The MicroGold Story
MicroGold was created in response to several emerging consumer and business trends. In food service channels, more decentralized production and distribution has created a need for extended shelf life. Bakeries have been switching from in-store production to in-store finishing using products that have been refrigerated or frozen. There is increased use of par-baked, refrigerated and frozen state baked goods as both product components and finished products. On-the-go and single-serve products have continued to proliferate.
Microwavable baked goods such as pizza, sandwiches, breakfast items and dessert have grown significantly in all food channels.
MicroGold was engineered to capitalize on these trends by helping manufacturers create superior products. MicroGold’s innovation is the bond it creates within dough products that serves as a moisture barrier to prevent moisture and oil migration from finished, prepared and re-heated products. The result is products that last longer, remain fresher and deliver a better product experience for consumers.
MicroGold was created by Dennis Corbin, a leading food scientist who has successfully patented 14 products. During his career Dennis worked for Ralston Purina, Mead Johnson, Armour and MicroGold. Other notable products he created include: the self-basting Butterball Turkey and the Weight Watchers Ice Cream.
Larry Doskocil – Chairman
Larry’s legendary career began at the meat counter at Safeway working his way through college. His time there convinced him that he could make a superior sausage product to the one he currently handled. The result of that vision was the Doskocil Company/Food Brands America that became the leading supplier of toppings to the pizza industry and grew into a $1 billion business. Not content with that success, Larry subsequently formed Reno Technologies to provide innovative product and equipment solutions to the food service industry. MicroGold is the next step on Larry’s entrepreneurial journey.