Corbion, based in Amsterdam, the Netherlands, creates innovative ingredient solutions for leading food manufacturers and showed in Frankfurt their innovations. The expertise inspires customers to craft foods that start flavorful, stay fresh and remain safe, from date of production to date of consumption.

The company was delighted to receive the Sensory Innovation Award for Purac Powder Max. This product range enables users to produce coated confectionery with an outstanding sour flavour, for example. The novel acid powder ingredient enables new dimensions of sourness, new sour candy experiences and prolonged stability in hard-panned and other confectionery products

It is a highly stable, non-hygroscopic acid powder that enables confectionery manufacturers to develop products that impart a distinctive sour flavour in different ways. Due to its unique structural properties, the ingredient is also available in many different particle sizes. The combination of these properties gives confectionery manufacturers options they didn't have before, such as incorporating acid powder into the different layers of hard candy to achieve a faster release of flavour and even to distribute the acidity in multiple places.

Because Purac ® Powder Max is so stable and does not require a fat coating, sour confectionery can retain its freshness on the shelf for longer.