We have a unique portfolio of clean label, fermentation-derived ingredients and flavours. They help deliver fresh taste over the shelf life of food and beverages. These natural components for fresh keeping enable you to apply a clean label with simple ingredients.
We do this through our three brands:
We have more than 40 years of fermentation, live cell culture and metabolites knowledge. Our research scientists and microbiologists have advanced facilities at their disposal. We have an in-house cell culture bank, computerised bench scale fermenters and pilot scale fermentation equipment.
We own the entire manufacturing process, from starter and seed culture development, though to the finished ingredient. We have a deep understanding of food fermentation technology and lactic acid bacteria functionality and capability.
Our world-class fermentation processing facility located in Rochester, Minnesota meets the following certifications:
Accel™ is a cultured celery product that provides a natural cure that maintains fresh taste over the shelf life of meat products.
Durafresh contains organic acids and peptides that improve product quality by maintaining fresh taste and enhancing flavour. It is primarily a replacement for chemical preservatives such as sorbate and benzoate.
UpGrade™ is a naturally derived fermented ingredient consisting of a unique blend of organic acids. It improves product quality by inhibiting mould growth in bakery applications.
UpGrade is used to replace chemical preservatives such as calcium propionate. It is a clean label ingredient that can be applied to all yeast-raised and chemically leavened bread products.
The Fargo™ range of concentrated, direct-set starter cultures is produced using defined strains of lactic acid bacteria. These strains have been selected for their activity, flavour and texture qualities. The range includes:
All Fargo products are produced using the latest fermentation technologies in our Rochester, Minnesota plant and are OU kosher certified.
Kerry’s meat starter cultures have been developed over 30 years. These strains were isolated from food-grade, natural sources and only those with the most desirable and consistent activities were selected. They offer the best functionality, reliability and flexibility for the manufacture of fermented and dried meat products.
Kerry has developed a comprehensive set of starter cultures, by combining the acidifying with flavour and colour producing cultures. Each combination enhances specific desirable properties in fermented meat products, helping you to produce the desired characteristics of taste, textures and appearance.