Fresh Bread — How to go Natural!

Understanding the difference between natural & synthetic (petroleum derived) mold inhibitors for baked goods.

Fresh bread is an important dietary staple for most consumers. During storage, the shelf life and freshness of bread degrades. Bakers have historically used synthetic propionic acid as an ingredient to control mold in bread. Synthetic propionic is derived from petroleum. There are now clean label options from J&K Ingredients that are Natural Verified mold inhibitors. These natural mold inhibitors are derived from wheat flour and cultured through a natural fermentation process.

Find out more on the differences and reliable performance of Natural Verified mold inhibitors for bakery products by clicking the button below.

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