Our local food bank has more bread to hand out than anything else, and a lot of it gets discarded because of mold. Stores usually dump the bread on or a day before the sell-by date, but if there is any delay delivering it to the distribution point, much of it is lost to mold. Since they are only open three days a week, there is up to four days delay guaranteed ...

Any such bread needs to be stored in the refrigator or freezer, or it will start to mold before it can all be used up.

but it molds within a week or so. I then have to throw it out. That's why I buy Kroger's store brand at 99 cents a loaf.

Huh?

their own bread, when/as they need it.

Yes, I'm suggesting co - operative bakeries.

Bread doesn't last me a week much less two months.
But then I don't buy commercial made white bread either.

How about having the option to buy a half loaf of bread?

That kills a lot of the stuff that causes mold. It is essentially the same concept as pasteurization, but with microwaves.

Yippee - Corporate Food-like Product Substance will henceforth be Immortal...!!!!

So eat all the lifeless souless food-like corporate product you want. You have free choice. It's your bod.

YOU ARE WHAT YOU EAT.


I will stick with clean, natural, organic life-infused foods that do -- in fact -- rot and go bad after a spell of time. That's my free will choice, and my right.

Rather than killing them before they get into your mouth?

You know, cooking food kills all kinds of lifeforms too. Or are you someone (there are a few) who refuses to eat anything cooked, too?

Frankenfood? Come on.

It looks like and sounds like irradiation, but that they're trying to make it sound better by saying "kind of like a microwave." Why don't they call it irradiation?

Cheers!

Everyone knows what it means and it's been in the news, but they purposely said "Like putting in a microwave" instead of using the word "irradiation" and I think they did that because people are not fond of irradiation and they don't want people to make that connection.

Also, because science journalists are almost without exception incompetent at explaining things.

press release as a news article? Even though the headlined claim is on-its-face ridiculous?

Yeah, that's knee-jerking.

All anyone wants to know about sixty-day bread expiration periods is what the health consequences might be.

Saying it will reduce food waste is like claiming that integrating soda can tops into the can was a significant blow against aluminum waste.

There's a way to reduce close to 100% of food waste already, and it's called composting.

resistant to mold. I have seen this repeated with more than one or two loaves and a duration of up to maybe a month in which a given loaf developed no mold. I didn't test it systematically, but I definitely noticed that hemp bread is much more durable than any other kind of bread and I think it might be because hemp has natural anti-biotic properties, or at least that's what I have heard about it.

Since while hemp does have anti-bacterial properties it would have nothing to do with mold - which is a fungus not a bacteria.

My theory on your hemp bread is this...generally the hemp or flax bread I've bought were much drier (ie less spongy/moist) than plain wheat bread. As such, they don't mold as readily because the moisture content is lower. Also, hemp DOES have anti-fungal properties - it's why when I used hemp cloth diapers on my babies, the hemp didn't get mildew smell but the cotton (And fleece covers) did. So perhaps that does play a role.

At any rate, I'd be highly unlikely to buy this bread. Sounds like twinkie bread to me.

stopped carrying it.

I have also bought French Meadow from Canada, off of the internet, but then you have to pay shipping.

http://www.foodservicedirect.com/product.cfm/p/168395/French-Meadow-Bakery-Organic-Bread.htm

................

Solution? LEGALIZE hemp, now!!!

to be in Canada and there are a lot of readily available hemp products (doesn't hurt my best friend's brother and mother own a hemp clothing store so I've had a lot of hemp clothing too).

There's no reason why hemp should be illegal, so I 100% agree with your last sentence.

59-day old loaves of bread as 'fresh'.

Im not sure how eliminating endospores is going to keep bread from getting moldy. You can pressure cook grains & flour for 2 hours, and the minute it hits open air, it will likely get trich growing on it (I've seen this in mushroom cultivation). In fact, sterilized grains can be more prone to contamination due to lack of present competing microbes that leave the substrate wide open for colonization.

This is probably only useful to sealed, unopened bread in air-tight (or filtered) bags.

