Corbion targets premium bakery market with organic dough improver
Global ingredients business Corbion has introduced a new organic dough improver aimed at the premium baked goods market.
The company explained its latest release builds upon its existing series within the segment, in response to growing consumer demand for products perceived as being healthier.
Known as Organic 522, the clean label dough conditioner can be used in both organic and non-GMO formulations, and is said to deliver improved machinability and oven spring, increased volume and, in some cases, reduced mix time.
“We believe Pristine Organic 522 will begin to change what consumers can expect from organic baked goods in terms of a quality eating experience,” said Ashley Robertson, market manager, bakery at Corbion.
“This category has been considered a healthy option by many consumers for some time, but now organic bakers can deliver more of the appealing sensory attributes associated with the best in baking.”
According to the company, bread with Pristine Organic 522 consistently tested better at six days and 14 days compared to the control (bread made with competing products) in terms of the three key attributes of crumb texture: firmness, resilience and adhesiveness. It also scored higher than the control in all categories of sensory testing, including freshness, taste, softness, texture and moistness, and was preferred 3-to-1 over the control.
“The new dough improver was used in conjunction with Corbion’s Ultra Fresh Classic 110 blend of freshness enzymes to extend shelf life.
“Enhancing the sensory aspects of organic baked goods will broaden the audience for this premium category,” Robertson added.
“It’s another example of how advancements in our baking technology create more opportunity for the industry.”
In a proprietary study conducted by Corbion in 2014, 67 per cent of consumers surveyed indicated that the types of ingredients used in food products influenced their purchasing decisions.
That is why Corbion created the Pristine line of dough conditioners, helping bakers enhance the quality and consistency of their products, optimize manufacturing performance, and appeal to a broader segment of consumers, including those looking for foods with cleaner, simpler ingredient declarations.