Prevent moulding
Natural product
No organoleptic differences
Helps against foodwaste
Easy to use and apply
Naturally longer fresher, without artificial additives
Deterioration of bread products starts immediately after baking. It loses its softness and freshness, creating the risk of mould growth. A longer shelf life contributes to efficiency, product availability, and the prevention of waste.
Consumer behaviour
Around 30% of consumers regularly throw away bread. What a waste! The main reasons are mould growth, stale bread, and concerns that the bread is no longer fresh or safe to eat.
Sonneveld introduces SONGUARD the product that improves the shelf life of your bakery products! And all of this without any artificial additives!
SonGuard
The product is developed to increase the shelflife, in a natural and clean label way without compromising on taste or aroma.
- Clean label
- Effective protection against mould growth
- Extended shelf life without affecting taste or texture
- Contributes to sustainbility and reduced waste
- Cost optimisation throughout the bakery supply chain
Longer shelf life, the natural way!
SonGuard is made via various fermentation-steps. This proces leads to a concentration of organic acids, which are functionally active in preserving of a baked product. These organic acids work as natural aids that help in the conservation of bread products.
With this there are no other additives required because the solution comes from the fermented wheatflour.
Expertise in bread quality & shelf life
With decades of experience in bread improvers and enzyme technology, Sonneveld understands better than anyone how essential freshness and shelf life are for bakers and their customers.
Our specialists combine in-depth knowledge of dough processes with innovative solutions that ensure softness, optimal product quality, and extended shelf life for bakery products.