Corbion has been granted a European patent for its fruit ferments containing natural organic acids and other flavour compounds. The fruit ferments can be used in a range of food applications, including bakery. They are formulated to enable manufacturers to adjust the flavour profiles and textures of baked goods naturally and sustainably. The fermentations themselves also have natural preservation qualities. The patent extension now covers Europe, the US and Japan.

Corbion’s process involves the fermentation of liquid fruit preparations – typically citrus and vegetable-like fruits, including apples, melons, pumpkins and bell peppers – with selected food-grade cultures. The resulting metabolites can reportedly boost or soften various flavour components and additionally control microbial growth.