It has always been essential to consumers that the shelf stable sauces, dressings, and condiments they buy taste fresh and delicious. But today, many of them also feel passionately that those products shouldn’t use artificial preservatives.
The demand for products made from simpler, more natural, understandable ingredients is no longer a trend, it’s a broad consumer movement. Manufacturers need label-friendly solutions that enable them to deliver a healthy nutritional profile, great flavors, textures, and longer shelf life. Corbion has focused its preservation and formulation expertise to provide a wide array of biobased ingredients to meet those needs.
We built our portfolio around your needs. We know traditional vinegar-based preservation methods can introduce an unwanted sharper flavor, so we use our lactic acid-based solutions to deliver the same antimicrobial benefits while offering a much milder taste that results in a more pleasant sensory experience for your customer.
These solutions also help provide another key to prolonging freshness, which lies in achieving the right balance in acidity. This not only gives you greater microbial control, but also improves color stability and prevents unblanched vegetables from softening. Our lactic acid solutions even complement other flavors, like tomato, herbs, and cheese.
In addition, Corbion’s emulsification solutions support sauce and dressing development by improving mouth feel and increasing shelf life by delaying the separation of oil.
Explore how the Corbion portfolio can help you achieve longer shelf life, sodium reduction, and emulsification in your sauces, dressings, and condiments by accessing the information below. Or get in touch with the Corbion team today.