26 Jun 2018 --- As bakers continue grappling with rising labor costs, perpetually changing consumer trends, and a shortage of skilled labor, Corbion believes it has a solution – or rather, a range of solutions. The company has assembled a portfolio of mixes, bases and concentrates shaped by those realities, providing bakers a more straightforward way to quickly respond to emerging consumer preferences with products of consistently high quality.
“It's important that our customers can quickly adapt to changing trends because that's what it takes to seize the hottest market opportunities,” says Ashley Robertson, Market Manager-Bakery, at Corbion. “But no matter how many things are changing, consumers always have high expectations for consistent quality. Bakers need solutions that remove complexity and give them a leg up in rolling out new varieties that deliver on those expectations.”
Speaking to FoodIngredientsFirst, Robertson explains: “As with any bakery solution we formulate for our customers, the main challenge associated with developing our mixes, bases and concentrates was delivering easy-to-use solutions that fulfill necessary functionalities while allowing customers to deliver on-trend, quality and consistent applications. Additionally, we can help customers streamline manufacturing processes and optimize outcomes. Building on our ongoing commitment to helping our customers succeed, we work side by side with bakery manufacturers to identify and implement the most appropriate solutions for their needs.”
Today’s bakers are finding success by offering a variety of products, as consumers increasingly demand more versatility and convenience in the bakery segment, according to Robertson.
In addition to consuming traditional baked goods, consumers are looking for more unique and ethnic varieties of bread products like bagels, English muffins, flatbreads, pizza dough and tortillas, as well as sweet baked goods like cakes, brownies and muffins.
“At the same time, the demand for nostalgic and indulgent baked goods isn’t going away anytime soon. Our portfolio of mixes, bases and concentrates makes it easier for bakers to deliver quality, consistent and on-trend applications in a complex and ever-changing market, with less hassle and waste,” she says.
The breadth of Corbion's range reflects the versatility demanded of bakers today, encompassing mixes, bases and concentrates for traditional and ethnic varieties of bread and baked goods. It also includes fillings, icing stabilizers, flavor blends and inclusions such as whole grains and seeds. Some mixes require only the addition of water and yeast to complete the recipe.
“I think most bakers, big or small, would agree that there's more than enough complexity in the industry today,” Robertson notes. “We're offering our customers simplicity. Much of the hard work and creativity it takes to be a successful baker is already in these solutions, and that gives today's bakers the edge they need.”
“Moving forward, I do think we will see more demand for customization and unique offerings as consumers continue to look for products that match their individual needs. For example, we have already seen a large uptick in demand for more organic, gluten-free and free-from applications as consumers increasingly become aware of certain dietary restrictions and health concerns associated with certain ingredients.”
As a result, it’s a good idea for bakers to begin adapting their formulations to meet the individual and unique needs of their consumers, says Roberston. “We’re committed to making it easier for bakers to succeed by identifying and implementing the most fitting solutions based on their specific application and end-user needs.”
“Simplicity is one of the major driving forces behind these trends,” she claims. “The other is the shift in labor, as older, more veteran bakers retire and younger bakers with less hands-on experience join the production floors.”
Over the past few years, Corbion has seen an increase in demand for greater simplicity in the bakery space, whether that be more simplified ingredients for consumers or simplified processes for bakery manufacturers.
“Our solutions give bakers the edge they need to compete effectively in today’s ever-changing market while making it easier for them to ensure the quality and consistency of their baked goods,” Robertson concludes.
Just last week, Corbion announced the launch of its latest addition to its Pristine portfolio aiming to bring organic, non-GMO baked goods closer than ever to matching the sensory attributes of their conventional counterparts. You can read the full story here.
By Elizabeth Green
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