Our specialties in refrigerated foods

About usLabel-friendly

Corbion’s range of natural fermented products enable food processors to meet consumer label demands, while still producing high quality, safe, tasty products.

Global presence

With sales o� ces on every continent, we are always close by to help you with your application development.

Consistently high quality

Quality is always a top priority. We develop only the highest quality products to ensure yours are too.

Expertise

Corbion Purac has over 80 years expertise in the development of fermentation-based preservation solutions and soluble fortifi cation ingredients for the food industry.

Expert modelling tools

At Corbion, we engage in ongoing e� orts to develop fast, easy-to-use modelling tools. Our software tools are specifi cally designed to help you reduce valuable R&D time and speed up your time-to-market. R&D e� ciency is just a mouse-click away.

Global presence

www.corbion.com/contact

Corbion in Food

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of expertise in the world of biobased food ingredients.Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food industry partner, helping solve food integrity issues by providing improvements in shelf life, freshness and food safety.

About Corbion

Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifi ers, minerals and vitamins. The company delivers high performance biobased products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, coatings and coating resins. Its products have a di� erentiating functionality in all kinds of consumer products worldwide. In 2012, Corbion generated annual sales of €753 million and had a workforce of 1,800 employees. Corbion is listed on NYSE Euronext Amsterdam (listing name is CSM). For more information: www.corbion.com

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Interested in our solutions? Go to corbion.com/refrigeratedfood @CorbionFood

Refrigerated FoodCOOL SOLUTIONS BY CORBION PURAC

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Fruitand Vegetables

Safety

Shelf-life

Taste

Dairy

Safety

Shelf life

Label friendly

pH Acidifi cation

Nutrition

Meat, Poultryand Seafood

Safety

Shelf life

Label friendly

Sodium reduction

Cost-e� ective

Predictive modeling

Sauces, Dressingsand Condiments

Shelf life

Label friendly

Sodium reduction

Taste

pH Acidifi cation

Label-friendly versus convenience

Developing natural products often involves the removal of e-numbers, e.g. acidifi ers and preservatives, lowering the ‘preservative’ hurdle, which keeps the product fresh and safe. Consequently, the product quality during the shelf life deteriorates, negatively impacting the fl exibility in the distribution chain.

In replacing a current chemical preservatives system a natural preserving solution is usually not a simple 1:1 replacement. When replacing the (chemical) preservative

there are always resistant organisms (e.g. Z. Bailli), hence when replacing with a natural or label

friendly solution this should be taken in account. Combining the natural or label

friendly solution with an increase in other hurdles, e.g. the redox potential (Modifi ed Atmosphere Packaging), could ensure maximum shelf life control.

Our Verdad product line o� ers natural ingredients with a savory fl avor profi le. These raw ferments can be labeled as cultured / fermented sugar, and are produced using nature’s best materials in

natural processes (see Figure 3). Verdad products are versatile

ingredients, maintaining the product quality during shelf life in more than one way

by, infl uencing fl avor and o� ering protection against common microbial issues, including yeast (e.g. Saccharomyces cereviseae) and spoilage bacteria, such as Pseudomonas.

Food safety: predictive micro modeling

The freshness of refrigerated product is a primary benefi t for consumer, but can also make a food product vulnerable and stimulate the growth of food pathogens, such as Listeria, Salmonella and B. cereus. The conditions in refrigerated foods are prime for most pathogens, having a pH above 4.5 and usually a high water activity. While most pathogens thrive at higher temperatures, Listeria can grow at refrigerated temperatures and at high salt concentrations.

To help refrigerated food producers with this challenge, Corbion Purac has developed a predictive model, in addition to our dedicated range of products, to strictly control growth of Listeria - The Purac® Listeria Control Model 2012. Just fi ll in the product parameters (pH, aw, added salt, etc.) and the model gives a good indication on pathogen growth with and without a Corbion Purac solution. Figure 4 shows an example of modeling Listeria in a ready-to-eat meal.This unique tool predicts Listeria outgrowth in food products based on a number of possible formulation variables. It can save valuable R&D time and allow a signifi cant increase in e� ciency.

Interested in predictive micro modeling? Visit www.corbion.com/lcm to fi nd out more.

Looking for the freshest approach to challenges in refrigerated foods?Product appearance and labeling are the fi rst indications consumers have about product’s freshness, quality and safety, often choosing freshly prepared, healthy foods with their eyes. Producers must ensure that product freshness and integrity is maintained from farm right through to fork, that products are minimally processed and contain the least possible artifi cial ingredients. Developing products that meet all these demands, can stay fresh throughout processing, delivery, retail chain and in consumer storage, whilst o� ering good value, is a tall order.

Corbion Purac provides solutions that are based on solid science and the fi nest, natural ingredients. We have developed innovative, label-friendly products and modeling tools that are suitable for use across the full spectrum of refrigerated foods including ready-made meals, meal components, deli foods, salads and dairy products.

