Another non-G.M.O. emulsifier joins Corbion's portfolio

by Jeff Gelski
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LENEXA, KAS. — Emplex Non GMO, the newest non-G.M.O./non-bioengineered emulsifier from Corbion, has been shown to work in grain-based foods such as yeast-leavened bakery products, pancakes and pastas as well as in other products such as chewing gum, powdered beverage mixes and dehydrated potatoes.

“The most popular use for Emplex Non GMO is in baked goods, where it improves dough tolerance through the manufacturing process,” said Jim Robertson, Corbion product manager. “Emplex Non GMO also improves bread characteristics like loaf volume and crumb softness in baked goods to deliver superior quality.”

Mr. Robertson cited Packaged Facts data showing U.S. retail sales of non-bioengineered foods and beverages may increase at a compound annual growth rate of 12.9% in the next five years.

“As the non-G.M.O. market segment continues to grow, more and more Corbion customers will expand into this market,” Mr. Robertson said. “We want to make sure they can turn to us for the same trusted options they've come to depend on, now in a non-G.M.O. format.”
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