently, the need for cleaner labels combined with […]

  • Case Study: Natural Color for Plant-Based Protein

    Formulating Plant-Based Proteins More consumers are embracing vegetarian, vegan or flexitarian diets today than ever before for various reasons. As a result, there is an increased demand for plant-based protein to provide balance in meatless and reduced-meat diets. To appeal to several of these consumer groups, plant protein manufacturers are making their products mimick meat […]

  • White Paper: Stabilizing Nuts and Seeds – Clean Label Solutions

    Improve Oxidative Stability of Nuts and Seeds How can you address malodors in nuts and seeds to prevent oxidative rancidity? Stabilizing nuts is challenging due to their high fat content, as well as their high percentage of polyunsaturated fatty acids (PUFAs). These high-fat properties accelerate the oxidation of nuts and nut-containing foods, leading to rancid […]

  • Food Matrix Matters in Heat Delivery

    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 […]

  • 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 […]

  • 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 […]

  • 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 […]

  • 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 […]