Corbion has recently been granted a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The fruit ferments can be used in a range of food applications, including bakery. The patent extension now covers Europe, the US and Japan.
Corbion’s fruit fermentations enable manufacturers to adjust flavour profiles and textures of baked goods naturally and sustainably; the fermentations themselves also have natural preservation qualities.
David Charest, Vice President, Sustainable Food Solutions at Corbion said, “With rocketing interest in fermented foods and the ongoing need for multifunctional, natural solutions throughout the food industry, this is an exciting milestone for us. Fermentation has been one of our core competencies for nearly a century, and we’re now using nature’s inherent defence mechanisms in new ways to maintain and improve quality in the foods we all enjoy every day.” Corbion’s process involves the fermentation of liquid fruit preparations that include citrus and vegetable-like fruits including apples, melons, pumpkins and bell peppers with selected food-grade cultures. The resulting metabolites can reportedly boost or soften various flavour components and additionally control microbial growth.
Corbion’s IP-protected technology provides high quality ingredients that align with current customers’ expectations in line with Corbion’s existing strategy, Advance 2025, which seeks to ‘champion preservation in all its forms. Charest added that Corbion is not only helping to preserve its customers’ products but also to reduce waste from fruit growers as well.
Corbion is the global market leader in lactic acid and its derivatives, and a leading supplier of emulsifiers, functional enzyme blends, minerals, vitamins, and algae ingredients. It uses its own unique expertise in fermentation and other processes to deliver sustainable solutions for the preservation of food products. In 2019, Corbion generated annual sales of € 976.4 million (US$1.16 billion).
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