Fleischmann’s Yeast Launches All-Natural Mold Inhibitor

Nabitor Provides Bakers with Clean Label

(Chesterfield, Missouri… September 2, 2008) Ingredients are becoming center-stage in the minds of consumers. More and more consumers are taking the time to read ingredient labels, and they are demanding healthy and more natural ingredients. Bakers that understand this trend can capitalize on the benefits offered through healthy-oriented ingredients, such as AB Mauri Nabitor from Fleischmann’s Yeast – an all-natural mold inhibitor.

Bakers now have Nabitor, a new option used to replace chemically-produced mold inhibitors. Mold inhibitors help slow down the growth of mold on bread products, which helps extend shelf life. Nabitor is a highly effective, synergistic all natural mold inhibitor that can be used for all bakery applications.

“Our team of bakery scientists has developed a better clean-label solution for bakers that are wanting to meet consumer demand for healthier baked products,” said Scott Wise, product development specialist, Fleischmann’s Yeast. Wise and other bakery scientists at Fleischmann’s Yeast tested Nabitor against typical chemical mold inhibitors as well as other natural mold inhibitors in bread produced using conventional No-Time-Dough and Sponge-and-Dough processes. In both studies the shelf life of the bread was increased.

Nabitor is made from a unique process that uses cultured corn syrup solids and citric acid along with selected microbes. The compounds produced from this process have a natural, inhibitive property that protects against various types of molds and bacteria that occur on bread. Nabitor is recommended for use with bread, buns, sweet dough and many other bakery applications.

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