Discover how Yota-Guard™ Cultured Wheat Flour delivers natural mold inhibition and shelf-life extension in clean-label bakery products — no artificial preservatives needed.

Use natamycin to control molds growth on salami

Yota-Guard CWF (Cultured Wheat Flour) answers that challenge at the most natural point in the supply chain. It is a fermentation-derived, all-natural mould inhibitor produced by culturing wheat flour with food-grade Propionibacterium freudenreichii — the same beneficial bacterium behind Swiss cheese. The result is an off-white powder rich in naturally occurring propionic, acetic and lactic acids that extends mould-free shelf life while replacing synthetic preservatives.

Yota-Guard™ DV is a clean-label, highly soluble dry vinegar powder containing 5.0–7.0% free acetic acid, derived from naturally fermented white distilled vinegar. This report presents a comprehensive analysis of its inhibition effect against Listeria monocytogenes — one of the most dangerous foodborne pathogens associated with ready-to-eat (RTE) foods.

Microbial Inhibition Effect Report of Cultured Dextrose

RTE manufacturers will face mandatory product recalls if they fail a shelf-life Listeria test under the upcoming EU Regulation 2024/28 from July 2026