Food Business News - July 10, 2018 - 56
well 6 days and 14 days in terms of such
attributes as crumb texture, firmness,
resilience and adhesiveness.
"Enhancing the sensory aspects of
organic baked goods will broaden the
audience for this premium category,"
Ms. Robertson said. "It's another example of how advancements in our baking
technology create more opportunity for
During the Institute of Food Technologists' annual meeting and food expo,
to be held July 15-18 in Chicago, Mizkan
Americas, Inc., Mount Prospect, Ill., will
be exhibiting the company's line of organic vinegars. Varieties of vinegar in the line
include rice, apple cider, white distilled,
balsamic, red wine and white wine.
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Consumer demand for organic
products is migrating from the
perimeter to the center of the
of innovation and strategy for Ingredion
Inc., North America. "Manufacturers can
also now simplify their organic labels by
removing other texturizers that may no
longer be needed."
Corbion, which has U.S. offices in
Lenexa, Kas., recently added a certified
organic variety to its line of Pristine
baking ingredients. Branded Pristine
Organic 522, the ingredient is a dough
"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
of 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."
Consumer research by the company showed the ingredient performed
Protecting the organic brand
A challenge facing the manufacturers of organic ingredients and end
products is the supply chain. The supply,
demand situation is such that in certain
categories raw materials are being
sourced overseas to meet demand.
"While we've been successful with
our supply assurance in sourcing globally,
those ingredients that cannot be produced
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Food Business News
July 10, 2018