Corbion Target PHO’s and Fat Reduction in Sweet Baked Goods

cb72a8fa-1050-4ce7-b813-c78a99ff6fa8articleimage.jpg

07 Jun 2017 --- Corbion’s line of emulsifiers helps bakers eliminate PHOs and reduce saturated fat in sweet baked goods. Developed by a team of industry-leading experts, SweetPro also gives manufacturers a solution that helps protect the consistency, improves the tolerance and increases the storage stability in their finished products, helping boost their business by maintaining product quality. Products in the new portfolio include SweetPro S100 in bulk liquid form, SweetPro V100 in paste form and SweetPro P100 in powder form.

“We understand the challenges manufacturers are faced with when developing high-quality sweet baked goods,” says Jim Robertson, senior product manager, emulsifiers. “To help address those challenges, our team of experts used their knowledge and expertise within the industry to develop SweetPro, which gives manufacturers the confidence that consumers are getting the delicious treats they crave.”

Robertson explains further, “In a marketplace that offers a variety of options for indulgent eating, SweetPro gives manufacturers a competitive edge. Our SweetPro line of emulsifiers helps take the pressure off of manufacturers so they can deliver sweet goods that taste their very best, any time, any place.” 

PHO Removal Deadline Looms
The phasing out of partially hydrogenated oils (PHOs) has been an ongoing process over recent years, with many of the global players putting forward alternative portfolios way ahead of time. As the June 2018 deadline edges closer, manufacturers must ensure that their products no longer contain PHOs for uses that have been otherwise authorized by the US Food and Drug Administration. Many within the industry are way ahead of the curve as we head towards a supply chain that has eliminated PHOs. New launches are happening all the time from a wide range of international food ingredients companies focused on new innovations that side-step PHOs. 

Major suppliers such as Corbion and a whole host of others, continue to drive the switch to non-PHO products, as the sector focuses on the multiple workarounds to get to a PHO-free stage. 

Click to EnlargeSpeaking with FoodIngredientsFirst, Robertson (pictured) explains how the company has helped others convert, plus gives insight into what could happen in relation to PHOs in other parts of the world. 

“Our team of experts proactively developed and tested non-PHO solutions long before the FDA made its announcement in June 2015 of the deadline to remove all partially hydrogenated oils (PHOs) from food products by June 2018,” he says.

“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 launched our non-PHO emulsifier portfolio, ENSEMBLE, in June 2015, and set a realistic deadline of December 2016 to convert all of our products to non-PHO, because we wanted to ensure that we gave our customers enough time to convert their products as well.” It’s been important for Corbion to take the lead on converting to non-PHO, says Robertson, because customers look to convert products “in a non-disruptive, timely manner.” “That’s why our industry-leading experts developed a drop-in solution that mimics the functionalities of PHOs to help customers continue to deliver on the quality, taste and texture their consumers expect.”

And at this year’s Institute of Food Technologists Expo (IFT17), Corbion will present its specially created portfolio of emulsifiers, SweetPro, which helps protect the consistency, improve the handling and increase the storage stability of sweet baked goods.

“Consumers expect a delicious, indulgent experience when consuming sweet baked goods,” adds Robertson. “In addition to launching SweetPro at IFT17, Corbion will also be introducing a line of clean label cake mixes to help bakers meet the demands for clean and simple products that taste good.”

The current legislation pertains to the US. However, over time, how might other countries respond? In April 2017, Health Canada introduced a regulatory proposal to prohibit the use of PHOs in food to help protect the health of all Canadians.

A rationale from the Canadian government’s health department says: “Since the early 2000s, Health Canada has pursued a multi-faceted approach, aimed at reducing the trans fat intakes of Canadians. Although this approach has proven successful in reducing trans fat levels in the Canadian food supply, some foods still contain industrially produced trans fats, namely PHOs. These foods include some commercially baked goods (e.g. cookies), some shortenings and certain types of margarines.”

“Proceeding with prohibiting the use of PHOs in foods will effectively reduce trans fats in the food supply to the lowest level possible. It will also help achieve the public health objective of reducing trans fat intake by the great majority of Canadians to less than 1% of total energy intake. Achieving this public health objective is expected to lead to a further reduction in risk of CHD among the general population.”

Details of the proposed regulation have been posted online to seek comments from Canadians, including stakeholders, up until June 21, 2017.

by Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

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

Corbion extends premium bakery offerings with organic dough improver

19 Jun 2018 --- Corbion has launched its newest addition to its Pristine portfolio aiming to bring organic, non-GMO baked goods closer than ever to matching the sensory attributes of their conventional counterparts. Pristine Organic 522, according to Corbion, is the company's most advanced organic dough improver to date.

Food Ingredients News

Beneo expands clean label rice starch line into harsh process applications

11 Jun 2018 --- Beneo is set to launch Remypure S52 globally at IFT 2018 in Chicago, the company’s second functional native rice starch that is specially designed to be used in foods produced under very demanding conditions such as sauces, dressings and baby food. This latest addition to the Remypure line has been launched following extensive research and development with the aim of creating a clean label ingredient that is robust enough to withstand tough processing conditions such as low pH, high shear and high temperatures.

Food Ingredients News

Essentia acquires Danish-based protein manufacturer Scanflavour

07 Jun 2018 --- Protein ingredients supplier Essentia has acquired Danish-based manufacturer Scanflavour A/S. The acquisition unites two industry-leading protein companies and expands and strengthens Essentia's global presence in protein solutions. Financial details of the deal have not been disclosed.

Food Ingredients News

Corbion completes acquisition of Bunge's stake in SB Renewable Oils JV

04 Jun 2018 --- Corbion has completed the acquisition from Bunge Limited of Bunge's stake in the SB Renewable Oils joint venture. Back in February 2018, Corbion initially confirmed that it was in discussions with Bunge about the potential acquisition of Bunge’s stake in the SB Renewable Oils joint venture.

From TWOFI

Emulsifier Breakthroughs: Inside the Innovation Mix

30 May 2018 ---  Emulsifiers are an integral part of food manufacturing and product development. They are used in a wide range of products and processes and do more than allow immiscible fluids to come together. They enhance the texture, flavor and mouthfeel of foods.

More Articles