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All You Need to Know About Clean Label Mold Inhibitors

What Are Clean Label Mold Inhibitors?

Clean label mold inhibitors are basically used to increase the shelf-life of baked products by inhibiting mold growth. They are an alternative to chemical preservatives, which makes them a healthier option. The shelf-life of baked products like fresh buns, breads, rolls, cookies, muffins, bagels, and hot dog buns is increased by approximately 1-4 days with the use of clean label mold inhibitors.

Generally, the shelf-life of baked products needs to be at least a week. Consumers also keep the baked goods at their homes for a few days, so these products have to be made in a way that they are healthy, preservative-free, and safe from molds and fungi.

The best way to enhance the life of baked goods is to use clean label mold inhibitors.

Using clean label mold inhibitors is also a good way to make your customers happy. Customers’ satisfaction is likely to increase when they know that their health is being prioritized.

Why Are Clean Label Mold Inhibitors Important?

During the hot and stuffy summer season, it is extremely important to keep the baked goods safe enough for consumption by protecting them from mold, and this is exactly what clean label mold inhibitors are capable of doing. Annually, about 4-5% of all bakery products are lost due to the presence of fungi. This comes as a great loss to the baking companies and also makes the end consumer disappointed in the company.

One way to prevent many of these mold-related problems in baked goods is to add preservatives.

But in the modern day, most people are hesitant to add preservatives because of increasing health awareness and the love of ‘homemade’ fresh food. This focus on health has made the food industry move away from traditional methods of mold prevention and switch to clean labels. Thankfully, clean label mold inhibitors are now present and readily available, and they can easily solve the mold problem.

“Consumer interest in clean labels is driven by health concerns. A recent survey found that healthfulness, along with taste and price, are the biggest drivers of food-purchasing decisions for most Americans.”

2017 Report; Center for Science in the Public Interest

Benefits of Using Clean Label Mold Inhibitors

Safer Way of Mold Prevention

As mentioned above, preservatives were traditionally used in abundance to prevent mold and other fungi from infecting the bread. But now that clean label mold inhibitors are present, people can move towards a safer and preservative-free way to pack, transport, and store food.

Easiness of Use

Clean label mold inhibitors are really easy to use and are very environmental-friendly too. Once you know the right proportions of things, it is hardly ever possible for you to go wrong with this method.

Quality of Food Is Maintained

The food is placed in clean labels and does not even have any preservatives added. This makes it easier to maintain the quality as well as the taste of the food.

Storage Is Made Easy

Since clean label mold inhibitors increase the shelf-life of baked goods and shop owners no longer have to worry about fungus in freshly baked goods, storage is made much easier than it used to be. Moreover, the baked products look very presentable on the store shelf and make customers want to buy them.

The Main Challenge

For most food industries, the biggest challenge lies in increasing the shelf-life of their products in the most natural way possible without impacting the dough’s quality. If the dough’s quality is affected in any way, then the taste of the baked item is compromised and that is not something anyone wants. If the ingredients are used correctly in the right quantities mentioned, this will not happen.

The Function of Clean Label Mold Inhibitors

Clean packaging is mainly divided into two broad categories based on its distinct modes of action. They are:

  1. By reducing the pH level of the dough

  2. By disrupting molds cellular membrane and cellular processes

The sums that need to be used are given in Baker's Percentage. Baker’s Percentage was created on the grounds that weight estimations are more reliable than volume. With the accessibility of electronic balances, it is now much easier to weigh dry and liquid ingredients. The weights are used as a single unit of measure, and the Baker’s percentage is super easy to use when you understand the scale up or down formula by realizing the hydration levels of the flour. To understand the Baker’s percentage, you need to understand this: the flour weight is expressed as a 100% always and each ingredient in the mixture is expressed as a percentage of that.

The table below shows examples of Baker’s percentages:

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