• Top Food Trend Predictions for 2021

    With many aspects of 2021 tentative – travel, consumption preferences, health and wealth – predicting food trends for 2021 is challenging. Covid-19 restrictions are still affecting how people consume food, purchase groceries, eat at restaurants and interact with quick-service restaurants in 2021. Kalsec global market research experts are predicting six trends that we expect to […]

  • Review: Kalsec 2020 Food Trend Predictions

    At the beginning of 2020 Kalsec predicted five food industry trends that we expected to grow over the year: savory snacking, connecting with consumers, plant-based proteins, classic flavors and authentic global flavors. A lot has changed throughout the globe since January 2020 as people and companies adjusted to the effects of an ongoing global pandemic. […]

  • 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 […]

  • 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‚ĶNaturally

    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 […]

  • Acerola Extract for Meat Protection

    Acerola has been increasingly used in food products as a clean label ingredient to provide nutrition as well as functionality. From 2017 to 2019, over two hundred new products were launched globally that use acerola extract in their formulation, among which, meat products are a major application (Mintel, 2020). The acerola (Malpighia emarginata D.C.) tree […]

  • 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 […]

  • Trend Brief: Pick Your Protein

    Both animal- and plant-based proteins have earned loyal followers, and these groups have strong opinions about protein choices. The reasoning for protein choice is often personal, and studies have found links to curiosity, taste, environmental and health concerns as motivators. Do you prefer a choice cut of steak, or are you looking for ways to […]

  • Naturally Sourced Label Preferences

    Kalsec tracks consumer label preferences as they relate to the macro trend for clean label. In 2017, Kalsec conducted U.S.-based research to better understand consumer opinions about perceived differences between ingredients on labels.1 We found that naturally sourced ingredients are increasing in popularity when compared to more chemically derived ingredients. Given the increase in expectation […]