Corbion sells frozen dough business to FroDo Baking Company

11 Jan 2021 --- Corbion has closed the sale of its frozen dough business, located in East Rutherford, New Jersey, US, to FroDo Baking Company. The new business owner is expected to hire most of the employees of the frozen dough business and will take over the operations with immediate effect.

The sale of the frozen dough business is the result of a portfolio assessment as part of Corbion’s Advance 2025 strategy, as the company announced last March.

Corbion is advancing its business strategy over the coming years with a sharpened focus on preserving food and food production, health, sustainability and protecting the environment.

These themes will become even more important in Corbion’s decision-making processes, and the company’s growth will be achieved by increased investments in key areas such as natural food preservation and lactic acid, while at the same time reducing the breadth of its business portfolio.

Frozen dough divestment allow new focus
“Being the only (semi-)finished product line delivering to consumer outlets, the frozen dough business’s fit with the new strategy was limited,” says a company statement.

“This divestment allows us to further increase our focus on our preservation and functional systems ingredients. And we can do so in full confidence that our colleagues in the frozen dough business will be better positioned to flourish in this growth market under the new owner, with a clear, singular focus,” says Corbion’s president of sustainable food solutions Andy Muller.

During an interview with FoodIngredientsFirst last year, Olivier Rigaud, CEO of Corbion, explained how the company has developed increasingly from an ingredients business into a solutions business.

“The company plans to expand on this solutions model with natural food preservation and functional systems as our core capabilities, enabling us to accelerate growth in close adjacencies,” he said.

In other Corbion developments, the company was recently granted a European patent for its fruit ferments containing natural organic acids and other flavor compounds.

The fruit ferments can be used in a range of food applications, including bakery. They are formulated to enable manufacturers to adjust the flavor profiles and textures of baked goods naturally and sustainably.

Azelis has also extended its distribution agreement with Corbion. Effective from last November, Azelis will distribute the company’s portfolio for confectionery, processed meat, savory applications, sauces and dressings. This partnership builds upon successful collaboration between Azelis and Corbion in the Asia Pacific region.

Edited by Gaynor Selby

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