The ingredient is a combination of vinegar and natural flavor. While other clean label mold inhibitor are available on the market, Corbion’s Verdad MP100 is said to be first to match the mold-inhibiting functionality and flavor neutrality of calcium propionate, a synthetic solution long relied upon by the baking industry to extend the shelf life of bread, explained the company in a release.
“Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor,” said Ashley Robertson, Market Manager-Bakery, at Corbion. “With Verdad MP100, they can have the shelf life and flavor they're used to, as well as the simpler ingredient label so many consumers want today.”
In sensory testing, panelists were equally split in preferring breads containing MP100 and calcium propionate, respectively, with only 17% preferring the competing solution.
“Corbion has been producing natural solutions for the food industry through fermentation technology for more than 80 years,” added Robertson, “and in developing Verdad MP100, we've created a truly clean-label mold inhibitor that doesn't ask manufacturers to give up anything at all.”