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Kalsec

Company-logo  COMPANY DETAILS
Kalsec
7 Merlin Park, Fred Dannatt Road
Mildenhall, Suffolk
IP28 7RD
United Kingdom


Website
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  +44 1638715011


ACTIVE CATEGORIES

colors - natural; flavors and aromas



Kalsec captures the best nature offers by providing innovative spice and herb flavor extracts, colors, antioxidants and advanced hop products. Kalsec has remained family owned and provides localized support to our global customers. Trusted since 1958, Kalsec is committed to providing value to the food and beverage industry for the next 100 years. Headquartered in Kalamazoo, Mich. (US), Kalsec has facilities in North America, Europe and Asia.

Kalsec® Southwest, located near Denver City, Texas, specializes in the cultivation, harvest, dehydration and extraction of paprika, rosemary and carrot, as well as specialty herbs and spices. At this location we also process a line of solvent-free expeller pressed extracts that are ideal for supporting your green and sustainability platform.

In 1995, we opened an office in the United Kingdom, now known as Kalsec® Europe (KEU). Kalsec® Europe has been providing local support to the European market, with sales, sampling, applications and warehousing capabilities. Located in Mildenhall, United Kingdom, KEU continues to grow to meet the needs of the European market.

In February 2010, we opened an office in Shanghai, China to serve our customers in the Asian market. Additionally, we have a network of agents as well as an applications laboratory in Kuala Lumpur, Malaysia to meet the growing demands of this emerging market.



Articles On FoodIngredientsFirst
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FOOD INGREDIENTS NEWS

Weekly Roundup: Carrefour Brazil and IDH achieve 100% traceable beef, Equality in global food systems highlighted

30 Jul 2021 --- This week in industry news, the first batch of 100 percent deforestation-free beef “traced from birth to shelf” became available in Brazil. Kalsec opened a new US... Read More

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FOOD INGREDIENTS NEWS

Bakery gives traditional tastes new flair amid demand for spice and clean label

27 Apr 2021 --- While indulgence continues to play a significant role in the bakery sector, new demands ranging from reformulation to clean label are pushing bakery toward new... Read More

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FOOD INGREDIENTS NEWS

Asia-Pacific food trends: Plant-based movement revitalizes traditional Japanese, Indonesian and Malay recipes

16 Apr 2021 --- Asia’s rapidly evolving food scene is revitalized with new regional plant-based launches inspiring new iterations of traditional cuisine staples. Tokyo-based Next Meat has... Read More

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FOOD INGREDIENTS NEWS

Kalsec’s 2-in-1 antimicrobial solution targets the “next frontier” in shelf life extension and food preservation

12 Mar 2021 --- Targeting natural preservation demands, Kalsec’s latest product launch blends traditional antioxidant products – like rosemary and acerola extracts – with natural... Read More

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FOOD INGREDIENTS NEWS

Vegan and flexitarian consumers “dig deeper” when seeking plant-based products, say suppliers

11 Mar 2021 --- Global consumers are “digging deeper beyond vegan claims” in their search for plant-based produce, which has led to increased pressure for manufacturers to innovate with... Read More




Videos
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SHIFT20: Hot and spicy food trends evolve amid pandemic, says Kalsec chef

15 Jul 2020 --- The hot and spicy food trend continues to rise and Kalsec is making sure that its customers can capitalize on these trends. The company is exhibiting at IFT’s SHIFT20 in its virtual booth and presenting its range of specialty pepper and chili extracts. According to Kalsec, more than 50 percent of global consumers agree that the source of heat in their food matters to them. Anna Cheely shares some details on the flavor trends that industry sees today.

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Flavor innovation in spicy perceptions

25 Jun 2020 --- Kalsec Europe has developed a Heat Management Portfolio, which includes a full range of products ideal for hot and spicy applications. In line with this, the company has released a Spicy Perceptions eBook for guiding formulators through challenges in creating complex, authentic heat and flavor profiles in their products. Meanwhile, consumer interest in Asian cuisine and spices is permeating across the taste landscape of spicy foods.

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Trends in heat options

11 Jun 2019 --- Kalsec used IFT 2019 to position the company as “heat management experts” with the Heat Up strategy presented. “We just conducted some consumer research that showed that consumers are eating hot and spicier foods more than ever before. But their preferences are changing and they are looking for more specific sources of heat, choices and more complexity,” says Gary Augustine at Kalsec. “As a result of that we have decided to offer visitors to our booth choices, so that we can offer them their own sensory experiences when it comes to heat products.”

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Working with craft flavors

28 May 2019 --- Kalsec’s experience in the hops business is supporting the company’s endeavors into creating craft flavors for an array of products, including craft beef sticks, pretzels and condiments. “The type of consumers interested in this space are the experimentalists, who are looking for new experiences. What craft flavor does is pulling products away from a central middle ground and insert character,” Vince Martin, European Market Development Manager at Kalsec, tells FoodIngredientsFirst at IFFA 2019.

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Middle Eastern and African flavor concepts

18 Dec 2018 --- Global ethnic flavors resonate very well with today’s consumers. Inspired by travel and a desire for adventure, consumers demonstrate continued excitement around well-rounded, full-flavored cuisine, says Kalsec. An increased focus on authentic flavors and dishes has led to demand for specialized retail ready-to-eat meals, soups and appetizers. At Food Matters Live in London last month, James Smith told FoodIngredientsFirst: “Consumers are travelling much more than ever, and we are offering authentic flavor blends to ensure that we can offer the tastes they are looking for. Middle Eastern and African flavors are quite new for us, we expect to see these flavors more in 2019 and certainly for the BBQ season next year.”




Articles On The World of Food Ingredients
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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Snacking NPD: Novel Nostalgia

25 Sep 2020 --- New takes on traditional flavors are emerging in the snacking sector as consumers seek both comfort and a disruption from routine. Meanwhile, health remains an important driver of NPD.

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Savory Trends

11 May 2020 --- Global Tastes for the Modern World. Key suppliers offer their thoughts on ready meal trends to look out for in 2020. What twists will industry see on global cuisine as the plant-based revolution powers on?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Back on the Shelf: Healthy Snacking

01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?

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THE WORLD OF FOOD INGREDIENTS

Snacking 2020: The Opportunities

14 Sep 2017 --- Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

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THE WORLD OF FOOD INGREDIENTS

Opinion Edge: Solutions for on Trend Snacks and Bakery

20 Sep 2016 --- Key suppliers offer their thoughts on bakery & snacks trends and formulation. What does the prolific growth in clear label and natural options mean for suppliers to the sector?




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