Kemin Industries announces the introduction of NaturFORTTM, 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.
Together, Kemin and Camlin market synthetic antioxidant blends, BHA and TBHQ, to prevent oxidation in edible oils and fats. Visit our booth located at 8B36, Hall 8 to learn more about NaturFORTTM and other food technologies.
Kemin – Inspired Molecular Solutions™
Founded in 1961, the Kemin group of companies (www.kemin.com) provide health and nutritional solutions to the agrifoods, food ingredients, pet food, human health and pharmaceutical industries. Kemin operates in more than 60 countries with manufacturing facilities in Belgium, Brazil, China, India, Singapore, South Africa, Thailand and the United States.
Kemin Food Technologies provides market-driven solutions for the food industry’s toughest challenges. Kemin scientists specialize in identifying and developing both natural and synthetic molecules that help food look great, taste delicious, remain safe and stay fresh longer. These superior solutions come with patented manufacturing processes and unparalleled global technical and laboratory support.