Corbion helps sustainably preserve food, food production, health, and our planet. Our Sustainable Food Solutions team works side-by-side with customers, using our cutting-edge technologies in food preservation, functional systems and single ingredients to meet today's needs with tomorrow in mind.
Our expertise in food is based on our knowledge of microbiology, fermentation, and application of lactic acid and lactates. Throughout our history, we have grown with our customers to become a mature, reliable partner in technology and product development. Our knowledge of microbiology is currently also being applied to extend the shelf life and safety of your food products through innovative preservation solutions
Through an extensive portfolio of high quality products, Corbion provides exciting, naturally-derived options in preservation, shelf life extension, flavoring, acidification and fortification. Using nature’s best ingredients, we formulate unique propositions that can perfect your food products and help save on your own R&D.
Our global presence, puts us right by your side, wherever you are in the world. With established R&D and production facilities in every continent, our technical expertise, advice and products are available worldwide. Together with Corbion's large, global R&D team, our clients drive our innovation and play an integral role in the development of new solutions.
• Natural preservation solutions
• Shelf life extension
• Clean label solutions
• Food safety solutions
• Sodium reduction solutions
• Mineral Fortification
RESEARCH & DEVELOPMENT
Emulsifiers, the “unsung heroes“ of the food industry, providing stability in unstable times
22 Mar 2023 --- Often overlooked despite being one of the most widely used ingredients in the industry, emulsifiers quietly work behind the scenes to give chocolate its sheen, bread a longer lifespan and ice cream its smoothness.... Read More
FOOD INGREDIENTS NEWS
Weekly Roundup: Kellogg forms companies focused on global snacking and US cereal, Brenntag expands operations in China
17 Mar 2023 --- This week in industry news, Kellogg Company unveiled its names for the global snacking and North American cereal businesses following a planned separation. Brenntag commenced commercial operations at a... Read More
FOOD INGREDIENTS NEWS
Weekly Roundup: Azelis and Kerry bolster partnership while Nactarome boosts natural flavorings and colors
03 Mar 2023 --- This week in industry news, DKSH signed an exclusive agreement with Döhler for the distribution of pectins and fruit fibers in Switzerland and Austria. Meanwhile, DSM revealed it is resuming its animal grade... Read More
FOOD INGREDIENTS NEWS
“Promise of parity” will truly move plant-based mainstream, flag industry experts
03 Feb 2023 --- As the plant-based food sector continues to mature and gain traction, consumers are becoming increasingly demanding regarding the sensory aspects of these products. With a growing number of options available on... Read More
FOOD INGREDIENTS NEWS
Healthy confectionery: Ramping up sugar-free concepts, free-from and environmental claims surge
07 Sep 2022 --- The confectionery space is serving up healthier renditions of consumer favorites as the search for improved well-being through food continues to play a big part in F&B innovation today.... Read More
Natural solutions to preventing listeria growth
20 Jan 2020 --- Corbion launches a range of new natural solutions to keep chilled food safer for longer. The Verdad portfolio uses natural processing like fermentation to protect food from food safety hazards such as listeria growth. The six new ingredients within its Verdad and PuraQ Arome portfolios, launched at Fi Europe 2019 in Paris, France, are all marketed as natural alternatives to ingredients like sorbates and benzoates. Simone Bouman, Senior Industry Director, Sweet & Savory Food at Corbion explains how the new ingredients can help manufacturers to create stable, safe and flavorful products.
Clean label solution for chilled applications
26 Jan 2018 --- Corbion highlighted a new clean label natural preservation solution that eliminates the need for artificial preservatives such as sorbates and benzoates. At FiE 2017, FoodIngredientsFirst spoke with Willy van Arkel about the Verdad range, a tried, tested and trusted antimicrobial that keeps foods, such as salads, at their best for longer while also naturally enhancing the product’s flavor profile.
PHO-free solution for sweet bakery
17 Aug 2017 --- SweetPro is Corbion’s newly launched emulsifier portfolio, which delivers outstanding aeration, emulsion stability and moisture retention in sweet baked goods for greater product consistency while helping bakers eliminate PHOs and reduce saturated fat. Jim Robertson of Corbion says: “SweetPro is targeted at the sweet goods market segment and it’s all about bringing the PGME [propylene glycol monoesters] building block to our portfolio. From that we are able to create a portfolio of downstream products that enhances the quality of the sweet goods, from production to consumption.”
The Use of Vinegar as a Natural Preservative
12 May 2016 --- Corbion Purac introduced its new Verdad Avanta solutions at IFFA 2016. Verdad Avanta Y100 is a patent-pending formula, labeled as vinegar and citrus fiber. Stephan Dobbelstein, Sales Development Manager, says it effectively delivers cook yield increase from 3-9% and improved texture and slice ability, while also extending shelf life and controlling Listeria in ready-to-eat meats. Verdad Avanta F100 is labeled as vinegar and jasmine tea extract (or natural flavor), and provides prolonged freshness in raw and processed meats like sausages.
Corbion’s R&D Lab Opening Expands Research Capabilities
11 Feb 2016 --- Corbion, a leading food ingredients and biobased chemicals company, has officially opened an advanced R&D and applications laboratory in Gorinchem, the Netherlands. Anieke Wierenga, Innovation Director Food at Corbion told FoodIngredientsFirst that the need for partnership is a key reason for the expansion. “In the market we see more and more need from customers and suppliers to really collaborate with us in our labs, to test our products in their applications at a lab scale or pilot plant scale, so that we can taste together and do microbiological evaluation on these products together,” she says.