Monday, 05.10.2009
New method to increase shelf-life of bread

Food scientists at University College Cork have developed a new method to increase the shelf-life of bread by up to 14 days.<br /><br />It currently takes only a few days before mould appears on bread.<br /><br />Twenty percent of all bread is thrown out due to shelf-life issues.<br /><br />The breakthrough by the team at UCC has been patented and licensed to a Belgian-based food ingredients company, which supplies the baking industry in more than 100 countries worldwide.