Corbion Launch Emulsifier Designed to Reduce Waste in Baked Goods

b3bf95bd-8a61-4cde-aed8-e6027ec4745earticleimage.jpg

10 May 2017 --- When consumers purchase  sweet goods and snack cakes at the store, they expect that brand to taste just as delicious every time they buy it - no matter where, no matter when. SweetPro V100, the new emulsifier from Corbion, provides that market-building consistency, along with better performance and easier handling. 

“Our customers want to be confident in the quality of their products, year round,” says Jim Robertson, global product manager, emulsifiers. “Cakes, muffins and cupcakes made with SweetPro V100 are consistently light and airy - even reduced-fat items maintain the taste and texture today's consumers expect.”
 
In addition, Robertson says SweetPro V100 has demonstrated its ability to enhance aeration and emulsion stability and improve moisture retention. Drop-in functionality provides another benefit, and minimizes operational challenges. 
 
“SweetPro V100 makes the products more tolerant - they can handle more variables without causing waste or hassle. That's a real advantage for customers looking to enhance their products with minimal operational challenges,” Robertson says. “With SweetPro V100, our customers benefit from better production and better quality in their sweet goods. It's a classic win-win.”

Related Articles

Food Ingredients News

Palsgaard CCO: Emulsifiers can thrive on a sustainability platform

12 Dec 2017 --- Emulsifier and stabilizer manufacturer Palsgaard A/S is the enabler of a new industry initiative aimed at inspiring and sharing expert knowledge, know-how and ideas to help realize the full potential of sustainably sourced and produced emulsifiers. Emulsifiers contribute to a very small part of the ingredients list for a range of foods – from baked goods to ice cream, chocolate, dairy and margarine – but they play a huge role in ensuring product quality and shelf-life, enabling them to support a number of the UN’s Sustainable Development Goals (SDGs). 

Food Ingredients News

Hydrosol MD: Sustainability and shelf-life demands present opportunity

08 Dec 2017 --- Hydrosol (a Stern-Wywiol business unit), presented its new Stabifruit line at FiE 2017 in Frankfurt, an offer to the beverage industry, that is a completely new segment for the company. Hydrosol also presented new developments in ingredients for poultry, vegan meat substitutes, and dairy and whey products. With these functional systems, food manufacturers can easily make products that address current international consumer trends. 

Business News

Ingredion switches up leadership with new appointments

05 Dec 2017 --- Ingredion has announced that its board of directors has unanimously approved changes to the company's executive leadership team to fill vacancies created by the promotion of Jim Zallie to president and CEO on January 1, 2018. Zallie is currently executive vice president, global specialties and president, Americas.

Business News

Cost-effective carmine alternative scoops Start-Up Innovation Challenge Award

29 Nov 2017 --- Danish start-up company Chromologics has won the Start-Up Innovation challenge at Fi Europe for their natural red color solution. The biotech company, with just 5 employees, was spun out from the Technical University of Denmark after many years of research and is now looking to find funding in order to cross the lengthy and complex regulatory minefield ahead. 

 

Business News

FiE 2017 Innovation Awards: Sustainability, Organic and Clean Label categories – the nominees

17 Nov 2017 --- One of the highlights at Fi Europe (November 28-30, Frankfurt, Germany) will be the announcement of the winners of the Innovation Awards. The competition not only rewards the most innovative products and concepts, it is also claimed to act as a trend barometer. The winners will be announced at an awards ceremony on Tuesday, November 28 at the FiE. 

More Articles