Corbion Investing in Illinois Plant to Offer PGME

6360106366744171557493392.jpg

09 Jun 2016 --- Corbion, long recognized as the North American market leader in emulsifiers for bread, is expanding its Dolton, IL facility, so that the company can also produce propylene glycol monoesters, (PGME) emulsifiers used in sweet goods, bakery mixes and other applications.

"The addition of PGME to the portfolio means Corbion will possess all the necessary building blocks to produce a sweet goods portfolio that matches the breadth of solutions we currently offer to the bread market segment," says Jim Robertson, global product manager, emulsifiers.

The investment in Corbion's Dolton, IL facility follows the company's sizeable investment in its Grandview, MO plant in 2015, a step that enabled Corbion to develop and commercialize the Ensemble non-PHO emulsifier portfolio following the FDA's decision to rescind GRAS status on partially hydrogenated oil. "By continuing to invest in our capabilities, it will allow us to maintain our market leadership position and provide an enhanced portfolio of offerings to the markets and customers we serve," Robertson explained.

Corbion expects to have PGME solutions on the market in the second quarter of 2017. "As the food industry evolves, Corbion's knowledge and experience can help our customers make transitions smoothly and easily," Robertson says. "By adding PGME solutions for sweet goods and offering drop-in non-PHO replacements, Corbion minimizes challenges for our customers and makes it easier for them to provide the delicious foods their consumers demand."

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

Veripan launches major sourdough breakthrough

22 Jan 2018 --- Swiss food specialist, Veripan has announced a major breakthrough in sourdough development with biopreservative Panatura Protect. For the first time in history, bakers can use an “all-in-one” solution for long shelf-life bakery products. Most of all it is completely natural: no chemical preservatives, no dough conditioners and no undesirable off-flavors.

Food Ingredients News

Cargill opens potassium chloride plant in New York to address demand for lower sodium

18 Jan 2018 --- To meet increasing consumer demand for lower sodium food options, Cargill has opened its first food-grade potassium chloride operation at its Watkins Glen, New York, US, salt plant. The new potassium chloride facility is part of Cargill’s commitment to a robust nutrition innovation pipeline, helping the company bring new lower sodium options to the market faster.

Food Ingredients News

New naked barley “Buck”: the modern version of an ancient grain

18 Jan 2018 --- A new “naked” variety of barley has been bred by a US research team who are breathing new life into an ancient grain creating a hybrid that produces higher yields and needs less water and fertilizer to flourish.

Food Ingredients News

Comax study highlights consumer attitudes towards yogurt

17 Jan 2018 --- Comax Flavors has released new primary research on consumers’ behavior, usage and attitudes towards yogurt. This is the fifth study of the company’s primary market research program. The yogurt study was fielded in June 2017 with 500 US respondents aged 18-70+; half of which were parents of children aged 1-17. In addition, the sample featured 250 female and 250 male respondents.

Food Ingredients News

Positively processed: Getting inside fermented foods

15 Jan 2018 --- As consumers become more concerned about the processing their foods endure to make it to the table, techniques perceived as being more "natural" help to provide reassurance. As a result, we are seeing the revival of traditional processes, which deliver health and taste benefits through more natural means. Fermentation is the key predecessor of “simpler” processes and these types of foods and beverages have been key beneficiaries of the trend. Innova Market Insights reports a +35 percent rise in US food and beverages that claim to use a fermentation process (2016 vs. 2015), with fermented foods strongly trending.

More Articles