Ingredient manufacturer Kemin Industries is presenting a scientific poster during the American Meat Science Association’s 78th Reciprocal Meat Conference in Columbus, Ohio, on June 22–25, 2025.

Kayle Eivins, technical service associate, Kemin Food Technologies – North America, will highlight the growing importance of label appeal for consumers and how the growing demand for clean labels is directly impacting purchasing decisions. She will also discuss Proteus and InnoBLQ, functional proteins from the Kemin portfolio that help manufacturers enhance the quality and yield of their meat products, including breaded, battered, and fried foods.     

The Kemin poster presentation offers RMC attendees several takeaways, including an overview of functional ingredient solutions that meat and poultry processors can incorporate to improve the quality of meat products; opportunities for manufacturers to utilize Proteus to enhance water binding and processing yields and improve consumer eating experience; a side-by-side comparison of the difference between traditional, “gold standard” ingredients and clean-label alternatives, highlighting technological ingredient advancements; application examples showcasing how InnoBLQ helps improve breaded, battered or fried foods through reduced oil absorption and improved breading adhesion, resulting in crunchier texture and a crispier bite; and principles behind muscle- and vegetable-based proteins. 

“This session is designed to offer valuable insights to navigate the complexities of the meat processing industry, specifically as the demand for clean labels escalates with the new administration and as consumer preferences continue to evolve at the retail level,” said Eivins. “Our team of experts at Kemin can help manufacturers improve meat products, as well as breaded, battered, and fried foods, through strategic use of functional ingredients such as Proteus and InnoBLQ.” 

Proteus is a clean-label quality and yield enhancement solution from Kemin formulated for meat and poultry manufacturers to meet clean label demands. With Proteus, manufacturers can see benefits of reduced purge, increased yields, moisture retention, improved texture, crispier bite, clean label, reduced sodium and allergen free.

Source: Kemin Industries