A cure for mouldy bread?

As a student mould is unfortunately something I come across quite often. Cooking for one can lead to opening the fridge and finding that your last few cherry tomatoes are starting to look a bit fluffy, or you go to make a piece of toast but realise your bread has an odd green hue.

Thankfully these problems could soon be a thing of the past! In a BBC news article it is claimed that an American company has created a process of zapping bread with microwaves in a particular way which may increase it's freshness to sixty days, thanks right, not 6 but 6-0!

The giant microwave, which unlike home ones does not heat the bread, but does destroy fungi in it which could cause mould.

This process could avoid manufacturers having to add lots of additives that consumers do not want in their food, and may cut bread waste by a third in the UK alone. Food waste is a massive problem in the Western World, and with agricultural land and other resources becoming very tight, cutting down the amount we throw away will help us both economically and environmentally.

And the best news is, the technology will very likely be able to be used on other foods, such as meat and vegetables, too.