Refrigerated Food COOL SOLUTIONS BY CORBION corbion.com/refrigeratedfood
Looking for the freshest approach to challenges in refrigerated foods? Product appearance and labeling are the first indications that consumers have about product freshness, quality and safety. They often choose freshly prepared, healthy foods with their eyes. Producers must ensure that product freshness and integrity is maintained from farm right through to fork, that products are minimally processed, and that they contain the least possible artificial ingredients. Developing products that meet all these demands, remain fresh throughout processing, delivery, retail chain and in consumer storage, while offering good value, is a tall order. Corbion provides solutions that are based on solid science and the finest, natural ingredients. We have developed good tasting, innovative, label-friendly products and modeling tools that are suitable for use across the full spectrum of refrigerated foods, including ready-made meals, meal components, deli foods, salads, dips and dairy products. Convenience and shelf life Spoilage can be prevented in refrigerated food products by making use of hurdles that stop, or slow the growth of harmful microorganisms. This is often referred to as Hurdle Technology (see Figure 1). Several factors, utilized appropriately, can help extend food protection, and are even more effective when used in combination. Hurdle technology Acidification is one of the main hurdles used to control shelf life. The effect of ph is acidulant-dependent, and weak acids have a higher antimicrobial effect than strong acids. The undissociated form of weak acids diffuses into microbial cells and dissociates there, causing a drop in the internal ph of the cell. In order to keep internal ph constant, the cells actively pump out protons, thereby reducing or stopping their ability to grow. Corbion offers several organic acid-based solutions based on fermentation that enable you to incorporate optimal hurdle characteristics in products to make food shelf-stable Hummus (ph4.7) natural flora (lactic acid bacteria) stored at 7 C 11.0 10.0 log CFU/g 9.0 8.0 7.0 6.0 T a w ph Eh pres. 5.0 4.0 3.0 2.0 1.0 Figure 1 T a w ph Eh pres. 00 0 5 10 15 20 25 30 35 40 45 50 55 Days Control Sorbate 0.15% 1.9% Verdad Deli 410 Figure 2 Corbion provides naturally-based solutions that: Maintain shelf life and product quality Provide consumer-friendly labeling Enhance food safety Reduce sodium Maintain freshness
Production of Verdad using natural processes and nature s best materials Nature s best materials Beet sugar Cane sugar Corn Natural processes Fermentation Selected food cultures Crystallization Filtration Verdad fermented ingredients Non genetically modified Allergen free Gluten free Figure 3 and safe. Besides ph control, Corbion solutions are also effective through their effect on the water activity (aw) of the product. versus convenience Developing natural products often involves the removal of e-numbers, e.g. acidifiers and preservatives, that lower the preservative hurdle, keeping the product fresh and safe. Consequently, the product quality during the shelf life deteriorates, negatively impacting the flexibility in the distribution chain. In replacing a current chemical preservatives system a natural preserving solution is not usually a simple 1:1 replacement. Some resistant organisms (e.g. Z. Bailli) are always present when replacing the (chemical) preservative, hence, this should still be taken into account when replacing with a natural or label-friendly solution. Combining the natural or label-friendly solution with an increase in other hurdles, e.g. the redox potential (Modified Atmosphere Packaging), could ensure maximum shelf life control. Our Verdad product line offers natural ingredients with a savory flavor profile. These minimally processed ferments and vinegars are produced using nature s best materials in natural processes (see Figure 3). They provide clean labeling options, recognized by consumers. Verdad products are versatile ingredients, that maintain product quality during shelf life in more than one way by influencing flavor and offering protection against common microbial issues, including yeast (e.g. Saccharomyces cereviseae) and spoilage bacteria, such as lactic acid bacteria (see Figure 2). Food safety: predictive micro-modeling The freshness of refrigerated product is a primary benefit for consumers, but can also make a food product vulnerable and stimulate the growth of food pathogens, such as Listeria, Salmonella and B. cereus. The conditions in refrigerated foods are prime for most pathogens, having a ph above 4.5, and usually a high water activity. While most pathogens thrive at higher temperatures, Listeria can grow at refrigerated temperatures and at high salt concentrations. To help refrigerated food producers with this challenge, Corbion has developed a predictive model to strictly control growth of Listeria, in addition to our dedicated range of products - The Listeria Control Model.- The Listeria Control Model. Just fill in the product parameters (ph, aw, added salt, etc.) and the model gives a good indication on pathogen growth, with and without a Corbion solution. Figure 4 shows an example of modeling Listeria in a ready-to-eat meal. This unique tool predicts Listeria outgrowth in food products based on a number of possible formulation variables. It can save valuable R&D time and allow a significant increase in efficiency. Interested in predictive micro-modeling? Visit www.corbion.com/lcm to find out more. A modeled Listeria growth curve of a Ready-to-Eat meal at 7 C/pH 5 Log CFU/g 8 7 6 5 4 3 2 1 10 20 30 40 50 60 70 80 90 100 110 Days Control PURASAL HiPure P (best fit) Figure 4 (ph 5, aw 0.986) (source: Corbion Listeria Control Model)
