Lallemand Baking
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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

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Essential® Fresh

Clean label mold inhibitor technology

Description

Essential® Fresh is a new technology based on the post-baking application of live yeast to packaged baked goods. It is produced of a strain of “Saccharomyces cerevisiae”. The yeast remains viable on the surface of the product and creates a controlled atmosphere within the package inhibiting mold growth and extending shelf-life. The primary mechanism of Essential® Fresh extending mold-free shelf-life is based on this viable yeast converting residual ethanol to mold-inhibiting metbolites.

After baking, cooling, and slicing, and before packaging, a prepared solution of Essential® Fresh is sprayed on the surface of the product to inhibit mold growth to extend mold-free shelf-life.

Essential® Fresh can also contribute to an enhanced taste and aroma.

 

Benefits

  • Clean label
  • Natural solution
  • Lower cost in use vs. traditional mold inhibitors
  • Label change is not required for products already containing yeast
  • Complete coverage is not required
  • Can be applied with simple spray equipment
  • Shelf life similar to calcium propionate if used by itself
  • Synergistic effect to further extend shelf life when used in combination with other mold inhibitors

Essential® Fresh products

Essential® Fresh

lallemand-insdustrial-baking_1
Patented clean label mold inhibitor  
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