Mold spoilage is common in the bakery industry, mold growth determines product shelf life of both high moisture and intermediate moisture baked goods. Baking destroys most molds. However, during cooling and packaging, bakery recontamination can occur and cause growth to take place. the result will cause rancid taste, off-color and nutrition loss. Traditionally, propionic acid and its salts are used as preservatives to extend the shelf life of baked goods. Increasingly, consumer choices are influenced by product ingredients, with consumers opting for ingredients they can trust. Labeling has become a key issue and they opt for ‘consumer-friendly’ clean labels.
Propio™ is natural metabolites produced by fermenting maltose with probiotic Propionibacterium freudenreichii, which enables bakeries to meet consumer-friendly label demands, while keeping mold-free during shelf life.
Natap® | Natalac® | Natasan™ Natamycin
NisinA® | NisinZ® | White NisinA® Nisin
Chitoly™ Fungal Chitosan
Proteria® Fermented sugar, vinegar
Befresh™ Protective culture
Planteria™ Plant extracts
Natap® + Ultrapure natamycin
Epolyly® + Ultrapure Polylysine
Lysoch® + Ultrapure Lysozyme
NisinZ® P Ultrapure NisinZ
Chitoly™ + Ultrapure fungal Chitosan
Planteria™ + Plant extract concentrate
PROPIO™ is a natural, clean-label range of anti-mold solutions.
• Prevention against mold
• Extend shelf life
• Maintain the organoleptic qualities of food
• Natural, clean-label