Kemin Industries will highlight its complete suite of clean label ingredients during the Institute of Food Technologists 2025 Annual Event and Expo (IFT FIRST) in Chicago, July 14–16.
Attendees are invited to visit booth #S1815 to meet with Kemin experts and learn more about how to improve the shelf life of foods with the company’s ever-expanding suite of clean label ingredient alternatives to synthetic preservatives.
Kemin will launch a new line of cultured dextrose products for food safety that are effective at protecting against various foodborne pathogens and mold. This exciting new technology offers the same efficacy, application rates, and sensory attributes as traditional synthetics in a variety of applications, including proteins, dressings, sauces, and baked goods.
“The Kemin team is excited to unveil our newest clean label ingredient innovations at IFT 2025. Ongoing consumer demand for foods with fewer additives and synthetic preservatives continues to drive our innovations and find new ways to protect product freshness and keep foods safe,” said Courtney Schwartz, marketing director, Kemin Food Technologies – North America. “This new line is a highly effective replacement for commonly used synthetic preservatives such as sorbates and lactates/diacetates, helping manufacturers solve their food safety and mold challenges with the benefits of a clean label. In addition, this line can help to reduce overall sodium contribution to the formulation, another in-demand consumer request.”
Suite of Clean Label Ingredients to Keep Foods Fresher, Safer, for Longer
Kemin will feature its complete suite of ingredient solutions for food safety, functional proteins, and oxidation control solutions for use in a variety of food products at IFT FIRST. Kemin offers solutions for applications that include:
• Meat, poultry, and seafood
• Battered, breaded, and fried foods
• Bakery and snack products
• Dressings, sauces, and condiments
What Else is New?
Kemin is committed to research and development, product innovation, and technical leadership, all of which are essential to solving tomorrow’s food challenges.
Gokila Thangavel, Ph.D., Senior Scientist, Kemin Food Technologies – North America, will present an IFT FIRST education session specifically highlighting SHIELD V, a clean label alternative to synthetics such as potassium sorbate. This unique mold inhibitor combines the preservation properties of buffered vinegar and botanical extract, effectively slowing the development of mold in a variety of foods, including dressings and sauces, breads, tortillas, and more. It delivers protection against spoilage while meeting consumer demand for clean and simple ingredients.
The Kemin portfolio for food protection and preservation also includes innovative solutions such as:
• BactoCEASE Pure – The latest clean label innovation from Kemin includes various blends of cultured dextrose, rowanberry, and buffered vinegar to control mold in applications such as meat sticks and jerky products, as well as delay pathogen growth in various fresh and ready-to-eat meat and poultry, while maintaining desirable physical and textural qualities of food products.
• OLESSENCE – Kemin is helping manufacturers embrace the shift to natural with this line of antioxidants featuring various synergistic blends of botanical extracts to help boost flavor while preserving freshness in packaged baked goods, snack foods, and more. By harnessing the natural properties of olive extract and plant extract blends, OLESSENCE helps manufacturers ensure quality and extend the shelf life of bakery products without compromising their sensory impact.
Booth #S1815 is a clean label innovation must-visit, where attendees can learn more about the Kemin portfolio of ingredient solutions for yield enhancement, moisture control, shelf life extension, flavor and color retention, and food safety. Visit with the Kemin team of experts and enjoy complimentary happy hour and coffee service.
