Kemin gets European nod for product supporting gut, immune health 06.07.2023 By Michelle Smith The company’s postbiotic is manufactured using a proprietary strain of algae.Read More
Chemical leaveners provide key functionality to baked foods 05.30.2023 By Lucas Cuni-Mertz Chemical leavening support rise, texture, flavor and more in many baked products.Read More
How to stretch the life of cooking oils 05.16.2023 By Michelle Smith Making the most of oils not only saves money but also preserves the precious ingredient. Read More
Oil producers prioritize sustainability 05.02.2023 By Michelle Smith As the definition of good environmental practices continues to evolve, producers strive for continued improvement.Read More
Kemin commits to emissions reductions goals 04.21.2023 By Eric Schroeder Supplier signs Science-Based Target Initiative.Read More
On the move: Food manufacturing 04.04.2023 By Zachary Sosland A roundup of the food manufacturing industry's recent personnel moves. Read More
Bakers are depending on enzymes more these days 04.04.2023 By Michelle Smith Enzymes provide clean label options for breads and other baked foods in a variety of ways.Read More
Enzymes still readily available for bakers 03.14.2023 By Michelle Smith They are cost-effective solutions for bakers struggling supply chain issues for their ingredients.Read More
Kemin expands leadership team 11.30.2022 By Keith Moore The company appoints Dr. Zheng Yang as director of research and development. Read More
Replacement, reduction help bakers alleviate headaches of oils shortages 11.01.2022 By Charlotte Atchley Oil stability is one challenge that must be addressed when replacing high-oleic or palm solutions.Read More