In the past few years, we witnessed awareness of pushing consumer trends towards healthy, plant-based and label-friendly products, but also protein alternatives for meat have been on the rise. With the arrival of ‘clean’ meat and the increased popularity of plant-based alternatives, consumers attitudes towards meat consumption are changing.
COMPANY DETAILS
Atealaan 4i
Herentals
2200
Belgium
ACTIVE CATEGORIES
The food technologies division of Kemin in EMEA focusses on label-friendly functional ingredients that help to keep food safe, tasting delicious and looking fresh over the entire shelf life. Through “Protection & Performance” we enable our customers to develop better performing products that stay fresh longer.
Kemin is dedicated to keeping food safe and fresh by delivering scientifically sound, innovative ingredients through local services and supply chain assurance. Kemin's natural plant-based extracts can conserve the appearance, taste and quality of your food products with minimal impact on their flavor, color and odor profiles. With natural plant extracts our customers benefit from proprietary flavor extracts developed with effective antioxidant properties for delaying oxidation and increasing shelf-life. These versatile, natural solutions are label friendly alternatives to traditional tocopherols or conventional synthetic antioxidants commonly used in the food industry. Our basic and controlled crop production allows our customers to feel at ease knowing that they have a sustainable and consistent supply.
Kemin is one of the most vertically integrated suppliers of rosemary extract worldwide and recently received a Sustainably Grown Certification on its rosemary breeding process following a third-party audit conducted by SCS Global Services (SCS). This certification signifies that Kemin is able to provide natural rosemary extract-based ingredients to customers who wish to have the highest level of sustainable agricultural practices validated and recognized by consumers.
FOOD INGREDIENTS NEWS
26 Jul 2024 --- This week in industry news, FrieslandCampina Ingredients chose Brenntag to distribute its Biotis ingredients in France and Lidl joined forces with beef producers to advance regenerative farming and carbon... Read More
FOOD INGREDIENTS NEWS
Loryma eyes fat reduction in alt-meat with plant-based alternative
26 Jul 2024 --- Loryma has formulated three low-calorie, wheat-based fat replacers that are poised to offer processing and nutritional benefits to manufacturers of meat alternatives, meat products and hybrids. Norbert Klein, head... Read More
RESEARCH & DEVELOPMENT
IFT First 2024: Protein in “anything and everything” leads US food trends as lifestyle diets evolve
22 Jul 2024 --- High-protein claims are penetrating more diverse food and beverage categories across US supermarket shelves, from coffee and ice cream to bakery and snacks. Along with the expansion, new sources of the... Read More
FOOD INGREDIENTS NEWS
US restaurant chains fail to offer sustainable plant-based options, flags report
22 Jul 2024 --- World Animal Protection has released a report assessing 25 US-based restaurant chains across multiple food and beverage categories on their inclusion of plant-based product offerings and initiatives toward cutting... Read More
NEW PRODUCT DEVELOPMENT
IFT First 2024: Lycored debuts “free-from” nature-based colorant sourced from tomatoes
19 Jul 2024 --- Lycored, a global supplier of naturally derived carotenoids for F&B and dietary supplements, launched a new nature-based colorant, ResilientRed BF, during IFT First in Chicago, US. Food... Read More
dsm-firmenich predicts “shakedown” in the plant-based space
25 Jul 2024 --- Consolidation in the plant-based space is “inevitable,” says Rishabh Pande, regional VP of ingredient solutions of North America for Taste, Texture & Health at dsm-firmenich. While plant protein companies look to scale up and drive prices down, Pande suggests that protein fortification may be an easier sell than meat analogs. “Less disruptive” categories like bakery can help consumers increase their protein content without compromising on the sensory experience.
19 Jul 2024 --- At IFT First 2024 in Chicago, US, Foodology by Univar Solutions’ senior manager for Application Development Food Ingredients North America, Charles Purcell, walked us through the company’s latest prototype solutions inspired by today’s food scene. Purcell also shared insights on how protein fortification, clean label and plant-based might evolve and outlined the company’s environmental sustainability focus.
