AMSTERDAM — Corbion has developed a mold inhibition for bakers called Verdad Essence WH100. The ingredient is a cultured wheat solution that is perceived as natural and provides bakers with an alternative to artificial preservatives.
Manufacturers may use the product in bread, buns, tortillas and flatbreads.
“Bakers need reliable solutions that align with clean label expectations while ensuring product quality and consistency,” said David Charest, senior vice president, functional ingredients and solutions at Corbion. “With Verdad Essence WH100, we’re bringing them a natural way to fight mold and extend shelf life without sacrificing the flavors and textures consumers love.”
Corbion also said it is enhancing its Natural Mold Inhibition Model (CNMIM) predictive tool. The model may compare the efficacy of different standard and natural solutions against 11 types of molds.
“Bread is the second-most wasted food in the world,” Charest said. “(And) reducing food waste and ensuring freshness go hand in hand, and our customers count on us to provide science-backed solutions that help them do both.”
