Kemin expands Olessence flavor range for clean label meat and sauces in EMEA
Kemin Food Technologies has expanded its Olessence range of natural flavorings with the rollout of Olessence P Dry for meat and poultry products and Olessence G Liquid for sauces and dips. The launch comes amid increased consumer demand for fresh foods and clean label ingredients across Europe, the Middle East, and Africa (EMEA).
According to Innova Market Insights’ Now & Next in Clean Label in Europe report, one in two consumers prefer a natural or clean label approach to healthy eating, while nearly 35% of F&B launches carry a clean label claim.
Kemin’s sustainable and natural ingredients follow the company’s Olessence B Liquid, which it launched last year for the bakery sector, and are now available for food producers in the EMEA region.
Consumers are increasingly looking for products formulated with natural ingredients and expect transparency from companies. In such a scenario, Kemin views quality as not just a preference but a deciding factor.
“The Olessence product line tastes like nature and is totally aligned with our core values and goals of providing natural and label-friendly solutions to the food industry,” says Kelly De Vadder, marketing director of Kemin Food Technologies EMEA.
“We’re excited to introduce new products to the Olessence line that is designed to meet evolving consumer demands for natural, transparent, recognizable, and high-quality ingredients.”
Enhancing flavors and shelf life
Olessence P Dry is a dry combination of two plant extracts based on Mediterranean diets and biodiversity for meat and poultry products that fulfil modern consumer demands.
Meanwhile, Olessence G Liquid consists of flavorings that elevate the sensory traits, shelf life, and quality of sauces, dips, bakery products, and other food products. The active compounds of the liquid ingredients also impart color protection properties by delaying enzymatic browning for increased consumer appeal.
Kemin says its Olessence range of ingredients includes natural flavorings with olive extract, which is “one of the most recognized ingredients among consumers.” The active compounds derived from these natural flavorings provide sensory advantages and secondary antioxidant properties, slowing product degradation and extending shelf life.
In a recent discussion with Food Ingredients First, the company discussed how meat manufacturers can leverage antioxidants to tackle oxidation and spoilage in their products.
