Corbion launches natural mold inhibition tailored for bakers
This launch is as a result of the rise in consumer demand for clean-label, fresh, and sustainable bakery products.
NETHERLANDS – Corbion has announced that it will be launching Verdad Essence, a cultured wheat solution that offers natural mould inhibition without compromising taste, texture, or shelf life.
This new innovation provides bakers with a powerful, effective alternative to artificial preservatives, facilitating the creation of cleaner ingredient lists and extended freshness.
Corbion claims that Verdad Essence can seamlessly integrate into existing formulations for a variety of baked goods, including bread, buns, tortillas, and flatbreads. This helps bakeries maintain the artisanal appeal and freshness that keep customers returning.
“Bakers need reliable solutions that meet clean-label expectations while ensuring product quality and consistency. With Verdad Essence, we’re providing a natural way to fight mould and extend shelf life without sacrificing the flavors and textures that consumers love,” said David Charest, Senior Vice President of Functional Ingredients and Solutions at Corbion.
In conjunction with this launch, Corbion has enhanced its Natural Mold Inhibition Model (CNMIM), a predictive tool developed from 70 years of expertise in preservation.
The upgraded model compares the effectiveness of various standard and natural solutions against 11 types of mould, enabling bakers to make informed decisions about their formulations, reduce costly trial and error in product development, and minimize waste.
“Bread is the second most wasted food in the world. Reducing food waste and ensuring freshness go hand in hand, and our customers rely on us to provide science-backed solutions that help them achieve both. At Corbion, we are committed to preserving what matters: the quality of baked goods, the efficiency of bakery operations, and the sustainability of our food system,” added Charest.
Clean-label mould inhibitors are natural preservatives that help control mould growth and extend the shelf life of food products. Items like whole wheat, multigrain, and artisan bread are excellent candidates for these ingredients.
The use of clean-label mould inhibitors in bakery applications has become a key focus in product development. High-speed bakers are increasingly replacing chemical preservatives, such as calcium propionate and sorbates, with natural mould inhibitors.
There are two main categories of clean-label mould inhibitors based on their function. The first category includes inhibitors that lower the pH of dough or batter, with examples such as vinegar, prune/plum juice concentrate, raisin juice concentrate, culture whey products, and cultured flour.
The second category includes inhibitors that disrupt the cellular membranes and processes of mould, including ingredients like cinnamon, cloves, and natamycin.
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