Kemin Industries introduces clean label ingredient Shield V to preserve freshness and quality

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The latest addition to Kemin’s line of food safety ingredients inhibits mold growth and is an alternative to synthetic preservatives.

Image courtesy of Kemin Industries

Image courtesy of Kemin Industries

In a recent news release, Kemin Industries announced that it added Shield V to its line of food safety ingredients. Shield V offers protection for certain foods against spoilage due to mold, helping extend a product’s shelf-life and quality. “The Kemin Shield V solution is a unique mold inhibitor that combines the preservation properties of buffered vinegar with a botanical extract that is a source of sorbic acid,” stated Courtney Schwartz, marketing director, Kemin Food Technologies – North America, in the release. “This blend works to slow down the development of mold, ensuring product freshness over time.”

According to the company, formulating with Shield V can result in:

  • Improved shelf-life extension capabilities, all with a clean and simple label.
  • A natural alternative to potassium sorbate with non-synthetic sources of sorbic acid to help improve shelf life and prevent mold growth.
  • Consumer-friendly label appeal with buffered vinegar and botanical extract that work together without compromising texture or quality.

Also highlighted was the projected growth in the global salad dressing market – a CAGR of 4.8% through 2029 – and consumer preference for clean labels and ingredients. “Consumers expect their food and beverage purchases, such as salad dressings, to have a long shelf life and keep their color, texture, taste, and aroma for as long as possible—but they want this without chemical-sounding, artificial ingredients,” Schwartz continued. “With Kemin solutions, dressing and sauce manufacturers can overcome sensory attribute and microbial challenges and provide the high-quality and clean label products that today’s consumers demand.”

Along with dressings, sauces, and condiments, Shield V can also be used with bread, cakes, muffins, fillings, and other highly aqueous foods. “In internal studies, when compared to potassium sorbate, Shield V offered comparable protection from spoilage,” Schwartz explained.

Shield V was first launched at IFT24.

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