Natural spice and herb extract producer Kalsec has invested in its European operation, with the installation of a new laboratory with “state-of-the-art analytical facilities” at its Mildenhall, United Kingdom location.
This new laboratory offers Kalsec the capability to support meat suppliers and processors, fats and oils producers and soup, sauce and dressings manufacturers with scientific evidence as well as insights into applications.
It is also supported by the expansion of Kalsec’s team with new technical experts.
James Smith, managing director, Europe, commented: “The new lab delivers benefits beyond those already offered by our products and supplies customers with scientific measures of changes in their food products over set periods of time.
“This means Kalsec can offer retailers scientific evidence to back up their claims about consistency, stability and, most importantly, shelf life. These results will show the positive impact of Kalsec ingredients on flavour and aroma retention – and sustaining the colour and appearance of products.”
Kalsec’s naturally-sourced herbs and spices are said to be able to extend the shelf life of ground beef, stabilise the colour of pepperoni, and provide innovative flavour profiles for sauces or marinades for prepared meals.
Smith explained: “The opportunity to increase shelf life and reduce waste while enhancing flavour and overall experience for the consumer continues to be a priority for packaged food and ready-meal manufacturers.”
“We’re continuously researching and conducting trials to improve techniques for extracting natural raw materials that help stabilise a wide range of foods.”
The enhanced team of food scientists is equipped to duplicate a wide range of preparation techniques, including baking and confections, soups, sauces, dressings, marinades, snacks, pickled products, meat and poultry, seasonings and beverages.
New additions to the team include Dr. Paul Seymour, technical director; Dr. Henna Lu, lead antioxidant scientist; and Justyna Klusek, food applications scientist.
Vince Martin, European market development manager at Kalsec, said: “The laboratory gives us the capability to conduct state-of-the-art technical analysis.
"Our highly-qualified and experienced team is able to support our natural extract applications with scientific evidence of the benefits to the final product.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
