Corbion Launches Clean-Label Mold Inhibitor for Baked Goods, Updates Mold Inhibition Model
Image credit: Corbion
Corbion has introduced a new, clean-label ingredient for mold inhibition in baked goods—Verdad Essence WH100, a cultured wheat solution that delivers natural mold inhibition without compromising taste, texture, or shelf life.
The new solution provides bakers with a powerful, effective alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and extended freshness. From breads and buns to tortillas and flatbreads, Verdad Essence WH100 integrates seamlessly into existing formulations, helping bakeries maintain the artisanal appeal and freshness. By harnessing the natural power of cultured wheat fermentation, Corbion is delivering the next generation of clean-label preservation that meets both consumer expectations and operational needs.
Alongside Verdad Essence WH100, Corbion has enhanced its Natural Mold Inhibition Model (CNMIM), a predictive tool developed through 70 years of preservation expertise. The upgraded model compares the efficacy of different standard and natural solutions against 11 types of mold, empowering bakers to make informed decisions about their formulations, reduce costly trial-and-error in development, and minimize waste.
Corbion: www.corbion.com
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