Food Preservation
Food preservation involves the craft and knowledge of prolonging the storage duration and upholding the excellence of perishable consumables through diverse methods and approaches. By harnessing the forces of the natural world and leveraging the power of synthetic biology, Sunson pays tribute to our innovative legacy while advocating for sustainable and natural solutions in preserving food.
Plant-Based Cultured Dextrose Mold Inhibitor
Sunson's NaturalGARD cultured dextrose serves as a natural, plant-based, clean label mold inhibitor and shelf-life extender. It offers a healthier alternative to chemically synthesized propionate, sorbate, or benzoate typically used in various food products like sliced bread, tortillas, cheeses, dips, spreads, salad dressings, meat items, and beverages. Compared to other cultured dextrose offerings on the market, NaturalGARD cultured dextrose stands out with its exceptionally high propionate concentration (>40% on a dry basis as propionic acid), all while being competitively priced. Get in touch with us if you're keen on substituting chemical preservatives or cutting down on current clean label ingredient expenses. Read here for more information about cultured dextrose and case studies for baked goods and beverages. Liquid form (acid) will be available in late 2024.
We guarantee the lowest cost-in-use in comparison to rival products when attaining an equivalent shelf-life.
NaturalGARD cultured dextrose and wheat flour products share similar efficacy and have slight, but negligible, difference in appearance and flavor. The variations will not significantly affect the end products with no more than 1% usage level; therefore, they can be used interchangeably based on labelling preferences.
Cultured Wheat Flour Mold Inhibitor
As our first launch of 2024, Sunson's NaturalGARD cultured wheat flour offers a natural and effective way to preserve baking goods. It can also be labeled as cultured wheat or fermented wheat flour.
NaturalGARD cultured wheat is the result of years of research and development by our synthetic biology team at Sunson Biotech. It is made from non-GMO wheat and fermented with a proprietary strain of bacteria that produces high levels of propionate. Based on our research, NaturalGARD cultured wheat boasts the highest propionate content (>40% as propionic acid) among all cultured wheat products on the market and is easy to use and versatile. It can replace synthetic calcium propionate in any baking application at a 2:1 ratio, without affecting the recipe or the process. Whether you make bread, cakes, muffins, cookies, or pastries, NaturalGARD cultured wheat can help you deliver fresh, delicious, and safe products to your customers. Read here for more information about cultured wheat.
NaturalGARD cultured wheat flour and dextrose products have similar efficacy and have slight, but negligible, difference in appearance and flavor. Those differences won't impact the final products even when used at the suggested maximum dosage of 1%; therefore, they can be used interchangeably based on labelling preferences.
We guarantee the lowest cost-in-use when achieving a comparable shelf-life compared to competing products. Contact us if you're keen on substituting chemical preservatives or cutting down on current clean label ingredient expenses.
