Don’t we all recognize the problem of buying bread and not being able to finish it before it gets mouldy? As a student, I have this problem pretty often. The only solution is to keep it in the freezer and defrost a slice per time you need one. But what if your bread can stay mould-free for 60 days?! Isn’t that every student’s and single’s dream? Apart from saving money and not having to frost and defrost your bread everyday, mould-free bread would be the perfect solution to a big part of customers’ food waste as 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 McGrath, M. (2012). Does this solution sound unrealistic to you? American company Microzap doesn’t think so.
Zapping the bread in a sophisticated microwave should do the trick. The company claims it could also be applied to turkey, vegetables and fruits. The laboratory is based on the campus of Texas Tech University in Lubbock. The machine that kills the mould spores has raised interest by many bread manufacturers, however the popularity among the average customer might be disappointing It is expected that treating the loaves with this machine will increase the costs of bread and at the end of the day, it’s all about the money. Especially in regards to the average customer.
Chief executive Don Stull mentioned another worry, which is that customers might be hesitant with buying bread that will last for 60 days. “We’ll have to get some consumer acceptance of that,” he said. “Most people do it by feel and if you still have that quality feel they probably will accept it.”(Stull, D. 2012. cited by McGrath M.). A picture of the magical machine can be found in the slideshow below.
What do you think? Would you buy bread treated in a laboratory that will last for 60 days?
Source information, citations and picture: http://www.bbc.co.uk/news/science-environment-20540758