Corbion, BASF Finalize Deal
Corbion assumes sales and marketing activities for BASF's Human Nutrition food emulsifiers and food performance systems in North America
BASF's Human Nutrition business announced that Corbion will assume sales and marketing for BASF's Spongolit® aerating emulsifiers and Lamequick® whipping agents in North America, effective immediately.
"Through its partnership with Corbion, BASF provides the market with two products that can create delicious baked goods with excellent taste and sensory characteristics," said John Helfrick, Director, BASF Human Nutrition, North America. "Our performance ingredients, Spongolit aerating emulsifiers and Lamequick whipping agents, are backed by BASF's 150 years of innovation. Together with Corbion, we will deliver the quality and technical integrity customers expect."
"Our customers in the sweet goods segment look to Corbion for solutions that help them succeed in this very competitive area. With this new partnership, and the addition of the Spongolit and Lamequick product lines, we're well prepared to meet their comprehensive sweet good needs," said Jim Robertson, Senior Product Manager, Emulsifiers, Corbion.
While consumers demand healthier indulgence baked goods, formulators seek innovative solutions to achieve the perfect combination of taste, structure, texture, volume, and shelf-life.
Lamequick delivers light and creamy texture, providing excellent taste and pleasant mouth feel in whipped desserts, cream fillings, cake decoration, ice-cream, and frozen desserts. In decorating creams, Lamequick provides sharp edges when piping, smooth texture for spreading, and stability for serving. These spray-dried powders produce light and creamy foams when whipped up with milk or water.
Spongolit aerating emulsifiers allow bakers to create cakes quicker with excellent and consistent quality. Used in whipped batters for a variety of cakes, Spongolit ensures excellent stability, volume and crumb structure. Using Spongolit also facilitates replacement of emulsified shortenings with vegetable oils, resulting in healthier baked products.
"Through its partnership with Corbion, BASF provides the market with two products that can create delicious baked goods with excellent taste and sensory characteristics," said John Helfrick, Director, BASF Human Nutrition, North America. "Our performance ingredients, Spongolit aerating emulsifiers and Lamequick whipping agents, are backed by BASF's 150 years of innovation. Together with Corbion, we will deliver the quality and technical integrity customers expect."
"Our customers in the sweet goods segment look to Corbion for solutions that help them succeed in this very competitive area. With this new partnership, and the addition of the Spongolit and Lamequick product lines, we're well prepared to meet their comprehensive sweet good needs," said Jim Robertson, Senior Product Manager, Emulsifiers, Corbion.
While consumers demand healthier indulgence baked goods, formulators seek innovative solutions to achieve the perfect combination of taste, structure, texture, volume, and shelf-life.
Lamequick delivers light and creamy texture, providing excellent taste and pleasant mouth feel in whipped desserts, cream fillings, cake decoration, ice-cream, and frozen desserts. In decorating creams, Lamequick provides sharp edges when piping, smooth texture for spreading, and stability for serving. These spray-dried powders produce light and creamy foams when whipped up with milk or water.
Spongolit aerating emulsifiers allow bakers to create cakes quicker with excellent and consistent quality. Used in whipped batters for a variety of cakes, Spongolit ensures excellent stability, volume and crumb structure. Using Spongolit also facilitates replacement of emulsified shortenings with vegetable oils, resulting in healthier baked products.
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