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Inhibiting Mold Naturally

When consumers of baked goods are asked to define "fresh," the phrase "free from mold" is a top response.  Mold growth in bakery products has always been a concern, and bakery spoilage due to mold is an issue worldwide.  But consumers' increasing aversion to traditional synthetic/chemical ingredients puts pressure on manufacturers to find an effective, clean-label mold inhibitor that won't impact product flavor - a goal that, so far, has largely proven elusive.  But new technologies using ferments, natural flavors and vinegar in novel ways are changing minds about natural mold inhibition.

Learning Objectives

  • Understand how a combination of ferments, natural flavors and vinegar can effectively replace chemical preservatives without affecting taste and flavor
  • Recognize how natural mold inhibition can help satisfy consumer demand for clean-label products that offer excellent flavor
  • Recognize how natural mold inhibition functionality can extend freshness and shelf-life in baked goods

Presenter
Ashley Robertson, Corbion

Presentation Time
Monday, February 25, 2019
2:10 pm - 2:45 pm

Session
Breakout 2

 

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