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

FAST FACTS

CORBION


http://www.bakemag.com

bake - November 2019

Table of Contents for the Digital Edition of bake - November 2019

bake - November 2019
Editor's Note - THE INNOVATION ISSUE: helping hands
Contents
Supply Side Innovators
JAMES JONES - AAK
Nicole Rees - AB MAURI NORTH AMERICA
Elisa Maloberti - AMERICAN EGG BOARD
Don Trouba - The Annex by ARDENT MILLS
Stephen Chavez - BAKEMARK
Laura Bergan - BARRY CALLEBAUT North America
Mark Stavro - BUNGE NORTH AMERICA
Kathy Sargent - CORBION
Jennifer Lapaugh - DAWN FOODS
Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
Natalie Faulkner - GRAIN CRAFT
Josh Johnson - GUITTARD
Herb Ring - HERSHEY
Megan Petit - HOBART
Courtney Schwartz - KEMIN Food Technologies
Rhonda Delaney - LAWRENCE FOODS
Arnaud Deniaud - LESAFFRE
Mihira Rami - DAIRY FARMERS OF AMERICA
Mike Downing - PREGEL AMERICA
Andrew Brimacombe - PURATOS USA
John McIsaac- REISER
Matt Miniat - SOUTH CHICAGO PACKING
Roger Daniels - STRATAS FOODS
Rick Perez - SUNSWEET INGREDIENTS
Andy Sigrist - UNIFILLER
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2019 - bake - November 2019
bake - November 2019 - bake - November 2019
bake - November 2019 - 2
bake - November 2019 - Editor's Note - THE INNOVATION ISSUE: helping hands
bake - November 2019 - 4
bake - November 2019 - 5
bake - November 2019 - Contents
bake - November 2019 - 7
bake - November 2019 - Supply Side Innovators
bake - November 2019 - 9
bake - November 2019 - 10
bake - November 2019 - 11
bake - November 2019 - JAMES JONES - AAK
bake - November 2019 - 13
bake - November 2019 - Nicole Rees - AB MAURI NORTH AMERICA
bake - November 2019 - 15
bake - November 2019 - Elisa Maloberti - AMERICAN EGG BOARD
bake - November 2019 - 17
bake - November 2019 - Don Trouba - The Annex by ARDENT MILLS
bake - November 2019 - 19
bake - November 2019 - Stephen Chavez - BAKEMARK
bake - November 2019 - Laura Bergan - BARRY CALLEBAUT North America
bake - November 2019 - Mark Stavro - BUNGE NORTH AMERICA
bake - November 2019 - 23
bake - November 2019 - Kathy Sargent - CORBION
bake - November 2019 - 25
bake - November 2019 - Jennifer Lapaugh - DAWN FOODS
bake - November 2019 - 27
bake - November 2019 - Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
bake - November 2019 - Natalie Faulkner - GRAIN CRAFT
bake - November 2019 - Josh Johnson - GUITTARD
bake - November 2019 - 31
bake - November 2019 - Herb Ring - HERSHEY
bake - November 2019 - Megan Petit - HOBART
bake - November 2019 - Courtney Schwartz - KEMIN Food Technologies
bake - November 2019 - 35
bake - November 2019 - Rhonda Delaney - LAWRENCE FOODS
bake - November 2019 - Arnaud Deniaud - LESAFFRE
bake - November 2019 - Mihira Rami - DAIRY FARMERS OF AMERICA
bake - November 2019 - 39
bake - November 2019 - Mike Downing - PREGEL AMERICA
bake - November 2019 - 41
bake - November 2019 - Andrew Brimacombe - PURATOS USA
bake - November 2019 - 43
bake - November 2019 - John McIsaac- REISER
bake - November 2019 - 45
bake - November 2019 - Matt Miniat - SOUTH CHICAGO PACKING
bake - November 2019 - 47
bake - November 2019 - Roger Daniels - STRATAS FOODS
bake - November 2019 - 49
bake - November 2019 - Rick Perez - SUNSWEET INGREDIENTS
bake - November 2019 - 51
bake - November 2019 - Andy Sigrist - UNIFILLER
bake - November 2019 - 53
bake - November 2019 - Product Showcase
bake - November 2019 - 55
bake - November 2019 - Classifieds
bake - November 2019 - Ad Index
bake - November 2019 - Formula of the Month
bake - November 2019 - 59
bake - November 2019 - 60
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