Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, showcased its complete line of shelf-life solutions during the 2019 International Baking Industry Exposition (IBIE) in Las Vegas.

“IBIE 2019 is a great opportunity for attendees to learn more about the latest clean-label solutions Kemin has available to help keep baking and snack products fresher and safer for longer with label-friendly ingredients,” said Courtney Schwartz, marketing director, Kemin Food Technologies – Americas.
“Kemin is expanding our ingredient offerings, as well as investing in a new lab to support our bakery business. Our plant-based, clean-label antioxidant solutions, combined with our R&D support, Customer Laboratory Services and our in-house tortilla pilot plant, allow bakery and snack manufacturers to expedite commercialization and stay up-to-speed and in compliance with regulatory changes.”

Kemin featured a complete line of shelf-life solutions at IBIE 2019 to help bakers and manufacturers keep a range of bakery and snack applications safer with lasting freshness and more appeal to consumers, including:

Consumer-friendly blends to help control oxidation of fats and oils
FORTIUMâ RVC can help manufacturers significantly delay the onset of lipid oxidation. Utilizing a blend of rosemary extract and ascorbic acid in a liquid base such as vegetable oil, FORTIUM RVC can lengthen product shelf life of bulk oils, as well as baking and snack products. Kemin’s proprietary grinding technology ensures a more stable physical suspension in fats and oils for better performance in each application.

Fat and oil solutions for snack food and bakery products
Kemin can help keep your fat- and oil-based products fresher for longer with value-added, plant-derived ingredients. Kemin offers a full range of antioxidant solutions, including GT-FORT, a consumer-friendly line of plant-derived ingredients that assists with oxidation control by significantly delaying lipid oxidation to lengthen the shelf life of food and maintain brand consistency.

An extensive portfolio of shelf-life solutions for corn and flour tortillas, flatbreads and more
Kemin recently introduced new and expanded solutions to help manufacturers control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads. Kemin offers a full portfolio of products with cleaner labels and a wide variety of naturally sourced options that support consumer demand for and growth of organic and Non-GMO Project Verified varieties. These products are available in liquid and dry variants, including:

  • Complete drop-in solutions containing blends of two to 20-plus functional ingredients that each contribute quality characteristics and solve manufacturers’ challenges.
  • Enzyme, emulsifier and gum blends with functional minor/micro ingredient solutions for leavening, softening and preserving tortillas.
  • Mold inhibitors in an industry-leading line of liquid and dry solutions, which are propionic-acid-based synergistic blends that control microbes to prevent spoilage and mold growth in tortillas. Label-friendly solutions are also available to help meet consumer demand for clean labels.

“Kemin continues to invest in new plant extracts, antioxidant and mold-inhibiting products to help ensure bakers can meet today’s label goals and ensure their success in a demanding marketplace,” said Schwartz.

Kemin experts help manufacturers maintain safety and freshness in a variety of food and beverages while supporting desired claims. Kemin also assists with ingredient sourcing, handling, processing and delivery.