bake - November 2019 - 24

Kathy Sargent
In the past year, Corbion
opened its new 15,000-squarefoot headquarters in Lenexa,
Kansas, which includes
laboratories created to give
consumers access to spaces
for science-based innovation.
The state-of-the-art bakery
research and application labs
are also designed to operate
as closely to a working bakery
as possible to support further
innovation.
Corbion also works directly
with customers to understand
their needs, as well as identify
and implement the most fitting solutions based on their
specific applications and consumer demands. By working
side by side with customers
- oftentimes right on the production floor - Corbion helps
them minimize operational
challenges and production
costs, as well as determine
which physical and chemical attributes are required
for each of their applications.
Corbion's tech service experts
are able to help with the right
optimizations.

24 < NOV 2019 | bakemag.com

Convenience is a trend that Corbion believes

most important factors they consider when

is impacting the future of retail bakery and

evaluating and purchasing baked goods."

foodservice. While gluten-free and lowcarb claims are still high on consumers'

Another big trend Corbion is seeing is a gap

minds, they are not causing consumers to

in the skill level of today's workforce. As the

skip the bakery, points out Kathy Sargent,

well-established and experienced bakers are

global strategic innovation director for

retiring, "we see younger and less experi-

Corbion. Instead, it is inconvenient for busy

enced bakers entering the workforce. This

consumers to make a sandwich or to have

has posed challenges for retail and foodser-

to cut a piece of cake or a slice of bread.

vice bakeries to ensure the products they

"Consumers think it is quicker to grab a

are delivering remain a consistent quality,

snack bar, an apple, a pre-made burrito, a

taste and texture consumers have become

street taco or even a pre-packaged salad

used to," Sargent says.

with all the toppings already incorporated," Sargent says. "Bakers need to begin

Corbion assists retail bakeries with inno-

providing convenient, bite-sized baked

vative-based products under three tiers

goods for on-the-go consumers.

of technology: freshness, quality and shelf
life. To keep the "fresh-out-of-the oven"

"In a recent consumer panel study

eating qualities of baked goods, Corbion's

performed by Corbion, we found that many

enzyme technology protects products

of the consumers stated that knowing that

during processing, handling and distribu-

a company or product has a sustainability

tion. Corbion's Ultra Fresh enzyme solutions

story, or even compostable packaging, may

Corbion's Pristine portfolio, which includes

positively affect their purchase decision. We

clean-label bases, mixes, dough conditioners

can see these trends starting to take effect

and icing stabilizers, gives bakers the ﬂex-

in the commercial baked good space - for

ibility to deliver greater transparency and

example, Grupo Bimbo just launched its ﬁrst

simpler ingredient labels, without sacri-

compostable bread packaging in Mexico,"

ﬁcing quality or consistency. "One way we

Sargent says. "One thing we've learned

see the future of innovation heading more

from customers' purchasing behaviors is

toward transparency," Sargent says. "Today's

that freshness trumps all, but other product

consumers are looking to purchase products

attributes contribute to the perception of

that are made with fresh ingredients, have

freshness. For example, our research shows

no artiﬁcial ingredients, and are sustain-

that 62% of consumers check appearance,

ably sourced and packaged, making them

texture or softness when determining the

safer for the environment, as well as for the

freshness of baked goods, and these are the

people consuming them."

CORBION

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