• Case Study: Stabilizing Nuts Against Rancidity

    Nuts face a wide range of oxidation challenges, both intrinsic and extrinsic. Their high fat and fatty acid compositions can make them susceptible to rancidity in a very short period of time. Storage and packaging can also have an impact because of exposure to air and light. These challenges brought us a customer who was […]

  • Quality Control of Cumin Extract

    From consistent quality sources to industry-wide recalls and global pandemics, food ingredients, like ground cumin, can pose a challenge in product formulation. Yet, cumin is a very popular ingredient in many common dishes and prepared meals despite the threat of supply shortage or recalls. You may remember the cumin recall of 2015, when a number […]

  • Stabilization of Fish Oil with Naturally Sourced Antioxidants

    Omega-3 fatty acids, especially long chain polyunsaturated fatty acids (PUFA) from fish oil, have gained much attention during the last decade. The global fish oil market size is expected to reach 4.08 billion USD by 2022, owing to an increase in aquaculture activities and consumer awareness regarding health benefits of omega-3 fatty acids.1 From a […]

  • Case Study: Roasted Garlic Flavor for Croutons

    Product line extensions remain a sound strategy for bringing new customers to your brand while maintaining existing customers. A lot of work goes into brainstorming new flavors, and sometimes an idea can be hard to create. There is a bonus opportunity of product line extensions: to examine how you might create efficiencies when innovating within […]

  • Extend the Shelf Life of Meat and Poultry…Naturally

    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 shelf life but are not popular choices […]

  • Rosemary Extract Origins

    Kalsec has been a pioneer in extracting rosemary for its naturally occurring flavor and powerful antioxidant components for over three decades. As farmers, we know that crops can change drastically in the blink of an eye. That is why not only do we grow our own vertically-integrated rosemary in Texas for our rosemary extract, but […]

  • 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 […]