New system reduces added sugar, yeast in buns
April 30, 2014
by Jeff Gelski
LENEXA, KAS. — Corbion Caravan has introduced the Ultra Fresh Premium 300 enzyme system designed specifically for buns and rolls. The system has been shown to allow producers to reduce the amount of sugar, high-fructose corn syrup and yeast in formulas. The system keeps buns and rolls softer and more resilient for a longer period of time, according to Lenexa-based Corbion Caravan.
“With warmer weather here, we’re moving into the peak selling season for hamburger and hot dog buns,” said Barb Murphy, director, consumer insights, for Corbion Caravan. “Last year’s retail numbers showed that 8 of the top 10 selling weeks for buns were in the summer months. That makes this the perfect time to lower production costs. As part of our industry leading Ultra Fresh Premium line, this new bun solution helps our customers increase profits while maintaining the taste, texture and freshness their customers expect.”