Global ingredient supplier Corbion showcases state-of-the-art solutions for extending product shelf life, increasing operational efficiency, reducing waste and protecting against price and supply variability at the International Baking Industry Exposition, which took place 17-21 at the Las Vegas Convention Center. Visitors to the Corbion Booth sampled solutions as well as learned about Corbion’s new customer support offering, 360° by Corbion.
“As an innovative ally to the baking industry for more than a century, Corbion consistently brings together cutting-edge food science, advanced technology and manufacturing know-how to deliver products that resonate in an ever-changing marketplace,” says Jennifer Lindsey, vice president global marketing, SFS. “Now, with the launch of 360° by Corbion, our customers can take their product development process to the next level of innovation, efficiency, speed and profitability.”
In addition to unveiling the new service offering, technical, marketing and sales experts from Corbion were on hand to discuss solutions for dough strengthening, protecting and preserving freshness and optimizing bowl costs. Featured products at the booth included:
- Ultra Fresh® – This tiered portfolio offers a variety of solutions for increased moistness, resilience and softness. Ultra Fresh is a finalist for the 2022 IBIE Best in Baking Award for Sustainability.
- Pristine® 3000 – The most robust dough conditioning innovation from Corbion to date, Pristine 3000 enables bakers to overcome common quality hurdles such as wheat protein inconsistencies without relying on gluten supplementation and traditional solutions like DATEM.
- Vantage 2060 – Available regionally, enzyme-based Vantage 2060 makes it possible to reduce oils and hard fats by up to 60% and can be used alongside other dough improvers and ESL solutions for easy formulation.
Corbion also pledged $5 (up to $5,000) for every person who came to the IBIE booth and had their badge scanned to The Women’s Bakery, a nonprofit committed to empowering women to build, manage and sustain their own bakeries in East Africa.
