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 without compromising taste, texture, or shelf life.
This latest innovation provides bakers with a powerful alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and extended freshness.
David Charest, Senior Vice President, Functional Ingredients and Solutions at Corbion said, “Bakers need reliable solutions that align with clean-label expectations while ensuring product quality and consistency. 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 integrates seamlessly into existing formulations, helping bakeries maintain the artisanal appeal and freshness that keep customers coming back. By harnessing the natural power of cultured wheat fermentation, Corbion is delivering the next generation of clean-label preservation that meets both consumer expectations and operational needs.
Alongside this launch, Corbion has also 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 make informed decisions about their formulations, reduce costly trial-and-error in development, and minimize waste.
Charest added, “Bread is the 2nd 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. 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.”
