With Emplex Non GMO, Corbion continues to expand its range of functional ingredients to help answer growing demand from consumers for such choices. The new emulsifier can be used in many bakery applications and pasta.
“The most popular use for Emplex Non GMO is in baked foods, where it improves dough tolerance through the manufacturing process,” said Jim Robinson, product manager. “It also improves bread characteristics like loaf volume and crumb softness to deliver superior quality.”
Market researchers predict US retail sales of non-GMO foods to increase at a compounded annual growth rate of 12.9% in the next five years. This category could represent 30% of the market with a value of $264 billion in 2017.
“As the non-GMO market segment continues to grow, more and more customers will expand into this market,” Mr. Robertson said.
Other ingredients in Corbion’s non-GMO emulsifier portfolio include BFP 75 PLM Non-GMO, BFP 65 PLM Non-GMO, Tandem 552K Non-GMO, Trancendim 130 Non-GMO and Alphadim 50 PBK Non-GMO.
View listing at www.esourcebaking.com