In baking, few things kill a good mood faster than mold. Whether you’re running a regional bread line or managing a nationwide distribution network, shelf life is serious business—and the move toward clean label mold retardation is one of the most compelling ingredient trends heading into IBIE 2025.
This year, I’m heading to the show on the lookout for solutions for managing mold in baked goods. So, how do we keep our products fresh and safe, without alienating ingredient-conscious customers? The clean label bakery trend isn’t new, but what’s exciting now is how quickly innovation is catching up to demand.
Gone are the days when mold prevention meant leaning heavily on calcium propionate or other synthetic preservatives that raised eyebrows on ingredient panels. Today’s ingredient developers are rising to the challenge with natural fermentates, botanical extracts, and enzymes, among other solutions.
Keeping Mold at Bay
Clean label mold inhibition will be a highlight at booths and talks dedicated to functional ingredients that extend shelf life while aligning with the transparency consumers expect. I’m especially interested in the real-world case studies and formulation trials some of the ingredient suppliers are planning to present.
You’ll be able to ask tough questions:
- How do these new mold inhibitors interact with enriched doughs?
- What’s the sensory impact on flavor and texture?
- Will they survive the freeze-thaw cycle without turning your product into a science experiment?
Nobody wants to see mold spots ruin an otherwise perfect bake. However, today’s consumers also don’t want labels that read like chemistry textbooks. That’s why this trend matters, and why IBIE 2025 is the perfect place to explore it. After all, this trade show is all about learning, growing, and connecting.
So mark your calendars: September 13–17, Las Vegas. Come for the crusty loaves and laminated layers, but make time to dig into the clean-label solutions that could change your shelf life for good. See you on the show floor!
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About the Author Mark Floerke is a bakery application scientist and accomplished pastry chef. He began his 50 year career with an apprenticeship in Germany as a pastry chef, and went on to work for retail bakeries, restaurants, resorts, and commercial commissaries. Mark has experience with product development and ingredient research, and has mentored future professionals as a baking instructor. He is a part of BAKERpedia’s BAKERin program and is the BAKED in Science Podcast Host. |
