Rosemary… sustainable or not ?
“In today’s environment, consumer perceptions and trends are moving toward natural ingredients”, says Kelly De Vadder, marketing manager of the food division in EMEA. Kemin recognized this trend several years ago and established the Specialty Crop Improvement team. This team of scientists focuses on developing sustainable, renewable and practical plant sources with useful molecules that can be extracted and used to manufacture ingredients with active or functional benefits.
Kemin is one of the most vertically integrated suppliers of plant based ingredients in the world. Vertical integration allows them to control the entire process from plant to final extract which provides safe, consistent and sustainable products. Kemin is able to be very nimble in its product development due to this supply chain process. Its basic and controlled crop production allows their customers to feel at ease knowing they have a sustainable and consistent supply that also meets consumer demands for natural, plant-based alternatives.
The food technologies division develops, manufactures and markets shelf-life and food safety solutions for the food industry. Delivering scientifically sound, innovative products through local services and supply chain control enables them to provide ingredients that protect and maintain the nutrient qualities and visual appeal of food products.
Kemin remains dedicated to exceeding customer expectations as a partner in the use of molecular science to improve lives of people and animals around the globe. Kemin is able to do this with its six core technologies – specialty crop improvement, chemical blending, acid neutralization, extraction, industrial fermentation and encapsulation. The company’s faith in the power of combining sound science with the human qualities of creativity, curiosity and collaboration allows them to develop strong partnerships with customers in turn delivering quality products consumers expect from their brand.
Dr. John Greaves will present Kemin’s vertically integrated, sustainable plant extract process at the Food Ingredients Europe tradeshow in Frankfurt on Nov 20 at 2pm in hall 9.0, aisle F.
