Corbion has been granted a European patent for its fruit ferments containing natural organic acids and other flavor compounds. The fruit ferments can be used in a range of food applications, including bakery. They are formulated to enable manufacturers to adjust the flavor profiles and textures of baked goods naturally and sustainably. The fermentations themselves also have natural preservation qualities. The patent extension now covers Europe, the US and Japan.
“With rocketing interest in fermented foods and the ongoing need for multifunctional, natural solutions throughout the food industry, this is an exciting milestone for us,” says David Charest, Vice President, Sustainable Food Solutions at Corbion.
“Fermentation has been one of our core competencies for nearly a century, and we’re now using nature’s inherent defense mechanisms in new ways to maintain and improve quality in the foods we all enjoy every day.”
Corbion’s process involves the fermentation of liquid fruit preparations – typically citrus and vegetable-like fruits, including apples, melons, pumpkins and bell peppers – with selected food-grade cultures. The resulting metabolites can reportedly boost or soften various flavor components and additionally control microbial growth.
Charest comments that the company’s IP-protected technology underpinning the development reflects Corbion’s Advance 2025 strategy. “As well as providing high-quality ingredients that align with the expectations of today’s consumers, this technology is an excellent representation of Corbion’s current strategy, Advance 2025, which seeks to ‘champion preservation in all its forms.’”
“Aligned with the United Nations’ Sustainable Development Goal (SDG) 2 of zero hunger, SDG3 (good health and wellbeing) and SDG 12 (responsible consumption and production), we’re not only helping preserve our customers’ products but reduce waste from fruit growers, too,” he adds
Fermentation in the spotlight
Traditionally used to improve food functionalities such as preservation, taste and texture, novel fermentation solutions are enjoying the limelight this year with regards to expanding market applicability and applications.
New approaches were showcased by the symposium covering this topic at the Institute of Food Technologists’ (IFT) virtual event, SHIFT20. Fermentation explorations are indeed making a disruptive comeback, although finding the most optimal strategy remains a predominant challenge for formulators, the specialists note.
Fermentation is not considered new by any means, having dominated the condiment category with kimchi and gochujang leading the charge in previous years. In 2020, there will be a sweet shift with fermentation, as highlighted by Symrise’s recent North America Top Flavor Trends Report.
While the health benefits of the technique will not change, pickling berries and other fruits allow fermentation to be more widely applicable in new flavor profiles. Additionally, the pulp of fruits harvested for beans like cacao is now fermented, allowing this previously wasted byproduct to be used in new ways.
In a Special Report, it is recently spotlighted tectonic shifts in the demand for specialized probiotic cultures. These may be designed for the dairy-free market, as well as curb food waste and elevate taste experiences.
