Corbion’s fruit-based bakery preservation technology granted patent coverage extension

By Gill Hyslop contact

- Last updated on GMT

Corbion's fruit fermentation technology can be used in bakery applications. Pic: GettyImages/sergeyryzhov
Corbion's fruit fermentation technology can be used in bakery applications. Pic: GettyImages/sergeyryzhov

Related tags: Corbion, Fermentation, Patent, United nations, SDGs

Corbion has been granted a European patent for its fruit ferments containing natural organic acids and other flavour compounds, which can be used in bakery applications, as well as meats, sauces and dressings.

The patent extension means Corbion’s advanced fruit fermentation technology, and the use of the resulting ingredients, now covers Europe, as well the US and Japan.

The fermentations enables manufacturers to adjust the flavour profile and texture of baked goods naturally and sustainably with fruit-based ingredients, which also have natural preservation qualities.

“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,”​ said David Charest, VP, Sustainable Food Solutions at Corbion.

“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.”

Zero waste

He added, “Current market trends like healthier eating, familiar ‘kitchen cupboard’ ingredients and zero waste mean the time is right to be offering new and creative preservation and flavour solutions.”

The process involves the fermentation of liquid fruit preparations – typically citrus fruit, fruits like melons, pears and apples, and vegetable-like fruits including bell peppers, pumpkin and tomato – with selected food-grade cultures.

The resulting metabolites have distinctive roles and can boost or soften various flavour components, in addition to controlling microbial growth. In applications where reformulation to reduce sugar and salt levels can impact taste, texture and shelf life, it is possible to maintain these by using just one or two fruit-derived, naturally fermented ingredients.

Aligned with UN’s SDGs

“As well as providing high quality ingredients that align with the expectations of today’s consumers, this technology is an excellent representation of Corbion’s current strategy, Advance 2025, which seeks to ‘champion preservation in all its forms’,”​ added Charest.

“Aligned with the United Nations’ SDG 2 (zero hunger), SDG 3 (good health and wellbeing) and SDG 12 (responsible consumption and production), we’re not only helping preserve our customers’ products, but reduce waste from fruit growers, too.

“With Corbion using fruits that aren’t visually perfect enough to be sold fresh at retail, we’re helping ensure a greater proportion of their output becomes a value-added component of the food supply chain.”

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