To Retard Mold
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What it is
"To Retard Mold" is a statement found on food labels, indicating that one or more preservative ingredients have been added to the product. It is not a single ingredient itself, but rather describes the function of preventing the growth of mold and other spoilage microorganisms. These preservatives can be naturally derived or synthetically produced.
Why it's used
Manufacturers add ingredients "To Retard Mold" primarily to prevent spoilage and maintain food quality and safety. This function is especially important in foods susceptible to mold growth, such as cheeses, processed meats like pepperoni and salami, and some baked goods.
Health notes
The specific ingredients used to retard mold, such as calcium propionate, potassium sorbate, or natamycin, are regulated by the FDA as approved food additives or are generally recognized as safe (GRAS). International bodies like JECFA and EFSA have evaluated these types of preservatives and established their safety for use in food. At typical intake levels, these ingredients are generally considered safe.
Allergen info
"To Retard Mold" is a functional description, not an ingredient itself, and therefore is not an allergen. The specific preservatives used for this purpose are generally not derived from major allergens.