Managing your food costs requires a diligent review of your bakery production methods and formulations. Fortunately, examining the costs of the bakery ingredients you rely on every day is made simpler by continuous advances made on the supply side. Corbion offers prime examples of how innovation can transform your production process.
Here are three examples: Reduce oil content in your formula. Maintain essential functionality. Satisfy consumer demands for simpler labels.
“We are looking back at a shift to innovation, and clean label is strongly back on the table,” said Abby Ceule, Corbion’s senior director of ingredient solutions.
New innovations from Corbion include Vantage 2060, which assists you in the ability to get emulsifiers off the label.
“This product enables you to find clean label solutions and save costs,” Ceule said. “Being mindful of cost is still an issue.”
The facts are that the cost of vital wheat gluten is nowhere near where they were three years ago, she add.
Corbion is continuing to double down and find new solutions in this space; the obvious factor is that the consumer cost of going to the grocery stores has gone up.
The sweet spot
Experts point out that it is important for bakers to lessen oil and gluten. Bakers have to balance it out.
“While these (our products) are powerful solutions, our technical service is critical,” Ceule said. “Replacing oils with enzymes gives you a better chance of insulating from peaks and valleys. Shelf life is definitely the sweet spot.”
She said that Corbion’s solutions offer users the ability to increase shelf life beyond other enzyme solutions. Informed, health-conscious consumers are spending more time reading labels and searching for healthy solutions that don’t compromise on taste or the eating experience.
If you’re looking for clean label baking solutions that remove unfriendly conditioners and oxidation systems – and all with a cleaner ingredient declaration – then look no further than Corbion’s Pristine family of branded bases, mixes, and functional ingredients. Pristine 3000 is 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.
Corbion’s Pristine family helps you tackle this growing trend by delivering both a fresh product and fresh ideas for developing baked goods with more user-friendly ingredient statements.
Corbion’s application team and technical services group works closely with customers to develop formulas free of unwanted ingredients like azodicarbonamide (ADA). Supported by the very latest technologies, Corbion tailors its approach to your own specific needs and infrastructure. The results are clean label formulas produced as efficiently and profitably as possible.
This article is an excerpt from the July 2023 issue of Supermarket Perimeter. You can read the entire feature on Clean Label and more here.