Milestones in the evolving "clean label" trend occur when a natural solution can equal the efficacy of traditional synthetic solutions—without undermining product quality. That's happening now with the introduction of Corbion's Verdad® MP100, a combination of vinegar and natural flavor that matches 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.
"Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor," says 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."