Developed a new process to prevent the deterioration of fresh pasta by modifying packaging protocols and adding antimicrobial probiotics to the dough: this extends the shelf-life of fresh pasta by 30 days and helps reduce food waste
A new process has been developed to prevent the deterioration of fresh pasta by modifying packaging protocols and adding antimicrobial probiotics to the dough: this extends the shelf-life of fresh pasta by 30 days and helps reduce food waste. The new method, illustrated in the journal Frontiers in Microbiology, is by researchers from the Institute of Biomembranes, Bioenergetics and Molecular Biotechnology of the National Research Council and the Department of Bioscience, Biotechnology and the Environment and the Department of Soil, Plant and Food Sciences of the University of Bari Aldo Moro together with Food Safety Lab Srl.
The value of this research is also strategic with the aim of reducing food waste. In fact, the World Food Programme estimates that about one third of all food produced each year is wasted or lost before it can be consumed.
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