Corbion Caravan food scientists have created Verdad Powder F80 as a natural solution aimed at enhancing the shelf life for bakery products.
The ingredient stems from fermenting cane sugar with natural food cultures to produce a mixture of organic acids, peptides and aromas.
It inhibits mold up to 14 days, is suitable for gluten-free applications and is a non-genetically modified organism.
“While consumers expect prepared foods to be authentic, tasty and fresh, they’re turning away from products that contain chemical additives, such as calcium propionate and potassium sorbate,” says category manager Jim Robertson.
“Verdad is labeled as cultured sugar, so it satisfies the clean-label needs of wholesale and retail bakers while enhancing the quality throughout the shelf-life of the product.”
“When consumers check the ingredients on baked goods made with Verdad, there are no chemical preservatives listed – and that’s a huge plus for driving purchase intent.”
Robertson says consumer awareness has driven an increase in the preservative-free bread market.
According to Corbion estimates, that market generates an estimated $1.9 billion in net sales annually, and comprises about 10% of the bread products in the commercial aisle.
