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.

It currently takes only a few days before mould appears on bread.

Twenty percent of all bread is thrown out due to shelf-life issues.

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.