18 Jul 2024 --- Cargill’s marketing insights and analytics manager for North America, Keith Albright, talks to us live from IFT about the importance of understanding consumer behavior and trends in the F&B industry. He also shares insights from the company’s TrendTracker technology, such as the rise of healthy indulgence, plant-based foods and the recent pandemic’s impact on consumer food choices.
IFT First 2024 live: Bunge innovates plant-based substitute amid volatile dairy butter prices
17 Jul 2024 --- Erin Massey, Bunge’s business development manager, talks to us about the company’s Beleaf PlantBetter dairy butter alternative, which helps mitigate rising dairy butter prices and taps into consumers’ sustainability demands. She also explains how Bunge uses R&D and its sunflower lecithin ingredient to match the sensory qualities of conventional butter while mimicking its melting curve.
Daesang: Pioneering plant-based nutrition with GoldRella and White Chlorella
11 Jul 2024 --- At Daesang’s headquarters in Seoul, Korea, we sit down with Angie Jang, the company’s marketing manager for the marketing division of the ingredient business unit, to discuss the multifunctional benefits and versatility of its GoldRella and White Chlorella solutions for plant-based food applications. Jang also details the company’s future vision for these innovative offerings.
Expert Advice: Elevating Beverages with Oat Ingredients
05 Jun 2024 --- This webinar delves into the exciting realm of oat ingredients, exploring their potential to elevate plant-based and hybrid beverages by meeting the demands of today’s consumers. Oat milk is the top and fastest growing product base in dairy alternative drink launches. This is no surprise considering the array of benefits oats offer ranging from nutritional value and functionality to their natural and sustainable attributes. Join Tirlán in finding the right oat solution to suit your preferred beverage type and production capabilities all while gaining valuable insights into setting your oat-based beverage apart. You will also discover how leveraging the distinctive benefits of Irish Oats can elevate your product to new heights.
How to score plant-based confectionery sensory success
30 May 2024 --- There is a clear and growing trend towards plant-based and healthier sugar confectionery options. But today’s plant-based consumers won’t accept sweet treats that don’t deliver organoleptically. Sugar confectionery products are inherently indulgent, and must offer the right taste, sweetness, and importantly, texture, in order to succeed. Market success can only be achieved if you find the perfect balance of all of these aspects.
The Editor Presents: Flavor Fusion Ready Meals
02 May 2024 --- Join The World of Food Ingredients’ editor, Missy Green, in a 15-minute roundup of themes from the ready meal edition. Discover how small ingredients like yeast are making a big impact on savory flavor, as well as modern fermentation techniques to perfect the taste and nutrition of plant-based foods. Cooking at home has gotten more exciting as consumers aim to reign in spending with chef-inspired and fusion flavors. We’ll also explore “an ocean of possibilities” with hydrocolloids from the sea and the FDA’s new Food Traceability Rule—FSMA 204. In other news, brands should beware of SARMs, unauthorized muscle-building supplement ingredients, which are appearing in online stores.
OLESSENCE™: The Next Generation of Natural Solutions
21 Mar 2024 --- The rising consumer demand for healthier and natural food options has encouraged the exploration of innovative natural plant extracts as alternatives to synthetic ingredients. In the world of bakery products, the issue of oxidation and rancidity poses a significant challenge, impacting the shelf life and overall quality of dry bakery goods such as breadsticks, cookies, breaded toasts, crackers…etc. In this context, OLESSENCE, through the combined potential of olive, rosemary and green tea extracts, presents a promising natural solution to enhance the sensory profile, contributing also to counter the effects of oxidative rancidity. Flavour profile enhancement, versatility, preserving freshness naturally are only few of the reasons why to choose our innovative solution.
The Editor Presents: The Confectionery Edition
08 Feb 2024 --- Join The World of Food Ingredients’ editor, Missy Green, for a recap of the confectionery edition, which delves into chocolate design and sweet treat offerings. We take a look at how high sugar and cocoa prices are impacting the sector and how plant-based brands are stepping up their game. We will also spotlight the sustainability of confectionery hydrocolloids—like pectin and gelatin—and see some of the latest launches in indulgent supplements and premium desserts.
READ THIS NEXT: Plant-based Innovation with Oats