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


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



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.


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

Related Articles

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. 

Business News

Start-Up Innovation Challenge at FiE 2017 – the nominees (part 2)

14 Nov 2017 --- The Start-Up Innovation Challenge is aimed at the promotion of international innovative projects on ingredients, presented during Food Ingredients Europe, which will be held in Frankfurt, Germany, at the end of this month. Innovations include a whole raft of sustainable solutions, including one based on insect protein and a high-protein healthier ice cream creation. In the second part of our preview, we look at five more of the nominees. You can view the first part of the review here

Food Ingredients News

IOI Loders Croklaan to debut healthier chocolate filling fat

14 Nov 2017 --- IOI Loders Croklaan is launching a “breakthrough” chocolate filling fat that reduces saturated fatty acid (SAFA) content by 30 percent while maintaining excellent texture stability and delivering a superior cool-melting effect. 

Food Ingredients News

Corbion targets Creating Sustainable Growth in strategy update to 2021

09 Nov 2017 --- Announced today during its Capital Markets Day for analysts and investors in Amsterdam, Corbion management has named Creating Sustainable Growth as its aim in its strategy update for the period 2018 to 2021.

Business News

Sustainable Supply: Circular, climate friendly, consciously sourced...

08 Nov 2017 --- The 2017 UN Climate Conference has kicked off in Bonn this week, once again bringing together leaders of national governments, NGOs and civil society to discuss the need to bolster climate action to meet the goals of the Paris Climate Change Agreement and combat such pressing matters as sustainability and climatic loss and damage. The food and beverage industry, too, has seen environmental issues and sustainability become fixed concerns, with the notion of a circular economy, in particular, starting to capture the attention. 

More Articles