No Preservatives Added: Cultured Wheat as a Clean Label Mold Inhibitor

cultured wheat natural mold inhibitor shelf life

While simply adding terms like “organic” and “non-GMO” would seem to serve as a solution to satisfy the masses, the internet has opened up every opportunity for anyone to figure out exactly what is in their food. Achieving a completely “Clean Label” is what companies are striving for and it is up to the ingredients manufacturers to innovate solutions that allow for this without sacrificing the overall quality of the products that reach consumers.

One key area to keep in mind when creating a clean label is shelf life and food safety. Mold inhibition is a constant battle within the baking industry as many aspects of the baking process can affect mold growth. Cultured Wheat Flour serves as a great alternative to the artificial preservatives that consumers are looking to avoid.

Nature’s mold inhibitor cultured wheat

Cultured wheat is a fermented wheat flour, made with Propionibacterium freudenreichii. Commonly found in dairy products, such as swiss cheese, P. freudenreichii uses active compounds that slow the growth of acillus subtilis, Escherichia coli and some Pseudomonas in both acidic and pH neutral conditions. This of course, helps with extending shelf life.1 Another reason cultured wheat does so well in bakery products is because the acids at play do not interfere with the functions of yeast.

Not only do bakeries need to concern themselves with keeping their labels clean for customers, but maintaining the quality of their products is equally as important. A major benefit of using Cultured Wheat as a clean label mold inhibitor is that it does not compromise texture, aroma or taste of the final product.

A tried and tested ingredient

More than four decades ago, J&K Ingredients, Inc. introduced naturally fermented mold inhibitors to the industry. Today, Bred-Mate is recognized around the world as the best Clean Label ingredient for increasing shelf life and enhancing natural flavor and aroma!

J&K’s Clean Label line of Bred-Mate products will keep your bread mold-free without the need for Artificial Preservatives allowing our customers to proudly and honestly label their food the right way.

Bred-Mate is developed through a natural fermentation process that allows for the baker to substitute artificial preservatives for a Clean Label alternative.


  1. Danilova, Irina V., Hao Lee, Tatyana P. Tourova, Eugenia P. Ryzhkova, and Alexander I. Netrusov. “Propionibacterium Freudenreichii Strains As Antibacterial Agents At Neutral pH And Their Production On Food-Grade Media Fermented By Some Lactobacilli.” Journal of Food Safety 32.1 (2011): 48-58.

About the Author:

Nigel Weston
Nigel Weston brings over 40 years of hands on knowledge and experience in the field of baking to J&K Ingredients and our customers. Having graduated from Plymouth College in England with a focus in Bakery and Confectionary, he brings significant knowledge to his role at J&K. His bakery career capabilities include knowledge and experience in the field of production and formulation of breads, cakes, bagels, and pastries within industrial, wholesale and retail bakeries. Nigel has served in multiple positions including Pastry Chef, Bakery Manager, Technical Sales Representative, Bread Technical Manager, and Product Development / R&D. This depth of experience gives him a broad understanding that is an asset as he works with J&K customers to understand their specific needs for their end products.


  1. Conan March 26, 2018 at 11:45 pm - Reply

    Is there some application in cake product?

    • Ana Rinck
      Ana Rinck May 21, 2018 at 1:38 pm - Reply

      Cultured wheat works best in bread, but there are other alternatives. You can read more about them in our Clean Label Mold Inhibitors Page.

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