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#57 Under the Microscope with Corbion

https://baketothefuture.org/episode-player/1855/57-under-microscope-with-corbion.mp3

Ricardo Moreira, Director of Product Management, Preservation, Corbion

Frank Segers, Scientist of Microbiology, Corbion

Corbion, an ABA Premium Allied Member, specializes in emulsifiers, functional enzyme blends, and other innovative ingredients that help make baked goods taste better, last longer, and nourish our bodies. We sat down at IBIE 2022 with Corbion’s top scientific experts to understand how to meet consumer demands around clean label while preserving baked goods on the shelf.

Recorded on September 20, 2022.

Learn more about Corbion
Ricardo Moreira, Director of Product Management, Preservation, Corbion

Frank Segers, Scientist of Microbiology, Corbion
Ricardo Moreira, Director of Product Management, Preservation, Corbion

Frank Segers, Scientist of Microbiology, Corbion

Posted On October 25, 2022

Posted By Bake to the Future

Posted In Food Safety

Tagged baked goods clean label consumer trends food safety ingredients innovation mold inhibitors product development science shelf life

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American Bakers Association

A fresh take on the latest trends and issues impacting the baking sector

The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.

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