Meeting the FDA and Consumer Mandate

The FDA’s mandate to ban PHOs is catching the eye of manufacturers and consumers alike. Companies may face reformulation challenges now, but adhering to the policy actually presents a great opportunity to answer consumers’ demands for better-for-you foods and beverages in the long run.

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No PHOs, No Problem.

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The Best Thing Since Sliced Bread

No PHOs, No Problem

The ENSEMBLE portfolio performs nearly identically to its PHO counterparts. Don’t believe us? Read on. View the results of a 50-panelist blind comparison of ENSEMBLE and PHOs in dough handling, processing, texture, crumb characterization/volume and sensory preference.

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No PHOs, No Problem


Now that the U.S. Food and Drug Administration (FDA) has officially revoked the generally recognized as safe (GRAS) status of partially hydrogenated oils (PHOs), food and beverage manufacturers must find suitable non-PHO alternatives that mimic the performance of their PHO counterpart.

When it comes to emulsifiers, a variety of options are available; yet, when tested, most fail to match the functionality that PHO emulsifiers provide, presenting reformulation hassles and operational disruptions.

Corbion’s ENSEMBLE is a full line of non-PHO emulsifiers that deliver drop-in functionality, so you can make the switch from PHOs without missing a beat. Made from a proprietary mixture of non-PHOs, ENSEMBLE solutions mimic the thermal stability and maintain the flavor, texture, quality, ease of handling and shelf stability that once only PHOs could provide.

The Best Thing Since Sliced Bread

Tasting truly is believing. Corbion recently conducted a third-party consumer study to analyze the performance of its ENSEMBLE line of non–PHO emulsifiers in bread. The results? Consumers couldn’t tell the difference between samples prepared with ENSEMBLE and bread prepared with traditional PHOs. Some consumers even preferred the ENSEMBLE samples.

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The Best Thing Since Sliced Bread


In all of its different forms, bread is one of the most widely consumed foods in the world. It’s been a staple of the human diet for centuries and remains so for many consumers today.

For bread manufacturers, the U.S. Food and Drug Administration’s (FDA) mandate to ban partially hydrogenated oils (PHOs) presents a steep challenge. Not only do these producers have to find a suitable non-PHO alternative that matches the functionality of PHO emulsifiers, but they also must ensure that their reformulated products maintain the prototypical bread taste that consumers know well.

This is not an easy task given the important role emulsifiers play in the bread-making process. From providing anti-staling properties to producing a softer, more desirable crumb to improving loaf volume, symmetry, dough handling and slicing characteristics, choosing the right emulsifier is crucial to producing a quality loaf...


Corbion Introduces Pioneering Non-PHO Emulsifier Portfolio To Meet FDA Mandate

Corbion, booth #1221, IFT Annual Meeting & Food Expo, Chicago, July 11-14, 2015


Corbion Offers Non-PHO Solutions to Meet FDA Mandate

Drop-in replacements designed ahead of mandate to help customers make a smooth transition