Natural preservatives for clean-label food
Mold and yeast control on par with calcium propionate, potassium sorbate and sorbic acid, declared with ingredient names your customers recognize.
The same organic acids, from nature
Synthetic preservatives work, but their names on the label cost brands shelf space. Our preservatives deliver the same organic acids that make propionate and sorbate effective, propionic acid and sorbic acid, from cultured wheat flour and rowanberry.
Every product is Carbon-14 verified biobased and made in an FSSC 22000 certified plant.
| You use today | Replace with | Label line |
|---|---|---|
| Calcium propionate | FarXtend™ T100 | Cultured Wheat Flour |
| Potassium sorbate | Natufresh™ P100 | Cultured Tapioca, Rowanberry Extract |
| Sorbic acid (no yeast) | Natufresh™ SA100 | Natural Fermented Extract |
| Sorbic acid (no yeast) | Natufresh™ SA100RW | Rowanberry Extract |
| Sorbic acid (yeast dough) | Natufresh™ SA300 | Rowanberry Extract, Cultured Tapioca, Sunflower Oil |
Five preservatives. One partner.
Industrial bakery? Find your natural mold inhibitor in 30 seconds.
Answer six questions and get a starting recommendation with dose and label line. Then try the label calculator and the shelf-life study.
Where rowanberry replaces sorbate
Evaluate Natufresh™ using the documentation for the specific product. The P100 1:1 recommendation is a starting point for documented applications; confirm the dose and result in your formulation.
| Application | Best product | Why it fits |
|---|---|---|
| Fruit preparations, fillings and reduced-sugar jams | Natufresh™ P100 | Lower sugar means more need for mold and yeast control. Water-soluble, dosed with the fruit. |
| Dressings, vinaigrettes and light spreads | P100 (creamy) · SA100RW (oil and vinegar) | Works alongside vinegar and lactic acid. |
| Bottled salsas, hot sauces and pickled jalapeños | P100 · SA100RW | Acidic, high moisture, long shelf life in distribution. |
| Pickles, olives and brined vegetables | P100 | Dissolves in the brine. |
| Refrigerated dips and meat-free deli salads | P100 · SA100RW with vinegar | For acidified recipes kept under refrigeration. |
| Cheese sauces, dairy dips and plant-based cheese | P100 · SA100RW with lactic acid | Non-standardized products with clean-label buyers. |
| Beverage concentrates, syrups and cold-fill drinks | P100 only | Dissolves without haze; dose on the concentrate. |
| Gummies, fruit snacks, fillings and bars | P100 · SA100RW | Intermediate-moisture products where molds and yeasts limit shelf life. |
Natufresh™ SA100RW
The rowanberry extract grade of Natufresh SA100 is designed for industrial bakery. Technical data, dosage and the selector are on our bakery site.
Natural preservation for your formulation
The proposition is natural origin and a clean label. Evaluate taste, aroma and texture alongside preservation performance in your recipe, process and packaging.
Compare against a reference under the same conditions and document the result before scaling up.
Get the technical data sheets
One-page TDS for each product, with dose, form, label line and certifications. A technical specialist follows up to plan your trial.
Request a sample
Tell us your product and your current preservative. We review each request before shipping, and a technical specialist follows up to plan your trial.