Rosemary-green tea combination keeps meat color
November 17, 2009
by Jeff Gelski
FRANKFURT, GERMANY — Kemin Industries launched NaturFort, a new combination of rosemary and green tea that has been shown to retain flavor and color in meat, during Food Ingredients Europe, which began Tuesday and runs through Thursday in Frankfurt. Kemin’s booth is located at 8B36, Hall 8.
“Kemin food scientists discovered that this unique combination curbs lipid extract in fresh meat and preserves the red color of meat better than rosemary or green tea alone,” said Alex Fink, marketing director for Kemin Food Technologies. “Additionally, this natural, versatile product has a low flavor profile, allowing for optimal taste with high application rates.”
Kemin agronomists have propagated and refined a proprietary variety of rosemary and also patented an extraction method. The company is in a strategic partnership with India-based AVT, which grows green tea for Kemin and supplies an extract for use in food products.