Corbion Completes Proactive Transition to Non-PHO

0c07ab56-4eae-4f8d-9c84-bdcf4dacfe1earticleimage.jpg

14 Feb 2017 --- Corbion are helping customers claim market leadership by offering a complete non-PHO portfolio. Leadership requires action and Corbion aren't waiting for the Food and Drug Administration (FDA) deadline of removing all partially hydrogenated oils (PHOs) from food products by June 2018. 

Corbion targeted January 2017 for providing non-PHO replacements for our entire portfolio, including emulsifiers, mixes and bases. Today, we announced that we have hit our target: Corbion has discontinued the use of PHOs and now offers a complete portfolio of drop-in non-PHO solutions with full functionality.

"By offering the complete portfolio now, Corbion helps customers make the transition smoothly and easily," says Jim Robertson, global product manager, emulsifiers. "Our customers can provide the eating experience and quality consumers expect, along with the cleaner labels they want."

Robertson says Corbion's proactive investment in non-PHO solutions allows customers to position their companies as market leaders while making food "cleaner, safer, simpler and tastier."

"As an example, when we converted to the Ensemble(TM) emulsifier solutions, bakers quickly realized they could maintain the flavor and texture of their goods without PHOs - and without sacrificing quality, handling or shelf life," Robertson says. "The results are delicious."

Jim Robertson told FoodIngredentsFirst: “Our team of experts has been developing and testing non-PHO solutions long before the FDA made its announcement of the June 2018 deadline to remove all partially hydrogenated oils (PHOs) from food products. With the FDA’s announcement, we knew the PHO supply would begin to diminish as oil producers moved away from PHOs and the availability in the market would decline. So we set a realistic deadline to convert our own products, but also wanted to ensure we gave our customers enough time to convert their products to non-PHO. With converting to non-PHO, manufacturers need to find a non-PHO option that mimics the thermal stability and maintains the flavor, texture, quality, ease of handling and shelf stability that they used PHOs in bakery, confectionery, dairy and non-dairy, and processed food applications—and do so in a non-disruptive, time-consuming manner.”

He noted that the US food industry is on track as a whole to meet the PHO deadline, although there are still a few manufacturers who have yet to convert. “If they begin the process now, they should still have enough time to have a good understanding of what non-PHO solutions are available to them and validate those options as not every solution is equal in terms of performance and ease of handling. Our team of experts reformulated our portfolio of PHO emulsifiers to simplify manufacturers’ overall reformulation efforts, minimize reformulation hurdles and operational disruptions—providing them a drop-in solution that helps them maintain functionality, preserve product handling, sustain quality attributes and decrease reformulation costs.”

In terms of the company’s innovation pipeline to continue to expand the PHO free offering, Robertson noted. “Corbion has invested in new sweet-goods emulsifier capabilities. Later this year, we’ll be launching a portfolio of PHO-free, cost-effective sweet-goods emulsifiers that will improve overall quality of layer cakes, muffins, mixes and whipped toppings. Our line of sweet goods emulsifiers will provide customers with aeration/emulsion stability, promote fat reduction without compromising eating qualities, will improve moisture retention and increase shelf life. These emulsifier systems can also be used in oil-based batter systems to help the baker move away from partially hydrogenated shortenings,” he says. 

by Robin Wyers

Corbion

Collapse

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion has a wealth of expertise in the world of biobased food ingredients. Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food industry partner, helping solve food integrity issues by providing improvements in shelf life, freshness and food safety.


Leading expertise
Our expertise in food is based on our knowledge of microbiology, fermentation, and application of lactic acid and lactates. Throughout our history, we have grown with our customers to become a mature, reliable partner in technology and product development. Our knowledge of microbiology is currently also being applied to extend the shelf life and safety of your food products through innovative preservation solutions

Superior quality
Through an extensive portfolio of high quality products, Corbion provides exciting, naturally-derived options in preservation, shelf life extension, flavoring, acidification and fortification. Using nature’s best ingredients, we formulate unique propositions that can perfect your food products and help save on your own R&D.

Global presence
Our global presence, puts us right by your side, wherever you are in the world. With established R&D and production facilities in every continent, our technical expertise, advice and products are available worldwide. Together with Corbion's large, global R&D team, our clients drive our innovation and play an integral role in the development of new solutions.

Corbion

• Natural preservation solutions
• Shelf life extension
• Clean label solutions
• Food safety solutions
• Sodium reduction solutions
• Mineral Fortification

Related Articles

Food Ingredients News

Almond Board of California: Snack Nuts Evolve with Changing Tastes

25 May 2017 --- A versatile ingredient, nuts account for a rising share of new product launches in the ever-evolving global snacks category. According to Innova Market Insights, snack nuts and seeds, like trail mixes, accounted for over 30 per cent of snack launches in 2016, up from 26.5 per cent five years previously.

Business News

Tate & Lyle Profits Jump 85 Percent

25 May 2017 --- Profits at UK food ingredients maker Tate & Lyle have jumped 85 percent in the last financial year bolstered by a weaker British currency and a strong company performance.

Food Ingredients News

Symrise Launches New Asia-Pacific Innovation & Technology Centre

25 May 2017 --- Symrise AG unveiled its new Asia-Pacific Flavor Innovation and Technology Centre on 23 May 2017. It was officially opened by Dr Heinz-Jürgen Bertram, CEO of Symrise AG.

Business News

High Sugar Prices Sweetened Nordzucker Profits

25 May 2017 --- Leading European sugar maker Nordzucker closed the 2016/17 financial year with net income of €99 million (US$111 million) with the increased sales and improved prices for sugar contributing factors to the strong performance.

Food Ingredients News

Flavored Concepts Trending in Cider

25 May 2017 --- The global cider market surpassed 2.3 billion liters in 2016 and continued to enjoy volume growth in 2017. This was predominantly driven by vast growth in the key cider markets, the US and UK, and growth in upcoming markets such as Germany and Poland. 

More Articles