Albany, NY -- (SBWire) -- 05/10/2019 --Cultured wheat is a natural preservative widely used in baked products. Cultured wheat is a white powder that contains short chains of organic acids. Cultured wheat can be used in place of chemical preservatives, such as benzoates, sorbitol and sorbic acid, as it prevents the growth of unwanted yeasts, bacteria and molds. Cultured wheat is made by the fermentation of wheat flour with a bacteria — Propionibacterium freudenreichii — that plays an important role in the creation of Swiss cheese and other foods. This bacteria is mostly found in milk and dairy products and is safe for use in food products.

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Cultured wheat is mostly used in cakes and breads to enhance the shelf life of these products by controlling and preventing the growth of molds and bacteria. It is also used in meats, salad dressings, spreads, dips, condiments, cheeses and more. Cultured wheat is certified as GMO-free and kosher. The food products in which cultured wheat is added can be consumed by Jewish people. Bound to these factors, it is expected that the cultured wheat market will grow positively in the upcoming years.

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Cultured wheat is used in various food products as a natural food preservative. The demand for cultured wheat is growing as it is a clean label molds and yeast inhibitor. Cultured wheat is widely used in bakeries in bread and cake making as it helps in texture building in baked products. Cultured wheat fights yeast, bacteria and molds and has an anti-staling effect. Due to its natural, anti-staling and anti-bacterial properties, the demand for cultured wheat is growing among food industrialists. Bound to the above factors, it is expected that the demand for cultured wheat will escalate in near future.