Bread that lasts for 60 days could cut food waste

An American company has developed a technique that it says can make bread stay mould-free for 60 days.


One of the biggest threats to bread is mould. As loaves are usually wrapped in plastic, any water in the bread that evaporates from within is trapped and makes the surface moist. This provides excellent growing conditions for Rhizopus stolonifer, the fungus that leads to mould.

In normal conditions, bread will go mouldy in around 10 days.


But in the new technique the bread is zapped in a sophisticated microwave array which kills the spores that cause the problem.

The company claims it could significantly reduce the amount of wasted bread - in the UK alone, almost a third of loaves purchased.

The technique can also be used with a wide range of foods including fresh turkey and many fruits and vegetables.


Food waste is a massive problem in most developed countries. In the US, figures released this year suggest that the average American family throws away 40% of the food they purchase - which adds up to $165bn (£102bn) annually.

Bread is a major culprit, with 32% of loaves purchased in the UK thrown out as waste when they could be eaten, according to figures from the Department for Environment, Food and Rural Affairs (Defra).