Natural ingredients by Kalsec

Kalsec provides natural ingredients that contribute to the taste, colour, and shelf life of food and beverage products. The family-owned company was founded in 1958 in the United States. It has since grown into an international holding company and, since November last year, has a location on the campus in Wageningen.

David Johnson is the Director of R&D Innovation and responsible for Europe. “In Wageningen, we have found a new hub to serve our customers,” he says. “Moreover, we are located in the heart of the Food Valley, close to science and potential partners. We are particularly drawn to WUR’s open attitude towards companies. It feels like researchers and businesses are willing to collaborate to achieve goals and enable innovation.”

Natural ingredients
In the Netherlands, Kalsec mainly focuses on three types of ingredients: natural colorants, natural flavourings, and extending shelf life. Internationally, they also work with hops and hop extracts. The natural colorants are extracted from vegetables and fruits, such as carrots, beets, and bell peppers. The flavourings consist of various blends of herbal extracts, such as garlic, onion, and chili pepper. Antioxidants, derived from ingredients like rosemary, prevent spoilage and extend shelf life, helping to reduce food waste.

Clean label
Johnson also notes that the demand for their products is increasing. “When the company was founded, clean label wasn’t a significant factor yet, but now it gives us a strong position. In this era of clean label, our customers are focusing on innovation and new product development to maintain pace with consumer expectations. Kalsec has a strong opportunity to grow further to meet our customers’ needs of natural ingredients that are reliable and consistent in their function.”

Discovery & Innovation
Kalsec invests in innovation and research, even in surprising fields like neuroscience. For example, the company is involved in research on how the spiciness of chili peppers is perceived. “We are working together with Thimus, an Italian neuroscience company.” Additionally, the company co-funded a research and development kitchen in Wageningen. “This high-tech kitchen serves as a research and demonstration space for texture analysis, baking, drying, and frying,” says Johnson. “Moreover, the space helps start-ups to kickstart their business. Start-ups with limited resources can conduct research here and further develop their products and technology.”

Attractive option
Food prices have risen worldwide, and Kalsec has noticed this as well. “This applies to the entire market, so it doesn’t affect us much,” says Johnson. “Moreover, we use extracts in oil, which means customers use less product compared to traditional dried herbs, making us an attractive option for food producers.”

David Johnson
Director of R&D Innovation at Kalsec