Replace calcium propionate, potassium sorbate and sorbic acid with ingredients your customers recognize: Cultured Wheat Flour and Rowanberry Extract.
High-moisture breads, buns and tortillas must stay mold-free through distribution and on the shopper's counter.
"Calcium propionate", "potassium sorbate" and "sorbic acid" are the names retailers and shoppers ask you to remove.
A clean-label switch can't cost you shelf life, dough handling or yeast performance.
Products sold in the U.S. and Canada need a label declaration that works in both.
Answer a few questions and get a starting recommendation, with dosage and suggested label line, right here. The spec sheet is one step away.
Starting recommendation only. Confirm in an in-plant trial. Suggested label lines are a starting point; your regulatory team decides final labeling.
From bread to cakes and fillings: four natural solutions from cultured wheat flour and rowanberry that replace the three synthetics bakers use most.
Low inclusion and minimal formula impact. Propionic acid concentration: Contact FARBE for details.
Natural sorbic acid from rowanberry on fermented cassava. Water-soluble.
Natural sorbic acid from rowanberry extract in plain, non-encapsulated form, for products where sorbic acid is used directly.
Rowanberry sorbic acid in a sunflower-oil coating, released by oven heat to protect yeast during fermentation.
In a third-party shelf-life study, bread with FarXtend™ T100 showed no visible mold through the full 28-day test.
Pick a typical ingredient list or paste your own. We flag the synthetic preservatives and show your label with FARBE NATURALS ingredients.
Detects calcium propionate, sodium propionate, potassium sorbate and sorbic acid, plus E282, E281, E202 and E200 (EN or ES).
Pick a market to see the before / after ingredient list in the required language(s), the allergen statement, and the claims you may consider.
Illustrative ingredient statements. Your regulatory team confirms final wording for each market.
| Product | Replaces | Suggested label declaration |
|---|---|---|
| FarXtend™ T100 | Calcium propionate | Cultured Wheat Flour |
| Natufresh™ P100 | Potassium sorbate | Cultured Cassava, Rowanberry Extract |
| Natufresh™ SA100 | Sorbic acid in non-yeast products (cakes, muffins, tortillas, fillings, icings, post-bake surface) | Rowanberry Extract |
| Natufresh™ SA300 | Sorbic acid in yeast-raised dough / calcium propionate | Rowanberry Extract, Cultured Cassava, Sunflower Oil |
Ingredients used to preserve must be declared in line with FDA rules (21 CFR 101.22). Each TDS includes a suggested declaration; final labeling is your regulatory team's decision, and we provide supporting documents.
Labels for products sold in Canada must be bilingual (English and French). We support your team's regulatory review with documentation for each ingredient.
Wheat flour is fermented to produce propionic acid, the same mold-inhibiting acid behind calcium propionate. It is declared as a flour ingredient (concentration: Contact FARBE for details).
Sorbic acid was first discovered in rowanberries (Sorbus aucuparia). Natufresh™ delivers natural sorbic acid from rowanberry: P100 on a cultured cassava carrier, SA100 in plain form as a 1:1 replacement for sorbic acid.
In SA300, a sunflower-oil coating keeps sorbic acid away from yeast during mixing and proofing, then releases it with oven heat.
"Will it work in my formula without changing my process?"
"Show me the method and the documents."
"Is this a reliable, certified supplier?"
"Can we go clean label without putting our product at risk?"
"What can we put on pack?"
Certified ingredients
Certified ingredients
Non-GMO statements
GFSI-recognized plant
Carbon-14 verified
Certifications vary by product; each TDS lists what applies. Carbon-14 verified biobased: FarXtend™ T100, Natufresh™ P100, Natufresh™ SA100 and Natufresh™ SA300. Natufresh™ SA100: Kosher (Parve), Non-GMO, FSSC 22000 plant, Carbon-14 verified biobased.
Clean label isn't our side line.
It's all we do.
FARBE NATURALS is focused on natural, clean-label ingredients, and natural mold control is at the core of what we do for bakeries.
Natufresh™ P100 is dosed 1:1 in place of potassium sorbate (0.10–0.20%), and Natufresh™ SA100 is a 1:1 replacement for sorbic acid (0.10–0.40%). FarXtend™ T100 is dosed at 0.90–1.10% on flour, and Natufresh™ SA300 at 0.10–0.40%. We confirm the dose for your formula in a trial.
Propionic acid from cultured wheat flour is the same type of acid bakers already use in yeast-raised bread. Natufresh™ SA300 is encapsulated in sunflower oil and released in the oven, protecting yeast during fermentation. Natufresh™ SA100 is the plain, non-encapsulated form; for yeast-raised dough, choose SA300.
Choose SA300 for yeast-raised doughs, where the encapsulation protects yeast during fermentation. Choose SA100 wherever sorbic acid is used directly in bakery: chemically leavened cakes, muffins and sweet goods, flour tortillas, pie fillings and icings, and post-bake surface application.
Each TDS gives a suggested declaration. In the U.S., ingredients used to preserve must be declared in line with FDA rules (21 CFR 101.22); in Canada, labels must be bilingual. Final labeling is your regulatory team's decision, and we provide supporting documents.
Yes, it is made from wheat and must be declared as wheat. Natufresh™ P100, SA100 and SA300 contain no major allergens.
Natufresh™ P100, SA100 and SA300: grain-free, dairy-free, soy-free. FarXtend™ T100 is made from cultured wheat flour and contains wheat (gluten). Food-scoring apps such as Yuka rate the finished product from its full label; our ingredients are declared by their source name.
FSSC 22000 (GFSI) certified plant; Kosher; Halal; Non-GMO; Carbon-14 verified biobased (all four products). Other certifications vary by product; see each TDS.
It depends on your formula, process and packaging. In a third-party shelf-life study at 25 ± 1 °C, bread with FarXtend™ 0.6% showed no visible mold at day 28, the end of the test. Mold protection is comparable to calcium propionate. We recommend an in-plant trial.
Yes. FARBE NATURALS is based in Mexico and USA, with production plants in Europe and Asia, serving all of the Americas.
Yes. Cultured wheat flour and rowanberry extract can be combined. Our team can help design the trial.