KALAMAZOO, Mich. -- For manufacturers seeking alternatives to synthetic antioxidants, specially developed spice blends can help to stave off rancidity and warmed-over flavor in most products. Rosemary- and sage-based blends extend the shelf life of a wide variety of products including meat, fish and poultry, salad dressings and even peanut butter. "Using patented processes and proprietary technology, we standardize the inherent antioxidant properties of the spice. Then we build in other ...

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