Corbion has introduced Verdad MP100, a combination of vinegar and natural flavor that matches the mold-inhibiting functionality and flavor neutrality of calcium propionate, according to Corbion. In sensory testing, panelists were equally split in preferring bread containing Verdad MP100 and calcium propionate.

“Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor,” said Ashley Robertson, market manager – bakery at Corbion, which has a facility in Lenexa. “With Verdad MP100, they can have the shelf life and flavor they’re used to, as well as the simpler ingredient label so many customers want today.”