Kemin uses clean label solutions to improve yields while maintaining long shelf lives

13 Jul 2022 --- At the IFT First Annual Event and Expo, natural preservation specialist Kemin is showcasing Proteus, a patented line of functional proteins marketed as a clean label alternative to traditional phosphates.

FoodIngredientsFirst is reporting live from the show floor of the event, hosted in Chicago, US (July 11 to 13), where we could talk to Courtney Schwartz, marketing director at Kemin Food Technologies.

“We acquired a new yield enhancement technology that is a great alternative to phosphates. And what that does is it allows the protein manufacturer to increase their yield while retaining quality, without any negative sensory impact, and no label change, explains Schwartz.”

However, Kemin is not abandoning its phosphate line.

“With Proteus, you have choices. You can try to clean up the label and have a great high-quality product without phosphate, or you could choose to use our protein products with phosphate and have increased cost savings,” she continues.

Tweaking formula of a crispier bite
Schwartz explains that added to a 5% to 12% yield gain, which helps with better plate coverage, it achieves a crispier taste.

“In breaded and fried food applications, Proteus Fat Block acts as a micro-barrier when applied to the breaded surface directly prior to frying,” explains Schwartz.

Kemin’s range of plant extracts and antioxidants also help dressings and sauce products remain fresher and safer for longer periods.“This has an amazing impact which can reduce oil uptake 25 to 30%, while providing moisture retention and increased yield – all with reduced cost-in-use. We have also seen better adhesion of the breading, resulting in a crispier bite as well,” she details.

“Proteus increases functionality of the proteins, which also allows processors to replace allergens such as soy in their formulations – without sacrificing yield.”

Increased moisture retention
One of the most significant functionalities of the Proteus line is its effect on longer holding times, meaning that meat and poultry products retain moisture for more extended periods of time, even under harsh foodservice conditions such as over-cooking, heat lamp usage and rewarming.

Next to Proteus, Kemin is exhibiting some of its latest clean label innovations to aid shelf life extension, microbial protection, textural quality and yield enhancement solutions for a variety of foods.

Among Kemin’s range of solutions, NaturFort is a versatile combination consisting of rosemary and green tea extracts that complement each other. The two extracts offer food protection with a positive impact on flavor, color and odor.

Extending shelf life
The applicability for natural botanical-based antioxidants is widespread. For the snack market, the clean label antioxidant solutions significantly delay or prevent lipid oxidation. In bakery solutions, mold inhibitors avoid short product lifespans.

“There are two different sides of the product portfolio – to increase the yields and then also to the antioxidants and food safety ingredients to help with the shelf life,” notes Schwartz.

Kemin’s range of plant extracts and antioxidants also help dressings and sauce products remain fresher and safer for longer periods while retaining the clean label status.

The company, earlier this year, was disseminating new research about how various ingredients with antimicrobial activity can achieve a clean label and keep products safe and fresh.

By Marc Cervera with additional reporting from Gaynor Selby at IFT FIRST

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