Corbion claims it has made natural mould inhibition a viable, effective alternative for bakers with the launch of Verdad MP100 which the company says matches calcium propionate for mould control and tops competing clean-label solutions.

Verdad MP100 is a combination of vinegar and natural flavour said to match the mould-inhibiting functionality and flavour neutrality of calcium propionate, a synthetic solution long relied upon by the baking industry to extend the shelf life of bread.

"Many bakers want to replac chemical preservatives, but they worry about losing shelf life or compromising flavour," said Ashley Robertson, Market Manager-Bakery, at Corbion. "With Verdad MP100, they can have the shelf life and flavour theyre used to, as well as the simpler ingredient label so many consumers want today."

The new, naturally derived preservative is not the first clean label mould inhibitor to reach the market, Corbion notes, but the company says it is the first to equal the performance of calcium propionate without adversely affecting product flavour. In sensory testing, panellists 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," Robertson said, "and in developing Verdad MP100, weve created a truly clean-label mould inhibitor that doesnt ask manufacturers to give up anything at all."

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