Preservation is just our starting point
Our solutions for meat preservation and safety solutions enable you to combat harmful microbes, extend shelf life and reduce sodium.
Meat lovers know quality when they taste it. But delivering all the components of meat quality – factors such as flavor, texture, color stability, moisture content, nutritional content, cook yield, sliceability, shelf life, water activity, pH and, of course, food safety – requires a depth of knowledge even many meat producers don’t have.
For 80+ years, Corbion has applied that kind of expertise to a wide array of challenges in meat, poultry and seafood applications, leveraging a portfolio of ingredient solutions that is both broad and deep.
There’s no doubt we built our meat industry reputation on our know-how in spoilage and pathogen control. Opti.Form® sodium or potassium lactate and (di)acetate blends have been the industry standard for Listeria control and shelf life extension for years. Verdad® vinegars, ferments and multifunctional solutions deliver the qualities your products need with the labeling consumers prefer. But that’s just our starting point. Corbion solutions balance preservation with all the other facets of product quality that help make your product a marketplace winner.
With Corbion’s top-shelf ingredient expertise, application capabilities and time-saving R&D tools on your side, you can navigate food system complexities and deliver everything meat lovers really want.
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3/2/2021 8:00 AM
Corbion Further Boosts Lactic Acid Capacity Through Concurrent Expansion Projects
Multiple productivity initiatives will increase supply of lactic acid, a nature-based ingredient, for the company's
1/21/2021 8:00 AM
Corbion to Expand Lactic Acid Capacity in North America
Investment to increase production capacity demonstrates company's commitment to regional customers and to meeting their
8/18/2020 10:00 AM
Corbion granted European patent for fruit ferments
Corbion has been granted a European patent for its fruit ferments containing natural organic acids
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