Corbion has announced its new Verdad® Essence WH100, a cultured wheat solution that delivers natural mold inhibition without compromising taste, texture or shelf life. This latest innovation provides bakers with a powerful, effective alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and extended freshness.

"Bakers need reliable solutions that align with clean-label expectations while ensuring product quality and consistency," says David Charest, senior vice president, functional ingredients and solutions at Corbion. "With Verdad® Essence WH100, we’re bringing them a natural way to fight mold and extend shelf life without sacrificing the flavors and textures consumers love."

From breads and buns to tortillas and flatbreads, Verdad® Essence WH100 integrates seamlessly into existing formulations to help bakeries maintain artisanal appeal and freshness.

Additionally, Corbion has enhanced its Natural Mold Inhibition Model (CNMIM), a predictive tool developed through 70 years of preservation expertise. The upgraded model compares the efficacy of different standard and natural solutions against 11 types of mold, empowering bakers to make informed decisions about their formulations, reduce costly trial-and-error in development and minimize waste.

“Bread is the second-most wasted food in the world, and reducing food waste and ensuring freshness go hand in hand, and our customers count on us to provide science-backed solutions that help them do both," adds Charest. "At Corbion, we are dedicated to preserving what matters: the quality of baked goods, the efficiency of bakery operations, and the sustainability of our food system."