Organic boost: Corbion plant on track to meet rising organic demands with certification investment
The ingredients giant says it can meet the “rigorous standards” expected in organic food, offering manufacturers greater supply security
11 Jul 2019 --- In a bid to keep pace with the fast-growing organic category, Corbion has invested in and developed an organic system plan at the US plant where the company manufactures vinegar- and lactic acid-based ingredient products for the food industry. The recent organic certification of production facilities at Corbion’s Nebraska-based operations means the ingredients giant is now better positioned to help manufacturers meet the growing demand for organic food products.
“Sales of organic foods grew almost 9 percent last year to more than US$21 billion in the US alone. That means that there is a demand our customers want to respond to, and it’s our job to help them do that,” Stephanie Carlson, Cargill’s Global Marketing Communications Manager, Meat Industry, tells FoodIngredientsFirst.
“By achieving organic certification at our Blair plant, we can supply ingredient solutions that satisfy all our customers’ requirements, even when it comes to meeting rigorous organic standards. Our plant was certified by Oregon Tilth, requiring strategic investment on our part, and the development of an organic system plan that underwent extensive review and inspections to verify their proper implementation,” she explains.
The move also enhances Corbion's ability to manage production and increases the security of supply for makers of organic foods.
“This is really an extension of what we already do. Corbion has always been an enabler to the industry, innovating in ways that respond to what’s happening in the market,” Carlson continues. “That’s what drives our customers, and it’s what directs our own product development.”
“Having this capability will help make it possible for the makers of organic foods to benefit from the advanced functionalities we’ve only been able to offer for use in non-organic products up to this point.”
Carlson also explains how it is important for Corbion’s customers to have multiple sources for the ingredients they depend on. “Being able to turn to a global ingredient supplier such as Corbion for the organic ingredient solutions they need reduces their risk; the more sourcing options they have, the more secure they are in their ability to deliver on production expectations,” she adds.
Health and environment trends driving the need for organics
Health and the environment are two major drivers motivating organic food purchases.
As the food and beverage industry continues to go through somewhat of a transition due to the growth of natural, organic, health and wellness and convenience, the demand for organic ingredients is also gaining momentum. These categories are dominating what consumers want to buy and what retailers find profitable to sell.
In addition, the “green consumer” trend is motivating the market, pushing the demand for companies to focus on natural ingredients and organic provenance.
“In the age of the Internet and social media, consumers are focused like never before on what’s in the foods they eat, whether they are safe and healthy and how they impact the planet,” adds Ruud Peerbooms, Senior Vice President, Food Ingredient Solutions at Corbion. “Organic options are an important part of the food industry's future.”
At the beginning of this year, Corbion completed construction for in-house production of the powdered vinegar component on which the company has based numerous sustainable, clean label solutions for food applications. The new state-of-the-art facility for creating non-GMO powdered vinegar, located in Gorinchem, the Netherlands, has been fully operational since January.
The strategic investment intends to help ensure continuity and the security of supply for Corbion customers who have embraced the company’s vinegar-based solutions as effective alternatives to synthetic ingredients.
Corbion’s broad portfolio of sustainable and clean-label solutions leverages its expertise in natural fermentation processes. The application of some of the solutions solves some of the food industry's most pressing challenges, such as reducing food waste and increasing safety in the global food supply.
By Gaynor Selby
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