Natural preservation technologies for inhibiting mold in moist, baked products

Request Number N066555
Author Mondelēz International
Need details

Mondelēz International is seeking food-approved, clean label, ingredient alternatives to traditional preservatives that can be added during dough mixing or to packaging




Resistance to spoilage of long shelf life intermediate moisture baked products (with or without acidic, sweet, or savory fillers) can be accomplished by reducing finished product water activity below the minimum required for fungal spore germination, or vegetative cell growth and fermentation. At slightly higher water activity, well known preservatives such as natamycin, propionate, sorbate, or benzoate are used to prevent product spoilage. Mondelez International is looking for alternatives to these preservatives.


We want an all-natural, label friendly ingredient or packaging technology that will inhibit fungal growth and fermentation. View more Needs like this on our Managed Innovation Gallery.



Key Success Criteria

The proposed technology should:

  • Prevent mold growth in closed packages over a shelf life of at least seven months at ambient temperature
  • Have no impact on product flavor, texture or appearance
  • Retain stability and functionality during baking (internal temperature of <110C, for <15 minutes) and for a shelf life of >7 months
  • Work at a water activity range of 0.70 to 0.85 and a pH range of 6.0 to 7.5
  • Ideally be non-GMO, Kosher, and Gluten-free


Approaches not of interest
  • Ingredient formulations that include sorbate, benzoate, propionate, or natamycin
  • Packaging approaches that include vacuum sealing or flushing
  • Approaches well known to the food industry, for example: pasteurization, HHP, PEF, ultrasonication, ionizing radiation, or UV



Preferred Collaboration types
  • Joint Development
  • Contract Research
  • Technology Licensing
  • Technology Acquisition
  • Supply Agreement
  • To Be Negotiated
Items to be submitted

We are looking for a concise, non-confidential, proposal.


The proposal should:

  • Describe the technical approach
  • Provide information on performance of the technology (if available)
  • Include a description of the responding organization or team and their experience.

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Point of Contact
Stephen Clulow
Area of Interest
  • Food & Beverage
  • Food Manufacturing
  • Flavorings & Additives
Mondelēz International
Due Date
May 27, 2017
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