If you’re in food, you’ve had that conversation. Marketing wants a “clean label.” Customers read ingredients and want names they recognise.
So how do you keep bread from molding in humidity? Or processed meats from spoiling? Or are ready-to-eat meals safe? BUT without synthetic additives?
The answer: Sugiva (Cultured Sugar) and Dexiva (Cultured Dextrose).
These natural preservatives inhibit mold, yeast, and bacteria. They let you replace chemical-sounding names like calcium propionate, potassium sorbate, or sodium benzoate with something simpler: Cultured Sugar or Cultured Dextrose.
HOW IT’S MADE
Food-grade bacteria ferment the sugar, producing natural antimicrobial acids (propionic, acetic, lactic). These lower pH and inhibit spoilage. The final product contains no live probiotics—just the preservative acids. Fermentation creates metabolites that add a mild, savoury, fermented note making products taste richer, more complex.
It doesn’t add calories, dosage at just 0.3% – 1.5%, the quantity is negligible, so no separate line on your nutrition panel is needed.
Simply labelled as “cultured sugar” or “cultured dextrose.” Suitable for vegan, dairy-free, and gluten-free diets.
WHERE IT’S APPLICABLE
You can use in Bakeries, Dairies, Processed meats, Sauces, Ready Meals, Plant-Based Vegan meats, dairy alternatives, Flavoured beverages, smoothies, shakes and even pet food.
It’s about giving your customers the clean label they want, with none of those lists of E-numbers, while still giving your products the long shelf life they need. The only thing missing is your product, whether it’s baked goods, biltong, yoghurt or salad dressing, we’d love to help you find out how Sugiva and Dexiva can work for you.