Corbion drives sustainability in food preservation with natural solutions that extend shelf life and reduce waste, aligning with key Sustainable Development Goals. Dieneke van Houwelingen, Business Development Manager, EMEA, tells KBP more.
Corbion’s approach to sustainability aligns seamlessly with our company’s mission and values by leveraging the power of nature to enhance food safety, extend shelf life, and preserve the colour, texture, flavour, and nutritional value of food applications. We offer functional ingredients across multiple industry segments and partner with food manufacturers worldwide to provide solutions that support their own sustainable goals.
Our natural preservation solutions, such as plant-derived antioxidants, meet consumer demand for natural ingredients while enhancing freshness. Additionally, we provide data-driven tools and expertise to help manufacturers innovate more sustainably, reducing trial-and-error processes and accelerating R&D.
At Corbion we monitor our current impact on our three focus Sustainable Development Goals (SDGs)
We track the overall contribution to each of these SDGs as percentage of Corbion’s total revenues.
We also assess our innovation projects on their SDG contribution, as part of the innovation stage gate process. At the end of 2022, 100% of our innovation projects contributed to one or more of the SDGs.
Preserving Food & Food Production – We are dedicated to reducing food waste and ensuring food security, thereby directly impacting CO2 emissions. Our innovative food solutions preserve the safety, freshness, texture, and nutritional richness of products, and we collaborate with suppliers to champion eco-friendly practices and safeguard precious resources.
Preserving Health & Well-being – We support health and well-being through sustainable food solutions, ensuring access to nutritious food that promotes good health. Our ingredient portfolio addresses fortification, sodium reduction, and prevention of foodborne illnesses, contributing to healthier and more sustainable lifestyles.
Preserving the Planet – We advocate for responsible and sustainable food manufacturing practices to minimise our ecological footprint. By prioritising sustainability, we aim to inspire positive change and foster a harmonious relationship between food production and nature.
Solutions for extending the shelf life of bakery products
Historically, consumers avoiding artificial preservatives often faced the challenge of their bread and rolls becoming mouldy before they were fully consumed. Today, Corbion’s natural mould inhibition solutions allow bakers to produce items that remain fresh and mould-free for much longer periods, while also appealing to shoppers who prefer simpler ingredient labels. This not only enhances the consumer experience but also significantly reduces food waste.
Corbion’s expertise in Fermentation and Microbiology has created a legacy of natural food solutions since 1937. This expertise enables the development of mould inhibitors and pH control products that maintain the quality of baked goods without the need for artificial preservatives. Furthermore, by integrating these advanced, naturally derived solutions, Corbion helps bakers meet consumer demands for cleaner labels and longer-lasting freshness in their bakery products, ultimately contributing to a reduction in food waste.
Our Verdad® Portfolio is a range of vinegar-based and fermented ingredients specifically designed for baked goods. It imparts fermented food properties, resulting in longer shelf life, improved safety, and enhanced taste and texture. While our PURAC® Lactic Acid Portfolio is based on our natural acidification ingredients which not only create a mild, sour taste but also provide antimicrobial properties. This dual function supports both food safety and extended shelf life.
The benefits of natural and fermentation-based solutions
By prioritising natural and fermentation-based solutions over traditional chemical preservatives, we believe we are able to not only support a more sustainable food system but also deliver healthier, safer food products that align with consumer preferences.
For example, fermentation, a biobased process, uses natural resources more efficiently and produces less waste compared to chemical preservatives. This aligns with our commitment to SDG 2; reducing food waste and CO2 emissions, contributing to zero hunger.
By utilising natural fermentation, Corbion not only conserves precious resources but also supports more environmentally-friendly practices. This impact is enhanced by collaborating with suppliers to ensure their own sustainable sourcing and manufacturing, minimising the ecological footprint of food production.
From a consumer perspective, fermentation offers significant health benefits. It has been used for centuries to preserve food, protecting it from harmful pathogens like Listeria. This natural method enhances the safety, flavour, and texture of food, providing high-quality, nutritious options.
As today’s consumers demand simpler, more transparent ingredient lists, fermentation-based solutions meet this demand by eliminating the need for artificial preservatives, resulting in cleaner labels that attract health-conscious shoppers
Predictive modelling tool for natural mould inhibition
Known as the Corbion Natural Mould Inhibition Model (CNMIM), our predictive modeling tool is a groundbreaking innovation for the baking industry. It is designed to predict the time to visible mould growth in label-friendly pan breads, assisting bakers in choosing the best natural mould inhibition solutions for their products.
How CNMIM Works:
- Prediction of Mould Growth: CNMIM predicts how resistant a bread formulation is to 11 different moulds. This prediction takes into account the specific parameters of the baker’s product and process, offering a tailored analysis for each unique formulation.
- Formulation Assessment: By analysing the product’s resistance to mould, bakers can quickly and confidently identify the optimal natural mould inhibition solution. This ensures that the bread maintains its freshness and stays mould-free for the desired shelf life.
- User-Friendly Interface: The tool simplifies the complex process of determining mould growth potential, allowing bakers to make informed decisions without extensive trial and error.
How CNMIM Assists Bakers:
- Shelf-Life Targets: CNMIM helps bakers achieve their shelf-life targets by providing accurate predictions of mould growth, ensuring that products stay fresh until they are consumed.
- Brand Protection: By dramatically lowering the risk of mould, the tool helps protect the brand image. Consistently mould-free products meet customer expectations and build brand loyalty.
- Natural-Label Transparency: As consumers increasingly demand natural and transparent ingredient labels, CNMIM enables bakers to deliver products that align with these preferences. This tool supports the use of natural mould inhibitors, contributing to cleaner labels.
- Efficiency and Confidence: The predictive capability of CNMIM allows bakers to streamline their formulation process, reducing the need for costly and time-consuming experiments. This efficiency translates into faster product development and a more reliable production process.
Looking ahead
The bakery industry is shifting rapidly towards a sustainable future through innovations that emphasise consumer education, collaborative efforts, and sustainable ingredient solutions. By increasing awareness about the benefits of eco-friendly bakery products, we aim to boost demand for sustainable options and drive broader industry shifts.
Looking ahead, Corbion plans to deepen its partnerships with industry stakeholders to promote sustainability across the bakery supply chain. This includes sharing best practices and working together to achieve greater overall sustainability.
As the bakery industry evolves, growing consumer awareness and stricter environmental regulations will increase demand for sustainable products. Bakeries will adopt more sustainable practices, leveraging technological advancements to improve production efficiency, waste management, and sustainability metrics.
The industry is likely to embrace circular economy practices, focusing on reducing waste, reusing materials, and recycling. Sustainable business models will become integral, with bakeries integrating sustainability into their operations for long-term viability and competitiveness, reshaping supply chains, production methods, and product offerings.
Editorial contact:
Editor: Kiran Grewal kgrewal@kennedys.co.uk