Convenience and shelf life

Spoilage can be prevented in refrigerated food products by making use of hurdles that stop, or slow the growth of harmful microorganisms. This is often referred to as Hurdle Technology (see Figure 1). Several factors, utilized appropriately, can help extend food protection, and are even more e� ective when used in combination.

Acidifi cation is one of the main hurdles used to control shelf life. The lower the pH of a food product, the less microorganisms are able to grow.

Corbion Purac o� ers several organic acid based solutions with lactic acid and lactic acid blends (with e.g. vinegar) that help you to incorporate optimal hurdle characteristics to make food shelf-stable and safe. Besides pH control, PURAC® and PURASAL® products are also e� ective through their e� ect on the water activity (aw) of the product.

Figure 2 demonstrates the e� ect of using lactic acid with vinegar on the shelf life of the product.

Ready to put salt on hold?

The pressure to lower sodium and make products healthier is increasing, but removing a source of sodium, such as salt, signifi cantly a� ects product quality. A big sodium contributor in refrigerated foods is salt (sodium chloride) which a� ects most noticeably the taste, but also the stability and quality of the product. For example, salt e� ectively lowers aw.

Corbion Purac o� ers several solutions for salt reduction that can help regain the fl avor profi le and the stability. PuraQ Arome NA4, Corbion Purac’s double award-winning natural fl avoring for sodium reduction, is specifi cally developed to add a savory fl avor and re-establish a salty umami-like fl avor profi le to food products. In refrigerated foods, PuraQ Arome NA4 allows for sodium reduction up to 30% while maintaining high quality (see Figure 5). Our local application laboratories can help you formulate a high quality product containing less sodium.

Area of interest Benefi t Solution

Consumer friendly labeling Quality maintenance Verdad®*

Natural fl avor PuraQ® Arome

Acidifi cation Shelf life control PURASAL®*

pH regulation PURAC*

Food safety Listeria and other pathogen control Opti.Form®* PURASAL®* HiPure Plus

Sodium reduction Savory building block PuraQ® Arome

Lowering water activity PURASAL®**also available as powder

Control0.5% w/w PURASAL S + 2.0% w/w vinegar

Days

Log

CFU

/g

600 10 20 30 40 50

10

9

8

7

6

5

4

3

2

1

0

Lactobacillus plantarum in a turkey salad at 7°C/pH 5

Figure 2

T aw pH Eh pres.

T aw pH Eh pres.

Hurdle technology

Figure 1

ControlPURASAL HiPure P (best fit)

Days

Log

CFU

/g

1

2

3

4

5

6

7

8

10 20 30 40 50 60 70 80 90 100 110

Lactobacillus plantarum in a turkey a Modeled Listeria growth curve of a Ready-to-Eat meal at 7°C/pH 5

Figure 4 (pH 5, aw 0.986) (source: Purac® Listeria Control Model 2012)

Nature’s best materials

• Beet sugar• Cane sugar• Corn• Tapioca

Natural processes

• Fermentation• Selected food cultures• Crystallization• Filtration

Verdad® Cultured sugar

• Non genetically modified• Allergen free• Gluten free

Production of Verdad® using natural processes and nature’s best materials

Figure 3

Perc

eive

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ess

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0

20

10

40

Control

60

80

30

50

70

90

100

30% sodium reduced

30% sodium reduced + 2% PuraQ Arome NA4

Evaluation of perceived saltiness in mushroom cream soup

Figure 5

Corbion provides naturally-based solutions that:

Maintain shelf life and product quality

Provide consumer-friendly labeling

Enhance food safety

Reduce sodium

there are always resistant organisms (e.g. hence when replacing with a natural or label

friendly solution this should be taken in account. Combining the natural or label

friendly solution with an increase in other hurdles, e.g. the redox potential (Modifi ed Atmosphere Packaging), could ensure maximum shelf life control.

Our Verdad product line o� ers natural ingredients with a savory fl avor profi le. These raw ferments can be labeled as cultured / fermented sugar, and are produced using nature’s best materials in

natural processes (see Figure 3Verdad products are versatile

ingredients, maintaining the product quality during shelf life in more than one way

by, infl uencing fl avor and o� ering protection against common microbial issues, including yeast (e.g. Saccharomyces cereviseaespoilage bacteria, such as Pseudomonas

Figure 2 demonstrates the e� ect of using lactic acid with vinegar on the shelf life of the product.

Control0.5% w/w PURASAL S + 2.0% w/w vinegar

Days6010 20 30 40 50

Lactobacillus plantarum in a turkey salad at 7°C/pH 5plantarum in a turkey salad at 7°C/pH 5plantarum

Corbion provides naturally-based solutions that: