Kemin Introduces a Unique Solution to Retain Colour and Flavour of Meat
“Kemin food scientists discovered that this unique combination curbs lipid oxidation in fresh meat and preserves the red color of meat better than rosemary or green tea alone,” says Alex Fink, marketing director for Kemin Food Technologies.
27 Nov 2009 --- Kemin Industries announces the introduction of NaturFORT, a unique combination of rosemary and green tea that retains maximum flavor and color of meat, during Food Ingredients Europe 2009.
“Kemin food scientists discovered that this unique combination curbs lipid oxidation in fresh meat and preserves the red color of meat better than rosemary or green tea alone,” says Alex Fink, marketing director for Kemin Food Technologies. “Additionally, this natural, versatile product has a low flavor profile, allowing for optimal taste with high application rates.”
Dedicated Kemin agronomists have progressively propagated and refined a proprietary variety of rosemary. Combining this unique rosemary variety with a patented extraction method, Kemin has created the most efficacious rosemary extract on the market today.
Kemin has a long-standing strategic partnership with AVT in India. AVT grows green tea for Kemin and supplies an extract that is uniquely manufactured for use in food products.
