Bread that stays fresh for 2 weeks to hit shelves by year-end

BREAD that stays fresh for two weeks and is good for you because it contains a natural preservative could be on Irish shelves by the end of the year.

The revolutionary method of extending bread’s shelf life has been developed by food scientists at University College Cork (UCC).

The preservative has been patented and licensed to Puratos, a Belgium-based multinational food ingredients company that supplies baking and confectionery industries in more than 100 countries worldwide.