Lipid oxidation is a leading cause of shelf-life failure in fat containing foods, generating off-flavors and aromas. Oxidation affects many foods, such as omega-rich products, fried foods, meats, dairy products and nuts. Synthetic antioxidants like BHA, BHT and TBHQ have been used in foods for many years; and while they can be effective, they often carry a negative consumer image. This is increasing demand for natural alternatives to replace synthetics and create a cleaner label. Kalsec® is a key partner in helping food manufacturers find natural antioxidant solutions for oxidation challenges.