Corbion extends patent coverage on fruit-based food protection and sensory technology
Underscoring its position as a technological leader in preservation and sustainable food solutions, Corbion announces today it has been granted a European patent directed to its fruit ferments containing natural organic acids and other flavour compounds.
Underscoring its position as a technological leader in preservation and sustainable food solutions, Corbion announces today it has been granted a European patent directed to its fruit ferments containing natural organic acids and other flavour compounds. The news means Corbion’s advanced manufacturing technology, and the use of the resulting fruit fermentation ingredients, is patented in Europe as well the USA and Japan, where patents have already been granted. The application of these fruit fermentations in baked goods, meats, sauces and dressings enables manufacturers to adjust flavour profiles and textures naturally and sustainably with fruit-based ingredients, at the same time as robustly protecting their products against quality defects.
“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,” comments 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. Current market trends like healthier eating, familiar ‘kitchen cupboard’ ingredients and zero waste mean the time is right to be offering new and creative preservation and flavor solutions.”
Corbion’s newly patented process involves the fermentation of liquid fruit preparations (typically citrus or sweet fruits such as melons, pears and apples, or vegetable-like fruits including bell peppers, pumpkin and tomato) with carefully selected food-grade cultures. The resulting metabolites have distinctive roles and can boost or soften various flavor components in addition to controlling microbial growth. In sauces, dressings and condiments, for instance, where reformulation to reduce sugar and / or salt levels can impact not only taste and texture but also shelf life, it is possible to maintain the expected eating experience by using just one or two fruit-derived, naturally fermented ingredients.
“As well as providing high quality ingredients that align with the expectations of today’s consumers,” continues Charest, “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’ SDG 2 (zero hunger), SDG 3 (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. With Corbion using fruits that aren’t visually perfect enough to be sold fresh at retail, we’re helping ensure a greater proportion of their output becomes a value-added component of the food supply chain.”