|Phone:||02 9708 2577|
|Fax:||02 9791 0609|
3/60 Fairford Road , Padstow NSW 2811 (Directions)
Kalsec recently compared lipid oxidation and colour loss in pork sausage treated with natural antioxidants to commonly used synthetic alternatives BHA/BHT (butylated hydroxyanisole and butylated hydrooxytoluene).
Kalsec has raised concerns over inaccurate and confusing labelling advice surrounding recently instigated EU legislation permitting the use of specific rosemary extracts as approved additives: antioxidants.
Reduced availability of Chinese-sourced garlic is causing a significant rise in pricing for dehydrated garlic. These price increases are projected to continue over the next few years at a minimum. Kalsec has responded to these rising prices with a money-saving alternative: Kalsec garlic extracts.
The recent carmine supply issues and resulting price pressures have manufacturers looking for natural alternatives to achieve red hues in foods and beverages. Carmine, generally, sold as 52% pigment is a water insoluble colour used in confections, dairy products, dry seasoning and baked goods to provide pink to red hues. The pink shade of carmine in these applications is challenging to match. Synthetic replacements are no longer an attractive option as the global market demand is driving towards clean and natural labelling in the food and beverage industry.
Kalsec’s Duralox Oxidation Management Systems can be added to omega-3 oils to significantly improve oil stability to extend shelf life.
Risco has introduced the skinless sausage project RS191.