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SHIELD® Pure — Clean Label Mold Inhibitor for Baked Goods and Tortillas
SHIELD® Pure is a highly concentrated mold inhibitor derived from fermentation that delivers protection against microbial spoilage in baked goods and tortillas while meeting consumer demand for clean and simple ingredients.
As more consumers pay attention to the ingredients in their food products, manufacturers need to consider alternatives to synthetic preservatives. With SHIELD Pure, there’s an opportunity for bakery and tortilla brands to appeal to consumers by formulating delicious, fresh, and safe food products—with an attractive ingredient list.
What Makes SHIELD® Pure Ideal for Commercial Bakeries and Tortillerias?
Typical Applications
Features
- Available in liquid and dry formats
- Clean label
- Kosher
- Highly concentrated
Benefits
- Efficacious in a variety of food applications
- Label-friendly alternative to calcium propionate
- Easily replace synthetics with minimal reformulation
- Minimal effect on sensory
Why Choose Clean Label Mold Inhibitors for Baked Goods and Tortillas?
As today’s consumers look for cleaner ingredients in the foods they eat, baked goods manufacturers are challenged to find clean label mold inhibitors with the same efficacy, application rates, and sensory attributes as traditional synthetics, such as calcium propionate.
In addition, microbial concerns continue to grow for baked goods manufacturers, making it critical to find solutions that please consumers and address the concern for mold growth. With SHIELD Pure, manufacturers can prevent mold growth and formulate products that are shelf stable and clean label–all without major reformulation work.
Extend Shelf Life and Delay Mold Growth in Leavened Bread
To evaluate the mold inhibition capabilities of SHIELD Pure, we put it to the test in leavened white pan bread.
The purpose of this study was to show the efficacy of SHIELD Pure at extending the shelf life of white pan bread as a 1:1 replacement of calcium propionate.
Choose the Right SHIELD Solution for Your Formulation
The SHIELD portfolio offers multiple mold inhibiting solutions to help food manufacturers address food safety, shelf life, and label strategy needs. Use the comparison table below to quickly identify the best fit for your application and formulation goals.
| Product Name | Key Features | Primary Applications | Format | Label Impact |
| SHIELD® | Economical propionic acid-based mold inhibitor. | Corn and flour tortillas | Liquid | Synthetic |
| SHIELD® Pure | Highly conentrated blend of 100% bio-based carbon fermentate. Clean label alternative to calcium propionate. | Leavened breads and tortillas | Liquid or Dry | Clean label |
| SHIELD® V | Blend of botanical extract and vinegar. Clean label alternative to potassium sorbate. | Baked goods, dressings, and sauces | Dry | Clean label |
Talk to an Expert
Let Kemin help extend your product's quality and shelf life to maximize consumer appeal. Fill out this form to learn more or request a sample of SHIELD Pure.
FAQ
Mold control in bread can be achieved without calcium propionate by using clean label ingredients derived from fermentation. Common options include cultured wheat, cultured dextrose, and vinegar‑based ingredients. These solutions help inhibit mold growth by delivering organic acids that support shelf life while allowing simpler ingredient statements.
Cultured dextrose and cultured wheat are both clean label mold inhibitors but differ by source. Cultured dextrose is made by fermenting sugar and is typically gluten‑free, while cultured wheat is made by fermenting wheat flour and may contain gluten. Both rely on naturally produced organic acids to help inhibit mold and extend shelf life.
