Kemin acquires clean label proteins firm Proteus Industries

By Mary Ellen Shoup

- Last updated on GMT

©GettyImages / zi3000
©GettyImages / zi3000

Related tags Kemin Clean label

Kemin Industries has acquired privately-owned ingredient technology firm, Proteus Industries, Inc., expanding its portfolio of sustainable clean label solutions for meat manufacturing.

Founded in 2001 in Gloucester, Massachusetts, Proteus Industries (which will be rebranded to 'Proteus' under the Kemin umbrella) has developed and patented a number of clean label protein ingredients and applications to improve yield, nutrition, and quality in meat and poultry and protein-based applications.

Proteus's line of functional proteins -- which can withstand harsh cooking techniques within food service settings or at home-- provides food manufacturers with phosphate-free solutions around improved bite and texture, yield enhancement, sodium reduction, and moisture retention.

"Muscle proteins in meat and poultry are large, highly structured molecules that prevent them from interacting with water or other proteins. Our patented, muscle and water technology, expands the protein structure to expose natural water or protein binding sites that were previously hidden," ​said Kemin. 

The acquisition adds several new technologies to Kemin's existing food ingredients portfolio including a clean label phosphate alternative, a meat block replacement (used in conjunction with phosphate for additional yield and water retention while meeting USDA formulation regulations), and a fat block for fried foods forming a protein crust around items that inhibits frying oil from being absorbed into breading.

Kemin has retained the entire Proteus Industries team including current Proteus CEO Bill Fielding who will become the general business manager, Proteus founder Dr. Stephen Kelleher who will be named Research Fellow at Kemin. 

“By providing sustainably sourced, functional, muscle-based protein ingredients in various forms for easier application and greater industry reach, we can help processors more naturally retain moisture and protein typically lost in the process. This means we can accomplish so much— protecting margins with cleaner ingredients, while enhancing quality and nutrition, as well as improving the way the world eats,"​ said Fielding. 

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