Corbion to Showcase Improved Listeria Control Tool, Fortifies Commitment to Meat Industry
12 Jan 2017 --- Corbion will unveil a newly enhanced BETA version of the Listeria Control Model and let attendees taste-test both proven and prototype solutions for food safety and shelf life extension.
Processed food manufacturers focused on inhibiting Listeria growth in their products will have an even stronger tool at their disposal when Corbion the latest BETA version of its Corbion Listeria Control Model at the 2017 International Production and Processing Expo in Atlanta, Ga., Jan. 31-Feb. 2. Corbion experts will provide demonstrations of the upgraded tool, which helps processors predict Listeria growth in processed foods while saving R&D costs and increasing speed to market.
“Controlling Listeria is absolutely critical for manufacturers to protect their customers and their brands.” said David Charest, Vice President Meat Industry. “This industry leading model is now more user friendly, and along with our advanced solutions and expertise helps to accelerate product speed-to-market.”
Visitors to the Corbion booth (C359) can also sample a number of the company's solutions, including clean label and prototype formulas, in products such as pork loin, grilled turkey tenders, hot dogs, jerky and chicken sausage crumbles. Featured solutions will include ingredients from the Corbion Opti.Form portfolio, which sets the standard in meat safety and preservation, as well as from the Verdad portfolio. The Verdad range of multifunctional solutions, based on ingredients such as vinegars, ferment blends, citrus flour and jasmine tea, enables more consumer-friendly ingredient labelling, while extending shelf life, improving yield and enhancing safety without sacrificing quality.
Corbion experts will be available to discuss processors' challenges and how leveraging the tools, knowledge and top-shelf ingredients offered by Corbion can create opportunities for greater success in the marketplace.
Separately, Corbion has fortified their commitment to the meat industry with addition of two seasoned sales directors. Newly recruited meat industry veterans bring even more experience and expertise to an already strong global team at Corbion.
With the addition of two new sales directors, Corbion continues its ascent as a leading ingredient solutions provider to the global meat and poultry industry. Joining the Corbion team in December are Courtney Botkin, Director of Sales, and Kevon Ledgerwood, Director of Sales.
“We're excited about the work we're doing in the meat industry, and the team we're continuing to build behind that effort says a lot about the impact we can make for manufacturers,” said Mark Hotze, Vice President Sales North America. “There is no doubt that our customers will benefit from the knowledge and practical experience that Courtney and Kevon will bring to the Corbion team.”
Courtney Botkin, Director of Sales - Mr. Botkin is a 20-year veteran of the meat and food industry with a solid track record of matching manufacturers' challenges with optimal ingredient solutions. He joins Corbion from his position at Fiberstar, where he led that company's sales efforts in the North America region. Having worked extensively with shelf-life enhancement products, liquid smoke, and natural and organic ingredients, he has helped lead the development of clean label ingredients that enable manufacturers to satisfy consumer demands. A graduate of Missouri State University with a BS degree in Biology (emphasis in Microbiology) and a minor in Chemistry, Botkin has played key roles at notable ingredient companies that include Fleischmann's Vinegar and Kerry Ingredients.
Kevon Ledgerwood, Director of Sales - For more than 30 years, Mr. Ledgerwood has worked in close collaboration with manufacturers in the processed meat and poultry industry. Most recently General Manager Business Development & Technical Services at WTI Inc., Ledgerwood now brings to Corbion a wealth of leadership experience in plant operations, sales, marketing and customer service. Since earning degrees from Oakland Community College (Detroit, MI) and Olivet College (Lansing, MI), he has accumulated a deep and multifaceted understanding of processor's needs, including expertise in the prevention of pathogen outgrowth in processed, ready-to-eat meat and poultry products. Ledgerwood has played key roles at Thorn Apple Valley, Wolf-Tec Inc and Roger Wood Foods.
“Corbion's bench strength in meat and poultry just continues to grow,” Hotze said. “With processors feeling challenged to meet the needs of the business and those of consumers at the same time, we have the products, solutions and the people to help them do it all.”
