Our natural shelf life extenders are produced via the fermentation of wheat, dextrose, brown rice or whey, followed by evaporation and spray drying. The resulting product is an all natural off-white powder containing short-chain organic acids and other natural fermentation-derived metabolites that can extend the shelf life and enhance the flavor profile in a variety of applications including baked goods, cheeses, meats, salad dressings, condiments, dips, spreads and more. By preventing the growth of unwanted bacteria, yeasts and molds, these products can replace chemical preservatives like sorbates and benzoates for a clean label alternative.
Cultured Whey, Cultured Dextrose, Cultured Wheat and Cultured Brown Rice are generally regarded as safe by the U.S. Food and Drug Administration. As with all issues concerning food labeling, manufacturers should consult with their own regulatory and legal advisers prior to making labeling decisions. Customers should also check applicable foreign regulations in the case of products that may be exported.