Kemin hires technical sales manager 03.28.2024 By Brooke Just Brian Odino joins company from Cargill. Read More
Kemin infographic details how to extend shelf life 01.19.2024 By Jeff Gelski The resource emphasizes delaying lipid oxidation in baked foods.Read More
Keeping tabs on the latest fats and oils trends 01.02.2024 By Donna Berry Consumers are becoming more specific about their preferences.Read More
Staying in supply of fats and oils 11.21.2023 By Lucas Cuni-Mertz Extreme weather and the war in Ukraine have posed supply and cost challenges for manufacturers in securing fats and oils.Read More
Reducing saturated fat with finesse 10.31.2023 By Lucas Cuni-Mertz Saturated fat reduction is a growing goal for food manufacturers but poses structural challenges in many products.Read More
Going grain-free attracts paleo dieters 08.22.2023 By Donna Berry Many free-from and keto-friendly baked goods are sold frozen to maintain quality and extend shelf life.Read More
Bakers face ingredient challenges in popular dietary plans 08.08.2023 By Donna Berry Careful formulation turns keto and gluten-free products into treats that fulfill all the senses.Read More
Oxidation rates change in baked goods based on finished product storage 07.18.2023 By Charlotte Atchley Whether stored at ambient, refrigerated or frozen, antioxidants are put to the test on the shelf.Read More
Choosing the right antioxidants depends on product, formulation 06.27.2023 By Charlotte Atchley Different ingredients in a formulation can impact antioxidant effectiveness.Read More
Optimal leavening system varies by application 06.13.2023 By Lucas Cuni-Mertz Baked foods have distinctive textures, bake times, moisture requirements and more that determine the right chemical leavener.Read More