Our Monthly Bread: Loaves that Last

Filed under: Commercial Food Practices,Food Stories,Managing Food Waste |

Strucla_sweet_breadThe artisanal $9 loaf of pumpernickel-cranberry-sprouted grain-mill ground that you bought with all the best intensions has been sitting on the kitchen counter for the last week. Its edibility is rapidly declining, along with the curiosity that precipitated the purchase in the first place. Consigning it to the trash is more than just a sad admission of your lack of discerning taste and your debatable spending choices, it’s wasteful.

Enter the researchers at MicroZap, a Texas food technology firm that specializes in devising methods of preservation that enhance food safety and longevity. The company seeks to patent a process that allows unopened bread to stay fresh and protected from mold for as much as 60 days. Like magic, your waste can be dramatically reduced.

There are of course some qualifiers. The process only works for as long as the package is sealed. And quibbles about the taste and texture that go along with microwaving the preserved bread are to be expected. But consider this a small step forward in the march towards getting the most of our food production.

But then again, if you do want food that lasts forever, you could always skip the bread and hold out for the survival of the Twinkies brand instead.

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