bake - December 2015 - 7

news bites

Corbion Caravan
unveils new product

can reduce their usage rate up to

training and support, and community

20% with GMS 540, and still obtain

development, in a transparent and

improvements in dough handling,

externally veriﬁed process. The Cocoa

Corbion Caravan introduces non-PHO

volume, softness, crumb grain and

Horizons Foundation serves as a new

GMS hydrated emulsiﬁers. New solu-

more," says Robertson.

platform for chocolate companies
and other contributors to invest in

tions from the ENSEMBLE line provide
drop-in ease, enhanced softness and

As the industry leader, Corbion

sustainable cocoa. It relies on Barry

volume. It's one thing to replace the

Caravan is working toward eliminating

Callebaut's expertise to implement the

industry-leading emulsiﬁer for no-time

all PHO products in its portfolio by

sustainability activities.

dough applications with a new solution

early 2017, long before the June 2018

that eliminates partially hydrogenated

deadline mandated by the U.S. Food

oils (PHOs). It's something else to create

and Drug Administration (FDA).

a replacement with all the beneﬁts of
the original product - and more.

Pastry chef partners
with Pinkberry

years ago," says Jim Robertson, global

Barry Callebaut
introduces Horizons
chocolate

product manager, emulsiﬁers. "Now,

Barry Callebaut announces the launch

talents of local icons and chefs into its

we've built on our deep technological

of the Horizons range of sustainable

test kitchen. First up, executive pastry

understanding and processing knowl-

cocoa and chocolate products. This

chef and co-owner of Flour Bakery

edge to develop a drop-in replacement

further promotes Barry Callebaut's

Joanne Chang in Boston is working

that produces even better results."

efforts to scale impact and drive

with the Pinkberry New England

change on the ground to improve the

team to create a ﬂavor inspired

Robertson says functionality tests with

livelihood of cocoa farmers and their

by her world famous sticky buns,

no-time dough applications demon-

communities.

which will available from December 1

"Corbion Caravan set the standard
for hydrated monoglycerides over 50

strate that the new GMS 520 and

With 10 locations in Massachusetts,
Pinkberry New England is introducing
its new Celebrity Swirl campaign
bringing the ﬂavors, products and

through December 31, with 10% of the

GMS 540 non-PHO hydrated emulsi-

Sustainable Horizons cocoa and

ﬂavor's proceeds to go to Share Our

ﬁers improve volume and softness,

chocolate products are sold by Barry

Strength's No Kid Hungry campaign.

while maintaining or improving crumb

Callebaut with a premium used to

grain and other attributes. In addi-

help improve the livelihoods of cocoa

Named to bake magazine's 2015 list

tion, while GMS 520 is a 1:1 solution,

farmers and their communities. These

of America's 25 essential bakers and

GMS 540 allows customers to reduce

customer premiums are channeled

pastry chefs, Chang opened Flour in

usage, creating an immediate poten-

to the recently announced Cocoa

2000 with the inspiration to make

tial to reduce costs in everything from

Horizons Foundation to fund cocoa

life sweeter. "I'm a huge Pinkberry

purchasing to packaging. "Customers

sustainability activities such as farmer

fan and it goes without saying that
having your own Pinkberry ﬂavor is an
honor." Incorporated into the proprietary blend, guests of Pinkberry New
England will taste hints of cinnamon,
pecans and caramel that was developed by the R&D team of Pinkberry
under the watchful eye of Chang. The
new signature ﬂavor referred to simply
as "Joanne Chang's Sticky Bun" is just
in time for the holidays. The signature
ﬂavor's suggested pairing (an actual
sticky bun from Flour Bakery) will also

PHOTO: CORBION CARAVAN

be an available topping.

bakemag.com | DEC 2015 > 07
http://www.bakemag.com
bake - December 2015

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