Corbion debuts natural mold inhibitor for bakers
The solution can help breads, buns, tortillas, and flatbreads.
Courtesy of Corbion
With consumer demand for clean-label, fresh, and sustainable bakery products at an all-time high, Corbion is introducing Verdad Essence WH100, a cultured wheat solution that delivers natural mold inhibition which claims to not compromise taste, texture, or shelf life. This latest innovation 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, the brand says.
"Bakers need reliable solutions that align with clean-label expectations while ensuring product quality and consistency," says David Charest, SVP, 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."
From breads and buns to tortillas and flatbreads, Verdad Essence WH100 can integrate into existing formulations, helping bakeries maintain the artisanal appeal and freshness that keep customers coming back, Corbion says.
Alongside this launch, 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 ideally make informed decisions about their formulations, reduce costly trial-and-error in development, and minimize waste.
“Bread is the second-most wasted food in the world, 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," adds Charest. "At Corbion, we are dedicated to preserving what matters: the quality of baked goods, the efficiency of bakery operations, and the sustainability of our food system."
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