MicroZap Inc., of Lubbock, claims its technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, chief executive officer Don Stull said.
The process could eliminate bakers’ need for preservatives and the ingredients used to mask their flavor, increase bread’s shelf life and reduce food waste, he said.
Researchers also see application of the technology in developing countries where there are fewer food safety standards and spoilage is a problem.
After 60 days, researchers found the treated bread that remained unopened had the same mold content when compared with a loaf fresh from the oven.