Kemin invests US$40m in new facility to produce natural ingredients for meat and seafood

USA – Kemin Industries, a leading global ingredient manufacturer, is breaking ground on a new manufacturing site to produce clean label enhancement ingredients for meat and seafood applications. 

The US$40 million facility is located in Verona, Missouri, US, and will be a production plant for Kemin Food Technologies – Americas once it opens in March 2023. 

It will manufacture Kemin’s Proteus portfolio of patented, clean-label protein ingredients for meat, poultry, and protein-based applications. 

The solutions are marketed as clean label enhancers helping formulators create a juicier product with a natural taste, appearance and bite. 

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“Proteus is a line of functional proteins that offers the industry an effective alternative to traditional phosphates,” said Dr. Chris Nelson, president and CEO of Kemin.  

“It provides meat and poultry manufacturers clean label yield enhancement solutions for beef, chicken, pork and seafood.” 

Proteus also helps retain moisture throughout the entire processing and cooking process, which leads to a reduction in purge and increased cook yield for better plate coverage.  

Since 2011, Kemin has had a presence in Missouri when Kemin Nutrisurance, the company’s pet food and rendering technologies business unit, opened its first manufacturing facility in the region. 

The new 38,000-square-foot production plant will have an initial capacity to create applications for more than 100 billion pounds of meat, poultry, and protein-based ingredients. 

Earlier, Kemin expanded its Fortium R product portfolio that uses rosemary extract for color and flavor protection to enhance the shelf life of meats and baked goods. 

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The portfolio will now include Fortium R30 OR, an organic option for food manufacturers in the EMEA region. 

Last September, the company celebrated the 25th anniversary of its rosemary-based natural preservation ingredients, noting that innovation in precision agriculture will help sustain the growing practices of this product line. 

The company has also explored alternative solutions to synthetic ingredients for preventing the loss of color and flavor while extending shelf life. 

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