Ultra Fresh® Premium Advantage is honored as an "outstanding innovation"
At the 2015 IFT Food Expo in Chicago, the spotlight is shining on Corbion and Ultra Fresh Premium Advantage, the first optimized enzyme blend that uses the synergistic combination of different enzymes to achieve maximum freshness and shelf life, while allowing significant reduction of the added sugar in the bread formula. This breakthrough product also enhances softness, further adding to its consumer appeal.
Ultra Fresh Premium Advantage is one of only four products honored with the 2015 IFT Food Expo Innovation Award. The awards program celebrates "outstanding innovation in products, equipment, instrumentation, technology and services." Award winners are chosen for degree of innovation, technical advancement, benefit to food manufacturers and/or consumers and scientific merit.
"Ultra Fresh Premium Advantage changes the possibilities for commercial bakers, providing new and improved options for manufacturing, distributing and selling bakery products," says Abby Ceule, director, category and product portfolio management. "It launches a new era of bread making with biobased enzymes. And it addresses the critical problem of food waste.
"We are delighted to receive this award, and honored to have the fine work of our research and development team recognized by the industry."
IFT - the Institute of Food Technologists - was founded in 1939 and is committed to advancing the science of food. This non-profit organization has over 17,000 members from over 95 countries. Members include food scientists, technologists and related professionals from academia, government and industry.
The IFT presented the Innovation Award to Corbion on Sunday, July 12.
To learn more about the Ultra Fresh Premium Advantage solution, contact us through our contact us form on the website www.corbion.com
