Corbion Food

Visit Booth E50 (Hall 12.1) to learn how @CorbionFood is Reimagining Preservation and Freshness Solutions in the #FoodIndustry, at the #IFFA2022 International Trade Fair.

ICYMI >> Last week Kathy Sargent Strategic Innovation Director, breaks down how lactic acid can help reduce pH in baked goods at the American Society of Baking's #BakingTech 2020. Here's what you missed: ow.ly/eyTD50yCUQh #bakedgoods #bakery #bake #foodscience #foodtech

Check out the newest edition of #TheBakersTake and learn how "The evolution of clean label, free from and real" is affecting the #baking industry. thebakerstake.com

Corbion has a range of ingredients based on vinegars, ferment blends and citrus flour to inhibit mold in high moisture meat products. ow.ly/PRSr50yojvB

Ahead of the “big game” this weekend, we brought out our Kansas City-inspired BBQ reuben that features our natural curing solutions. Corbion’s at booth B6951 at #IPPE2020 corbion.com/meatandpoultry

We may be in Atlanta for #IPPE2020, but we're showing off a mini Chicago dog with no nitrites. Corbion is at booth B6951 -- come see us. corbion.com/meatandpoultry

Did you know that Corbion can help you with pet foods? -- safety, shelf-life and flavor enhancement? Come visit us at #IPPE booth B6951 and let’s talk about it. corbion.com/petfood

Taste Corbion innovation at #IPPE2020, Booth B6951. Whether it's plant-based, meat snacks, vinegars or clean-label options, we've got solutions for you. #keepcreating #solutionsprovider

Welcome to #IPPE2020 booth B6851. Come visit us -- and ask us about our nitrite-free prototype hot dog, natural curing solutions and so much more... corbion.com/meatandpoultry

The Corbion team is putting the final touches on our #IPPE 2020 booth B6951 in Atlanta. We look forward to seeing you from Jan. 28-30!

From sourness to stability, we've got the industry knowledge to help with any confectionery conundrum. Check out our downloads section for more information on some of our solutions and to see how we can help you achieve just the right taste: ow.ly/rdeX30q2BFn.

#HappyNewYear from our team to yours! We look forward to another year of partnering our customers with innovative food solutions. corbion.com/food #cocreators

Most confectionery requests we get are about how we can help create stable emulsions, says Maggie Walsh, our senior scientist. See how our emulsion solutions are keeping the world of confectionery together in this two-part series from @CandyIndustry bit.ly/38A9hqX

Added sugar could impact consumer purchase decisions, says Marge O’Brien, our senior manager of global insights. See how bakers are reformulating their products to meet the new FDA labeling requirements for sugar via @BakingSnackMag: ow.ly/7Dc130q2Jl1.

From the @CorbionFood family to yours, we send our wishes for a Happy Holiday season for all. corbion.com/food

Big things start in small packages! Corbion has partnered with our friends at @Nestle to develop microalgae-based products and alternative proteins. Read more via @FoodBizNews: bit.ly/2RFDi2J

It was our biggest year ever at Fi Europe, where we debuted more innovations and product launches than ever before! Here's a look back at some of the shelf life and food preservation solutions we previewed at the show! ow.ly/iZ4d30q2BFl

Nostalgia sells. Did you know that 1.76 billion #CandyCanes are sold each year? Unwrap sweet success this holiday season with confections that stand out in the market and satisfy any sweet tooth. bit.ly/2oKHEcJ

We have pledged to reduce our carbon footprint related to energy, key raw materials and transport by 33% per ton of product and transition to 100% renewable electricity by 2030. See our @sciencetargets approved plan via @FoodBev: ow.ly/2i6M30pO3yR

A recent study from @MidanMarketing showed that millennials and Gen Zers are eating meat and poultry at the same rate as other meat eaters. But these generations still want vegetable- and plant-based proteins in their diet. Read more via @MeatPoultry: ow.ly/VoUF30pU9nS