Corbion launched a vinegar-based mold inhibitor, according to a report published on September 11, 2018.
The vinegar-based mold inhibitor is called as Verdad MP100. It is a natural flavor inhibitor, which matches calcium propionate for mold control and tops competing clean-label solutions.
According to Corbion, milestones in the evolving ‘clean label’ trend will occur only when a natural solution equal the efficacy of traditional synthetic solutions without undermining product quality. Verdad MP100 is a combination of vinegar and natural flavor that matches the mold-inhibiting functionality and flavor neutrality of calcium propionate. Calcium propionate is a synthetic solution that is largely used in the baking industry for extending the shelf life of bread.
Ashley Robertson, Market Manager-Bakery at Corbion, said, “Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor. 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.”
Although this naturally derived preservative is not the first of its type to reach the market, it is the first to equal the performance of calcium propionate without having any adverse effects on the product flavor. In sensory testing, panelists were equally split in preferring bread containing MP100 and calcium propionate, respectively, with only 17 percent favoring the competing solution.
This company has been producing natural solutions through fermentation technology for the food industries for over 80 years now. Moreover, by developing Verdad MP100, the company believes that they created a truly clean-label mold inhibitor that does not ask manufacturers to give up anything at all.