Our specialties in refrigerated foods Meat, Poultry and Seafood Shelf life Sodium reduction Cost-effective Predictive modeling Dairy Shelf life ph Acidification Nutrition Taste Fruit and Vegetables Shelf-life Taste Ready-to-Eat food Shelf life Sodium reduction Taste ph Acidification Predictive modeling About us Consistently high quality Expert modelling tools Corbion s range of natural fermented products enable food processors to meet consumer label demands, while still producing high-quality, safe, tasty products. Global presence With sales offices on every continent, we are always close by to help you with your application development. 100 Quality is always a top priority. We develop only the highest quality products to ensure that yours are too. Expertise Corbion has over 100 years expertise in the development of fermentation-based preservation solutions and soluble fortification ingredients for the food industry. Corbion strives continually to develop fast, easy-to-use modelling tools. Our software tools are specifically designed to help you reduce valuable R&D time and speed up your time-tomarket. R&D efficiency is just a mouse-click away.
Ready to put salt on hold? The pressure to reduce sodium and make products healthier is increasing, but removing a source of sodium, such as salt, significantly affects product quality. A big sodium contributor in refrigerated foods is salt (sodium chloride), which affects most noticeably the taste, but also the stability and quality of the product. For example, salt effectively lowers water activity. Corbion offers several solutions for salt reduction that can help regain the flavor profile and the stability. PuraQ Arome NA4, Corbion s double award-winning natural flavoring for sodium reduction, is specifically developed to add a savory flavor and re-establish a salty, umami-like, flavor profile to food products. In refrigerated foods, PuraQ Arome NA4 allows for sodium reduction up to 30%, while maintaining high quality (see Figure 5). Our local application laboratories can help you formulate a high-quality product that contains less sodium. Evaluation of perceived saltiness in mushroom cream soup Perceived saltiness (%) 100 90 80 70 60 50 40 30 20 10 0 Figure 5 Control 30% sodium reduced 30% sodium reduced + 2% PuraQ Arome NA4 Area of interest Benefit Solution Consumer-friendly labeling Maintain safety, quality and freshness Verdad * Acidification ph regulation PURAC * Taste/Nutrition Natural flavor PuraQ Arome Food safety/shelf life Listeria and other pathogen control/ Shelf life control Opti.Form * PURASAL * Sodium reduction Savory building block PuraQ Arome Lowering water activity PURASAL HiPure P Plus *also available as powder
Global presence Corbion Headquarters Corbion Production Location Corbion Sales Office Corbion Innovation Center Canada The Netherlands Korea Poland Russia China Japan USA Spain India France Singapore Mexico Brazil Thailand Argentina www.corbion.com/contact Corbion in Food Corbion inspires manufacturers to craft foods that start flavorful, stay fresh and remain safe from production to consumption. Using sustainable solutions, we work side-by-side and empower customers to grow and create delicious foods, that consumers love and can safely enjoy with friends and family, just as we enjoy with ours. Corbion: designed by science, powered by nature, and delivered through dedication. Corbion is the global market leader in lactic acid, lactic acid derivatives, and a leading company in emulsifiers, functional enzyme blends, minerals, vitamins and algae ingredients. We develop sustainable ingredient solutions to improve the quality of life for people today and for future generations. For over 100 years, we have been uncompromising in our commitment to safety, quality, innovation and performance. Drawing on our deep application and product knowledge, we work side-byside with customers to make our cutting edge technologies work for them. Our solutions help differentiate products in markets such as food, home & personal care, animal nutrition, pharmaceuticals, medical devices, and bioplastics. In 2016, Corbion generated annual sales of 911.3 million and had a workforce of 1,684 FTE. Corbion is listed on Euronext Amsterdam. For more information: www.corbion.com Interested in our solutions? Go to corbion.com/refrigeratedfood @CorbionFood Copyright 2017 Corbion. All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences suffered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in conflict with existing patents covering any material or its use. FOOD 11/2017