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Corbion launches LUMI Set to help bakers reformulate away from titanium dioxide
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Monday, 22 June, 2026, 08 : 00 AM [IST]
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Amsterdam, the Netherlands
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Regulatory and customer pressure around titanium dioxide (TiO2) is accelerating across United States. Multiple states have passed or are advancing legislation that could restrict the ingredient in certain food applications or channels, and restrictions on its use in products sold in retail, CPG, and school food channels are growing. For commercial bakers who rely on titanium dioxide to support the finished appearance of baked-good icings, this is creating real urgency. Many are already looking for viable reformulation options. Corbion has developed a direct answer to that challenge: LUMI Set, a new boil-up type icing stabiliser for water-based icings that contains no titanium dioxide.
It is a versatile solution for thick icings and string icings. It supports excellent visual appeal across a range of sweet baked-good applications without relying on titanium dioxide. Bakers can maintain the finished appearance their customers expect, while meeting the requirements of a changing regulatory environment. It was developed by the company’s formulation scientists to support the texture, stability, and application performance bakers depend on in water-based icings.
The launch reflects the company’s broader commitment to helping bakers solve real formulation challenges without having to choose between compliance and quality. As ingredient regulations continue to shift, bakers need partners that can move with them, providing practical solutions that work in real production environments.
Abby Ceule, vice president, functional systems at Corbion, said, “Titanium dioxide restrictions are creating real urgency for bakers, and we designed LUMI Set to give them a clear path forward. This isn’t just about compliance; it’s about making sure bakers can maintain the visual quality their customers expect while keeping pace with a regulatory landscape that’s changing fast.”
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