Corbion Introduces New Organic Dough Improver

  Corbion launches new Pristine Organic 522, which brings organic, non-GMO baked goods closer than ever to matching the sensory attributes of their conventional counterparts. 

The range of clean-label dough conditioners can be used in both organic and non-GMO formulations, and deliver better machinability and oven spring, increased volume and, in some cases, reduced mix time, according to Corbion.

“We believe Pristine® Organic 522 will begin to change what consumers can expect from organic baked goods in terms of a quality eating experience,” says Ashley Robertson, market manager-bakery at Corbion. “This category has been considered a healthy option by many consumers for some time, but now organic bakers can deliver more of the appealing sensory attributes associated with the best in baking.”

According to the company, bread with the new improver consistently tested better at six days and 14 days compared to the control (bread made with competing products) in terms of the three key attributes of crumb texture: firmness, resilience and adhesiveness. It also scored higher than the control in all categories of sensory testing, including freshness, taste, softness, texture and moistness, and was preferred 3-to-1 over the control. The new dough improver was used in conjunction with Corbion’s Ultra Fresh® Classic 110 blend of freshness enzymes to extend shelf life.

“Enhancing the sensory aspects of organic baked goods will broaden the audience for this premium category,” Robertson says. “It’s another example of how advancements in our baking technology create more opportunity for the industry.”

In a proprietary study conducted by Corbion in 2014, 67% of consumers surveyed indicated that the types of ingredients used in food products influenced their purchasing decisions.