With the ongoing shift toward clean-label formulations in the European bakery sector, the need for effective natural preservation technologies has become increasingly urgent. Corbion’s recent introduction of Verdad® Essence WH100, a cultured wheat-based mould inhibitor, adds to the options available for manufacturers seeking to replace chemical preservatives with more label-friendly alternatives.

What is Verdad® Essence WH100?

It is a fermented wheat ingredient designed to control mould growth in baked goods. It functions through naturally occurring organic acids and metabolites produced during fermentation. These compounds inhibit mould activity, thereby extending shelf life without requiring synthetic additives like calcium propionate.

This ingredient is particularly relevant for baked goods prone to mould, including packaged breads, rolls, tortillas and flatbreads. It can be incorporated into existing formulations with minimal modification and is suitable for ambient, refrigerated, or frozen distribution systems.

Mode of Action

The primary antimicrobial effect of WH100 comes from the natural acids (such as lactic and acetic acid) formed during wheat fermentation. These acids lower the pH and disrupt mould cell membranes, inhibiting growth. This mode of action is consistent with other cultured flour and fermented ingredients used in natural preservation systems.

Because the ingredient is based on fermented wheat, it also contributes to a clean flavor profile, which is critical in baked goods where sour or off-notes from some natural preservatives can be a concern.

Performance Benchmarking: CNMIM Tool

Corbion has paired the launch with an updated version of its Natural Mould Inhibition Model (CNMIM). This predictive tool evaluates mould inhibition efficacy by comparing Verdad® Essence WH100 and other solutions against 11 common mould species found in bakery spoilage, including Penicillium, Aspergillus and Rhizopus spp.

The model helps bakers assess how WH100 performs under specific recipe, processing and packaging conditions. By simulating spoilage timelines, CNMIM reduces the need for extensive shelf-life testing and enables faster product development cycles.

Clean Label and Regulatory Considerations

In the EU, the move toward clean-label products is driven both by consumer demand and by retail standards that increasingly restrict artificial preservatives. Because Verdad® Essence WH100 is derived from cultured wheat and does not require an E-number labeling in most applications, it fits within the clean-label frameworks preferred by major European retailers.

From a regulatory standpoint, cultured wheat products are considered safe and have established use across multiple food categories in the EU. However, manufacturers should always validate ingredient labeling and allergen declarations based on specific product formulations and national regulations.

Shelf Life and Waste Reduction

According to multiple sources, including FAO data (Food and Agriculture Organization of the United Nations), bread is among the top contributors to food waste globally, much of it due to microbial spoilage. Natural mould inhibitors like WH100 can help address this by increasing product longevity in the supply chain and at the consumer level. This can contribute to improved efficiency and reduced product returns for industrial bakeries.

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