Cultured wheat is an innovative ingredient gaining prominence in the bakery industry for its dual role as a natural preservative and flavor enhancer. Derived from the fermentation of wheat using specific bacteria, such as Propionibacterium freudenreichii, cultured wheat provides a clean-label alternative to synthetic preservatives, responding to consumer demand for healthier and more transparent food options. Its notable antimicrobial properties help extend the shelf life of various baked goods, including breads, pastries, and cookies, making it a versatile solution in modern baking practices.