Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services by 2042, will showcase ingredient solutions that help manufacturers simplify formulations, replace synthetic preservatives, extend shelf life, and improve product quality during the Institute of Food Technologists 2026 Annual Event and Expo (IFT FIRST) on July 13-15 in Chicago.
Visitors to booth #2037 will discover how the Kemin Food Technologies – North America portfolio of ingredients can help food manufacturers overcome formulation challenges, extend freshness, and deliver high-quality products with greater consumer appeal, taste, texture, and yield in a variety of food categories—from meat and poultry products to dressings and sauces, baked goods, and more. Kemin ingredients also enable manufacturers to meet clean label demands by replacing synthetic preservatives.
“Food manufacturers are balancing increasing consumer demand for clean, simple ingredients with pressure to maintain quality, freshness, and production efficiency,” said Courtney Schwartz, Vice President of Marketing, Kemin Food Technologies – North America. “At IFT FIRST, we’re looking forward to helping manufacturers discover practical ingredient solutions that simplify formulations while protecting shelf life, texture, flavor, and yield.”
A key focus at this year’s show will be the latest enzyme technologies for bakery applications, which help manufacturers replace synthetic dough conditioners. Bakery enzyme solutions from Kemin offer a unique range of benefits, including:
- Extended product freshness and reduced staling
- Stronger dough to improve handling and volume
- Clean label replacement for emulsifiers and additives
- More resilient supply chains
“Our latest bakery enzyme technology demonstrates how manufacturers can replace synthetic dough conditioners without compromising performance, giving bakers clean label solutions that work throughout production and storage,” said Schwartz.
At IFT FIRST, Kemin will also showcase its extensive portfolio of ingredients to help manufacturers achieve clean label claims, yield enhancement, shelf life extension, texture improvement, and flavour and Conor retention in a range of meat and poultry products.
Kemin will feature its bakery solutions, including:
- DoughSoft ™ – A dry blend of enzymes formulated to replace DATEM/monoglycerides as a dough conditioner, improving crumb softness and textural quality of bakery products during storage while also acting as an anti-staling agent.
- TillaZyme ™ – A blend of enzymes and gums that enhances the softness, flexibility, and shelf life of corn tortillas.
- SHIELD ® Pure – A one-to-one ratio, clean label alternative for synthetic mold inhibitors such as calcium propionate, SHIELD Pure helps delay mold growth for tortillas and various baked goods while preserving the sensory and textural qualities of the product.
Featured meat and poultry solutions from Kemin include:
- BactoCEASE ® Pure – A clean label fermentate-and-buffered-vinegar blend that effectively controls mold in meat sticks and jerky products, BactoCEASE Pure also delays pathogen growth in various fresh and ready-to-eat meat and poultry while maintaining desirable sensory qualities and texture.
- FORTIUM ® R – A rosemary extract designed for maximum effectiveness against color and flavour degradation in a variety of food applications, FORTIUM R is an excellent stand-in for tertiary butylhydroquinone (TBHQ).
Throughout the show, attendees can meet with the experts from Kemin Food Technologies – North America to discuss formulation challenges in baked goods, meat and poultry, sauces and dressings, and other prepared foods. The team will also host a complimentary happy hour on Monday, July 13, from 3-5 p.m. and coffee service on Tuesday, July 14, from 9 a.m.-2 p.m.
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