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Jennifer Grebow is editor-in-chief of Nutritional Outlook.
The company will debut Fortium RVC, a combination of rosemary extract and ascorbic acid, as a natural preservative.
Kemin (Des Moines, IA) is expanding its options for clean-label preservatives and natural shelf-life extenders. At next week’s Institute of Food Technologists Annual Meeting and Food Expo in Chicago, the company will introduce Fortium RVC, a combination rosemary extract and ascorbic acid ingredient.
Fortium RVC is part of Kemin’s line of antioxidants that includes cleaner-label and naturally source shelf-life solutions. The company says the new ingredient, Fortium RVC, offers superior suspension properties in oils over other competitors, “resulting in longer shelf life.”
Also at the show, Kemin will introduce new organic varieties, as well as a higher concentration formula, of its BactoCease NV vinegar-based preservatives. “These new versions are label friendly and offer a clean flavor, while extending the shelf life of ready-to-eat meats, fresh meat, and poultry, as well as fish products,” the company explained in a press release.