Bread is a rich source of important nutrients. But fresh bread goes stale quickly, or spoils due to microbial growth and is wasted. Extending the shelf-life of bread using calcium propionate to protect against fungal growth and rope-forming bacteria keeps bread nutritious and safe to eat for longer.
Reducing food waste is essential for ensuring food security and nutrition, as well as increasing the sustainability of our food system. The Neofect Calcium Propionate range is ideal for pre-packed and pre-sliced bread, fine bakery, as well as in cheese and cheese analogues.
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