Corbion announces the launch of new Verdad® Essence WH100, a cultured wheat solution that naturally inhibits mold without sacrificing taste, texture or shelf life. This latest innovation gives bakers a powerful alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and longer-lasting freshness.
“Bakers need reliable solutions that meet clean label requirements while ensuring product quality and consistency,” said David Charest, senior vice president of functional ingredients and solutions at Corbion. “Verdad® Essence WH100 gives them a natural way to prevent mold and extend shelf life without sacrificing the flavor and mouthfeel consumers love.”
From breads and buns to tortillas and flatbreads, Verdad® Essence WH100 fits seamlessly into existing recipes, helping bakeries maintain artisanal charm and freshness.
Additionally, Corbion has enhanced its Natural Mold Inhibition Model (CNMIM), a predictive tool developed based on 70 years of food preservation expertise. The upgraded model compares the efficacy of different standard and natural solutions against 11 types of mold, enabling bakers to make informed decisions about their recipes, reduce costly trial and error during 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 rely on us to provide science-based solutions that help them achieve both,” added Charest. “At Corbion, we’re committed to protecting what’s important: the quality of our baked goods, the efficiency of our baking operations, and the sustainability of our food system.”
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