Organic improvers: Corbion extends bakery offering to meet clean label demand

636649386675090241cooking bread baking.jpeg

19 Jun 2018 --- Corbion has launched the latest 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 is claimed to be the company's most advanced organic dough improver to date. The latest addition to the already robust Pristine range of clean label dough conditioners can be used in both organic and non-GMO formulations, and consistently outperforms competing products, delivering better machinability and oven spring, increased volume and, in some cases, reduced mix time.

“We believe Pristine Organic 522 will begin to change what consumers can expect from organic baked goods in terms of a quality eating experience,” says Ashley Robertson, Market Manager-Bakery at Corbion. 

“This category has been considered a healthy option by many consumers for some time, but now organic bakers can deliver more of the appealing sensory attributes associated with the best in baking.”

Speaking to FoodIngredientsFirst, Robertson says: “To ensure optimal success for our clients and their products, we spent six months perfecting Pristine Organic 522. We wanted to devote a significant amount of time to make sure it was just right before we took it to market. We’re thrilled to offer it as a way to help bakers meet the growing demand for organic while enabling them to deliver the sensory attributes that are important to all consumers.”

“Our new Pristine Organic 522 is designed for organic and non-GMO formulations, allowing bakery manufacturers to create products targeted towards consumers who are looking for specific claims,” explains Robertson. “The solution works especially well in organic wheat bread with grains and seeds, as well as in organic white bread. Additionally, it helps increase volume in grainy wheat, a challenge that can be especially difficult for organic baked goods. We saw an opportunity to better serve our current and potential customers by delivering a solution that enables bakery manufacturers to meet the growing demand for organic while ensuring the taste, texture, performance and functionality of their products.” 

“In testing our Pristine Organic 522, we discovered that bread made with the solution consistently outperformed our controlled products regarding firmness, resilience and adhesiveness at six days and 14 days, and it was preferred 3-to-1 over the control model. The bread made with Pristine Organic 522 also scored higher in all categories of sensory testing, including freshness, taste, softness, texture and moistness. Additionally, Pristine Organic 522 consistently outperformed competitive products in machinability, oven spring, volume and mix time,” she notes. 

Consumers are buying more organic baked goods because they perceive them to be healthier, more sustainable and free of pesticides. These ingredient-conscious consumers have made it clear – they want products that are free of chemicals and unwanted ingredients, but they don’t think they should have to sacrifice the sensory attributes that matter most when indulging in organic baked goods. “At Corbion, we don’t think they should have to either,” she adds. 

Bread with Pristine Organic 522 consistently tested better at six days and 14 days compared to the control (bread made with competing products) concerning the three critical attributes of crumb texture: firmness, resilience and adhesiveness. It also scored higher than the control in all categories of sensory testing, including freshness, taste, softness, texture and moistness, and was preferred 3-to-1 over the control. The new dough improver was used in conjunction with Corbion's Ultra Fresh Classic 110 blend of freshness enzymes to extend shelf-life.

“Enhancing the sensory aspects of organic baked goods will broaden the audience for this premium category,” Robertson says. 

“It’s another example of how advancements in our baking technology create more opportunity for the industry.” 

In a proprietary study conducted by Corbion in 2014, 67 percent of consumers surveyed indicated that the types of ingredients used in food products influenced their purchasing decisions. 

That is why Corbion created the Pristine line of dough conditioners, helping bakers enhance the quality and consistency of their products, optimize manufacturing performance, and appeal to a broader segment of consumers, including those looking for foods with “cleaner, simpler” ingredient declarations.

“As bakery manufacturers continue to turn to us for support, we will remain committed to delivering the most innovative tools and resources that empower them to succeed in the market. We continually challenge ourselves to find new applications and market opportunities for our customers, and we’re always working on the next big idea,” Robertson concludes.

By Elizabeth Green

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

Related Articles

Food Ingredients News

Water lentils: Parabel’s tiny plants with huge potential, LENTEIN’s disruptive promise

24 Sep 2018 --- There is much debate in the food industry that centers on the challenge that a fast-growing global population, that is expected to hit 10 billion by 2050, presents. How will we feed everyone? How will climate change impact on agriculture? What crops and food commodities are the most sustainable? These are some of the big questions that the food industry is currently facing. And water lentils, an innovative protein source, is one of the newest and exciting plant proteins that could hold the answer, according to Parabel USA.

Food Ingredients News

Conflicts and people displacement take toll on food security, says new FAO report

21 Sep 2018 --- High levels of severe food insecurity, particularly in Southern African and Near East countries, is being driven by constant conflicts and climate-related shocks which continue to require humanitarian assistance, according to a new report published by the UN Food and Agriculture Organization (FAO). And there are 39 countries, 31 of which are in Africa, seven in Asia and one in the Caribbean (Haiti), all in need of external food assistance.

Food Ingredients News

Weekly Roundup: Nestlé sells Gerber Life Insurance, Givaudan completes Naturex acquisition

21 Sep 2018 --- In business news this week, Nestlé announced plans to sell Gerber Life Insurance Company, to Western & Southern Financial Group for US$1.55 billion in cash. Bösch Boden Spies launched a sustainability initiative and Givaudan completed the acquisition of Naturex, following the implementation of the squeeze-out procedure and the delisting of Naturex shares from the Euronext Paris stock exchange. Firmenich appointed Emmanuel Butstraen as president of its Flavors Business Unit and member of the company’s executive committee and Tyson Foods’ CEO Tom Hayes is stepping down.

Food Ingredients News

Canada: Trans fat ban comes into force, transition period begins

20 Sep 2018 --- This week marks the beginning of a ban on Canada’s partially hydrogenated oils (PHOs), the largest source of industrially produced trans fat in foods. It is now illegal for manufacturers to add PHOs to foods sold in Canada. This includes Canadian and imported foods, as well as those prepared in all food service establishments. One of the key reasons behind the ban is to help reduce the risk of heart disease in the country and the ban comes from an earlier mandate to eliminate trans fat in a bid to cut heart disease.

Food Ingredients News

US-China trade war goes up another gear with more tariffs on both sides

20 Sep 2018 --- The US government has threatened another wave of trade tariffs on China and this time they include key commodities like rice and a myriad of other items. As a result, a number of industry groups have rallied against President Trump’s latest escalation of the so-called trade war and others are backing the Administration’s stance.

More Articles