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