• 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 […]

  • The Impact of Natural Antioxidants

    The Basics of Antioxidants In an effort to provide our customers with the tools they need for making product formulation decisions, we put together a video series detailing the use of antioxidants. Meet one of our antioxidant experts, Poulson Joseph. Poulson will be explaining not only the purpose of antioxidants, but the difference between natural […]

  • Novel Capsicum Assay

    Novel Capsicum Assay Using New Technology Kalsec® analytical scientists, in conjunction with Waters Corporation, have developed a new assay for the detection of low-level capsaicinoids using Ultra Performance Liquid Chromatography® (UPLC®) separation coupled with MS (mass spectrometry). Capsaicinoid measurement is integral for delivering precise heat experienced by consumers in a variety of food and beverages. […]

  • How to Plate an Oleoresin on Salt

    Demonstration of Plating an Oleoresin on Salt Watch this instructional demonstration by Kalsec® scientists to learn how to plate an oleoresin on salt. For Mandarin subtitles with the video, please click here: How to Plate an Oleoresin on Salt with Mandarin Subtitles

  • White Paper: Making Products Last Longer…Naturally

    Meeting Food Safety Concerns with Clean Labels 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 […]