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November 15, 2021-Kemin Industries, a global raw material manufacturer, is breaking ground on a new production site in Verona, Missouri, USA. This $40 million plant was designated to produce clean label enhancement ingredients for meat and seafood applications, which help increase cooking yield, moisturizing properties and reduce sodium content. 

The new plant is scheduled to go into operation in March 2023 and will be the production plant of Kemin Food Technologies-Americas for the production of Proteus' patented product portfolio for clean label protein ingredients for meat, poultry and protein-based applications.

"Proteus is a series of functional proteins," Kemin President and CEO Dr. Chris Nelson told FoodIngredientsFirst. "This production line provides the industry with an effective alternative to traditional phosphates."

"It provides meat and poultry manufacturers with solutions to increase the production of clean labels for beef, chicken, pork and seafood."

Kemin acquired Proteus Industries in April 2021, adding a new foundation to Kemin’s innovative product portfolio of sustainable, yield-increasing technologies to further expand its global food technology business.

Kemin's Proteus solution is designed to help formulators create juicy products with natural taste, appearance and mouthfeel. Improve taste, texture, yield and moisturizing properties Compared to products that use phosphates or other additives that increase yield, Kemin’s Proteus solutions are sold to help formulators create juicy products with natural taste, appearance and mouthfeel. .

"Compared with other products containing sodium phosphate or high salt content, this production line increases the cooking output while reducing the sodium content," Nelson said. "It is also an excellent alternative to traditional fillers (such as soy) that are usually labeled as allergens."

Proteus also helps to retain moisture throughout the processing and cooking process, thereby reducing cleaning and increasing cooking yield, thereby better covering the plates. 

It is said that this moisturizing effect can last longer, even under harsh conditions in the food service environment, such as overcooking, under heat lamps, and during reheating.

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

Since 2011, Kemin Nutrisurance, Kemin's pet food and refining technology business unit, opened its first manufacturing plant in the region, thus starting operations in Missouri. 

"Southwest Missouri has always been an excellent location for Kemin's production capacity and will continue to be an important community for expanding our manufacturing opportunities," Nelson said. 

"We believe that Verona and the surrounding area provide a talented and dedicated workforce that is ideally suited to expand our global footprint and change the quality of life."

Kemin has more than 3,300 employees and operations in 90 countries/regions, including manufacturing plants in Belgium, Brazil, China, India, Italy, Russia, San Marino, Singapore, South Africa, and the United States.

Kemin's R&D pipeline In its recent development, Kemin has expanded its Fortium R product portfolio, which uses rosemary extract to protect color and flavor to extend the shelf life of meat and baked goods. The product portfolio will now include Fortium R30 OR, an organic choice for food manufacturers in the EMEA region.

Last September, the company celebrated the 25th anniversary of its rosemary-based natural fresh-keeping ingredient, and pointed out that innovations in precision agriculture will help maintain the growing practice of the product line.

The company also explored alternative solutions to synthetic ingredients to prevent loss of color and flavor while extending shelf life.

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