One of the main things consumers look for in baked goods is a fresh-out-of-the-oven experience.
But literally getting a bread or other baked good right out of the oven is tough, unless you bake it yourself or happen to get to the bakery at just the right time.
If you can get the “fresh” part of the equation right, however, you can deliver products that seem like they came right of the oven.
That’s where freshness products from Lenexa, Kan.-based Corbion come in. Take Corbion’s Ultra Fresh® and Ultra Fresh® Sweet technology, which protects products during processing, handling and distribution, making them last longer and helping to deliver the freshness consumers expect.
“These solutions offer several days of extended freshness for in-store bakery products and up to 45 days of extended freshness for packaged and sweet baked goods,” said Kathy Sargent, Corbion’s Director of Global Market Strategy. “Not only do they help bakers meet consumer preferences, but they also reduce food waste caused by stale products and offer additional selling opportunities from fuller shelves.’
Corbion is able to tailor its Ultra Fresh® products to help customers address all aspects of freshness, which include everything from softness to moistness, resilience, tenderness and shelf life.
Clean label capability
For clean label preservation that delivers the additional shelf life needed for consistent distribution, Corbion’s Verdad® MP 100 is a perfect solution. This naturally fermented solution functions as a clean label mold inhibitor, allowing bakers to reduce food waste.
“Verdad MP 100 is unique in that it retains the functionality of traditional solutions while meeting consumer demands for simpler ingredient labels and leaving the flavor of baked goods intact,” Sargent said.
During the more than 70 years Corbion has been pioneering emulsification technologies, the company has developed a large portfolio of dough and batter conditioners that improve efficiency and consistency throughout the production process.
Those solutions also help to increase tolerance in baked goods during manufacturing, Sargent said, leading to less variance and yield loss, and lowering the overall production cost for bakers by enabling higher processing speeds while reducing waste.
“This results in finished baked goods with the highest quality, the best possible yield and freshness through consumption.”
Recent innovations from Corbion have made it easier for bakery manufacturers to maintain the freshness, quality and consistency of their products, whether they’re in-store bakery items or packaged baked goods.
But the company is always looking for the next innovation that will make its customers’ jobs even easier.
That’s why, for instance, Corbion is committed to 100% bio-based solutions that deliver natural functionality for preservation, freshness and the highest quality flavor, Sargent said.
“One way we do that is by taking what we’ve learned in one area and seeing how that knowledge or expertise might benefit another product category. For example, right now we’re leveraging the food safety innovations we’ve achieved with meat products to bakery products.”
At the same time, Corbion is reviewing its bakery solutions to see how it could apply one of those innovations to meat products as well. That internal knowledge transfer results in rapid innovation for each category, but with fit-for-purpose solutions that delight consumers.
One of the biggest advantages Corbion has when it comes to creating innovative freshness and preservation solutions is the huge body of experience the company can rely on.
Corbion created and patented the standard for freshness in the baked goods space, helping bakers to create products with improved shelf life and lasting quality.
“Beginning with so much experience on our side has given us a head start when it comes to the competition,” Sargent said. “Instead of just beginning our forays into cutting-edge freshness solutions, Corbion is able to build on our long history of innovation and industry knowledge to create even more advanced freshness and preservation solutions.”
What began with Purac® preservation products, for instance, evolved into the creation of one of the first and best-performing clean-label mold inhibitors, Verdad® MP 100, whose name comes from the Spanish word for truth.
Corbion chose the name, Sargent said, because it embodied the spirit of what the company set out to accomplish when it created Verdad®: a true clean-label solution that offers authentic, transparent, and natural preservation for both meat and bakery applications.
Corbion’s efforts to develop effective, advanced preservation solutions continue today, as the company works toward tomorrow’s solutions.
One example: the work being done by its leading fermentation experts, an operational footprint that includes advanced new expansions, continually building on its scientific knowledge base of microorganisms and developing cutting-edge preservation technologies that are isolated from nature.
In addition to Corbion’s extensive application knowledge and robust portfolio, the company’s customers have access to its Technical Service Team, a group of troubleshooting experts that are available 24/7 to help with the most challenging formulation issues.
“We want our customers to have a true partner in this process, so the team works directly with them to understand their goals and identify and implement the most fitting solutions for their needs,” Sargent said. “We then customize each of our solutions to be a perfect fit for our customers’ application, their brand and the eating attributes their consumers expect.”
Before the coronavirus pandemic, consumers spent more time shopping the perimeter of the store and purchasing items from fresh bakeries. COVID-19 inspired more trust from consumers in the center-store aisles, where their shopping priorities shifted toward preservation and shelf life.
These new shopping habits came with a new shopping method as well. Consumers began purchasing their groceries online in large numbers, leading to a huge boost in e-commerce sales. Finally, fearing shortages, shoppers panic-bought products, putting new strains on supply chains across the food industry.
“These changes had impacts on both bakers and their supplier partners, forcing bakers to shift their methods of production to accommodate new demands for high-quality baked goods, longer-lasting items resistant to staling and molding, larger quantities and an emphasis on safer packaging,” Sargent said.
It also became even more important for bakers to ensure sufficient availability of their products at retail locations, as consumers searched for foods that could remain fresh, even after long periods of storage in their pantries.
Suppliers, for their part, also worked to change up their distribution systems to accommodate these new trends, adapting to the new ways bakery items were being stored, shipped and delivered, as well as where and how their goods were being sold.
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