Kemin has announced that Dr. John Greaves will present the company’s vertically integrated, sustainable plant extract process at Fi Europe.
“In today’s environment, consumer perceptions and trends are moving toward natural ingredients,” said Kelly De Vadder, marketing manager of Kemin’s food division in EMEA.
Kemin says that it recognised 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 believes that it is one of the most vertically integrated suppliers of plant based ingredients in the world. Vertical integration, according to the company, allows it to control the entire process from plant to final extract which provides safe, consistent and sustainable products. Kemin also believes it is able to be very nimble in its product development due to this supply chain process: its basic and controlled crop production allows its customers to feel at ease knowing they have a sustainable and consistent supply that also meets consumer demands for natural, plant-based alternatives.
Kemin’s 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 the company, it says, to provide ingredients that protect and maintain the nutrient qualities and visual appeal of food products.
Kemin notes that it 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 believes it 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 it, it says, to develop strong partnerships with customers in turn delivering quality products consumers expect from their brand.
Dr. Greaves’ presentation will take place at 2pm in hall 9.0, aisle F.
“In today’s environment, consumer perceptions and trends are moving toward natural ingredients,” said Kelly De Vadder, marketing manager of Kemin’s food division in EMEA.
Kemin says that it recognised 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 believes that it is one of the most vertically integrated suppliers of plant based ingredients in the world. Vertical integration, according to the company, allows it to control the entire process from plant to final extract which provides safe, consistent and sustainable products. Kemin also believes it is able to be very nimble in its product development due to this supply chain process: its basic and controlled crop production allows its customers to feel at ease knowing they have a sustainable and consistent supply that also meets consumer demands for natural, plant-based alternatives.
Kemin’s 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 the company, it says, to provide ingredients that protect and maintain the nutrient qualities and visual appeal of food products.
Kemin notes that it 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 believes it 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 it, it says, to develop strong partnerships with customers in turn delivering quality products consumers expect from their brand.
Dr. Greaves’ presentation will take place at 2pm in hall 9.0, aisle F.
