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Corbion Launches TiO2-free Icing Stabilizer for US Bakers

By Stocks Desk · 2026-09-14 · 1 min read
A white bowl of smooth, thick icing next to a bag of flour and a rolling pin on a wooden table
Illustration: Tradingbird

Corbion introduces LUMI Set to help commercial bakers replace titanium dioxide in water-based icings as US state-level restrictions tighten.

Corbion has launched LUMI Set, a new boil-up icing stabilizer designed to replace titanium dioxide in water-based baked-good coatings. The product addresses growing regulatory pressure in the United States, where multiple states are advancing legislation to restrict TiO2 in retail, CPG, and school food channels. Commercial bakers, who rely on the white pigment for visual appeal in thick and string icings, now have a direct formulation alternative that maintains texture and stability without the restricted ingredient.

The launch responds to immediate compliance needs within the bakery sector. As restrictions expand across different sales channels, manufacturers face urgency to reformulate products to avoid market exclusion. Corbion’s formulation scientists developed LUMI Set to support the specific application performance bakers require, ensuring that the transition away from titanium dioxide does not compromise the finished appearance or functional properties of the icing.

Regulatory pressure drives reformulation

The primary driver for this product development is the shifting legal landscape in the US. State-level laws are increasingly limiting the use of titanium dioxide in food applications, creating a fragmented compliance environment for national brands. Bakers serving school districts and retail stores must now meet varying state requirements, forcing a rapid shift in ingredient sourcing. This regulatory uncertainty has accelerated the search for viable substitutes that can operate within existing production lines without significant process changes.

Technical performance of LUMI Set

LUMI Set is engineered as a direct replacement for titanium dioxide in thick and string icing applications. It functions as a stabilizer that supports the visual quality of sweet baked goods while maintaining the texture and application behavior bakers depend on. The product is part of Corbion’s bakery solutions portfolio and is available now. By providing a non-TiO2 option, Corbion allows manufacturers to retain customer-expected aesthetics while aligning with emerging state regulations, effectively decoupling visual appeal from the use of restricted inorganic pigments.

Based on reporting by Perishable News, compiled by the Tradingbird desk.

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