Clean-Label Mold Inhibition: Extend Shelf Life Naturally with GPI ECCO

Mold is the most common reason baked goods and prepared foods leave the shelf early. For decades, calcium propionate and sorbates have been the default fix. But today's shoppers read ingredient lists, and synthetic-sounding preservatives are often the first names they question.

That has left bakers and food manufacturers with a hard choice: protect shelf life or keep a clean label. GPI's ECCO line removes that trade-off. GPI ECCO 4.8 and GPI ECCO Plus DV are natural antimicrobial solutions built on vinegar and cultured dextrose. They deliver reliable mold inhibition and shelf-life extension without changing the taste, texture or aroma of your product.

Functionality, natural and clean label in one ingredient

• Functionality: Inhibits mold and spoilage bacteria, and GPI positions ECCO as outperforming calcium propionate.
• Natural: Made from vinegar and cultured dextrose, ingredients consumers recognize and trust.
• Clean label: Replaces synthetic preservatives and supports shorter, friendlier ingredient statements.
• Sensory neutral: Low flavor impact and a near-neutral pH, so your recipe tastes the way it should.
• Organic option: Both products are available as USDA Certified Organic.

GPI ECCO 4.8: liquid mold inhibitor for post-bake protection

GPI ECCO 4.8 is a liquid, clean-label mold inhibitor applied as a spray after baking. It places antimicrobial protection right on the product surface, where mold spores land as products cool and are packed.

• No reformulation: Applied on the line, so your recipe and process stay the same.
• Targeted surface protection: Puts mold inhibition exactly where spoilage usually starts.
• Seamless integration: Designed to fit existing food processing lines.
• Versatile: Suited to breads, pastries and refrigerated prepared meals.

GPI ECCO Plus DV: dry powder for in-formulation shelf-life extension

GPI ECCO Plus DV is a dry powder mold inhibitor added directly to the dough or batter. Because it is distributed through the whole product, it protects from the inside out against mold and spoilage bacteria.

• Easy to dose: Blends in with your other dry ingredients.
• Whole-product protection: Antimicrobial activity throughout the crumb, not just the surface.
• Calcium propionate alternative: A natural, clean-label swap for synthetic preservatives.
• Versatile: Works in breads, pastries and refrigerated prepared foods.

Which ECCO mold inhibitor fits your process?

For products with long distribution windows, the two can be paired: ECCO Plus DV in the formula and ECCO 4.8 on the surface for layered protection.

Extend shelf life the clean-label way

Ready to replace synthetic preservatives without giving up shelf life? GPI's technical team will help you choose the right ECCO solution, set use levels for your application and support your trials from bench to production.

Contact GPI to request a sample or talk to a specialist →