28 Mar 2017 --- The trend towards more natural, cleaner label products is nothing new, yet the innovation side of the trend continues to surprise and delight the industry. Kemin are certainly leaders in innovation, and today Stefaan Van Dyck, the President of the food technologies division talks to NutritionInsight about bridging the gap between synthetic and natural preservatives and how plant technology can both promote freshness of food and protect the nutritional value of food products in a way that will appeal to the modern customer.