Corbion launches bakery icing stabilizer amid titanium dioxide scrutiny
The product is formulated to help bakers preserve the appearance of sweet baked goods as regulatory pressure on titanium dioxide intensifies across multiple markets.
NETHERLANDS – Corbion has officially expanded its commercial bakery portfolio with the launch of LUMI™ Set, a new titanium dioxide-free icing stabilizer designed for water-based sweet bakery applications.
The release comes at a critical time for North American food manufacturers, who face mounting regulatory pressure and shifting retail standards surrounding the use of synthetic whitening agents in consumer products.
Commercial bakers have long utilized titanium dioxide (TiO₂) to achieve a bright, opaque white appearance in heavy icings and delicate string glazes.
The new solution targets water-based icings used in sweet baked goods such as donuts, pastries, cakes and snack products.
According to Corbion, LUMI Set is a boil-up type stabilizer that delivers the opacity, brightness and stability traditionally achieved with titanium dioxide, while eliminating the controversial ingredient from formulations.
The product is suitable for thick and string icings and was developed to maintain texture and processing performance across industrial bakery applications.
The launch comes as regulatory scrutiny surrounding titanium dioxide continues to increase.
Several US states are considering or implementing restrictions on the ingredient in certain food applications, while retailers, consumer packaged goods companies and school food programs are tightening requirements regarding its use.
Titanium dioxide has already faced restrictions in the European Union, prompting manufacturers to seek alternatives that can satisfy both regulatory and consumer demands.
Abby Ceule, Vice President of Functional Systems at Corbion, said the product was developed to provide bakers with a practical path forward amid evolving regulations.
She noted that the challenge extends beyond compliance, emphasizing the need to preserve the visual quality consumers expect from iced bakery products while adapting to a changing ingredient landscape.
The introduction of LUMI Set aligns with Corbion’s broader strategy to expand its portfolio of speciality bakery ingredients and clean-label solutions.
The company has previously launched products aimed at natural mold inhibition and shelf-life extension, reinforcing its focus on helping bakers address formulation challenges without compromising taste, texture or appearance.
Corbion’s bakery portfolio includes emulsifiers, dough conditioners, functional blends and preservation solutions designed to support high-speed commercial production.
With clean-label trends accelerating globally and regulatory oversight increasing, ingredient suppliers are expected to continue developing alternatives that enable food manufacturers to modernize formulations while maintaining consumer acceptance and operational efficiency.
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