Corbion will showcase the ability of nature-based preservation solutions to help manufacturers create more sustainable value chains while delivering food safety, shelf life and value-adding sensory attributes at Food ingredients Europe (FiE) later this month.
The company will highlight how nature-based preservation solutions can deliver multiple benefits when it returns to FiE in Frankfurt, Germany, 28-30 November. Visitors to the company’s booth can see how Corbion uses vinegars, natural ferments and plant-based antioxidants to protect foods from pathogens and spoilage without compromising on flavour, texture or other important sensory attributes.
“As a company, we declare that our purpose is to Preserve What Matters, and it’s important that our ingredient solutions deliver on that promise,” explained Simone Bouman, VP Sustainable Food Solutions EMEA. “Corbion is well-known for effectively using products of natural fermentation to protect food safety and shelf life. Our customers, however, also need to protect the flavour, texture, colour and aroma of their products, because they determine whether consumers will buy those products again. We put a great deal of focus on protecting all the things that matter to our customers.”
Across a number of industries, Corbion offers solutions to help with shelf life and protection against pathogens such as meat and poultry and refrigerated foods including sauces, dressing and condiments.
In the bakery industry, Corbion has played a lead role in helping customers achieve quality and shelf life goals in their fresh baked goods, including the use of nature-based mould inhibitors.
In confectionery, meanwhile, its solutions help confectioners achieve the combination of sourness and longer shelf life enabling their success in the market.
Attendees to FiE will have the chance to learn about benefits beyond ingredient solutions provided by Corbion which includes access to experienced technical staff and advanced predictive modelling tools that help identify and implement the right ingredient solutions.
“We’re excited about what we have to offer customers, in terms of the latest nature-based technologies, market insights and all-around technical support,” added Simone, “and we always look forward to Fi Europe, learning about our customers’ challenges, beginning new collaborations, taking the first steps toward another sustainable market innovation. It’s an important opportunity for us to inspire each other and start to turn what we know is possible into reality.”
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Caitlin Gittins
Editor, International Confectionery
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