Throw it in the compost pile and grow some food.

As more and more of our food loses its nutrient levels and/or saturated with chemical additives and preservatives. The more and more degenerative diseases such as cancer, heart disease, diabetes and arthritis, etc we experience.

Reason why I choose organic.

n/t

She'd buy it when it was on sale and put it in the freezer and we'd stick it in the toaster quickly to warm it up. We got good at knowing how long it would take.

Or just selling various size loafs - larger, and half-sized.

I'm not a fan of further altering food, and exposing food to radiation alters it.

Lots of it. If you haven't noticed, it starts to char. And, as for how good for you that is:

I said "put it in the poster for a mintue to warm it up" or something along those lines. We'd just defrost it in the toaster, not char it.

then you're unusual. Most people also make toast with it. Nevertheless, you exposed your frozen bread to higher frequency, more energetic radiation than the microwaves in the process in the OP.

That's what I do. I live alone. I don't eat a lot of bread--just a few slices a week. I just pull a few slices out when I need them. If I want to use the bread right away, it only takes about 15 seconds to thaw it in the microwave. If I am making toast, I just put the bread straight in the toaster oven without thawing it. It toasts just fine. And, I have never noticed any change in quality by freezing the bread.

One of my gripes with store-bought sliced bread is that the loaves are usually so damn big. I know of only one brand that sells a "1/2 loaf". And, all those nice whole-grain breads out are wide-pan, so that each slice is really a slice and a half. They have close to 200 calories/slice, which really stinks for those of us trying to watch our weight. I wish they'd make them in smaller, more reasonably-sized loafs. Perhaps less bread would be wasted if they didn't force such large portions on us.

You can already get pound loaves. People buy the big ones Because Bigger Is Better.

Most products seem to be geared toward families, not single people or couples. It's generally cheaper to buy in bulk, and that includes things like bread, unfortunately. So, people who can't use large quantities of stuff are usually out of luck.

The freezing part, not the small loaves part (although I can see how that would be helpful too, it's just I have 4 kids and 1/2 loaf is pointless for me
I freeze all my bread. I usually leave one loaf out on the counter for the kids and when it's gone, I pull another one out of the freezer. If a loaf of bread or another storebought baked good is nearing its expiration date, I split it up into plastic bags and stick it in the freezer. I did this recently with some muffins - put in them in sandwich bags in the freezer and pulled them out for the kids' lunches everyday. It helped to keep the lunch bag cool and thawed by lunchtime.

We buy four or six loaves of Dave's Bread at Costco and freeze it as soon as we get home.

are usually so damn big."

This is a problem I deal with constantly. I have a refridgerator freezer an it's just not big enough for storing bread. And the smaller loaves that are available are specialty breads and cost anywhere from $1 to $2 more per loaf.

A regular loaf of my store brand wheat is under $1. But we usually end up throwing 1/3 of that loaf out because we just can't eat it all fast enough. I would much rather buy a half-loaf. At least that way, too, we would cut down on our bread intake from not feeling like we've got to eat as much as possible in order to waste less of it.

I've tried throwing it out for the birds but they don't seem particularly interested.

Today's bread has to be delivered to stores the day it's made to give grocers a fair chance to sell it...so, there have to be a LOT of local bakeries.

Now consider...you can haul from Kansas City to anywhere in the US in 35 hours or less. Run team drivers and it's a day and a half. So...let us assume whoever buys Hostess wants to cut down on labor. If they want to practically eliminate it, building a huge long-shelf-life bread bakery in either Walcott, Iowa, or Oak Grove, Mo., and baking all the bread for North America there would do it.(Both towns have huge truck stops where you can easily hire truckers to haul bread - eliminating the expense of keeping your own truck fleet.)

It would also turn bread into a distribution center item, and this is a scary thought: if you knew you could sell 700 million loaves a week, why not build a 200 million loaf/day operation and make the bakers part timers without benefits?

The upside is the ability to respond to disasters. If a hurricane hits an area, there won't be bread for a while. With this bread you could stage loads of bread right outside the expected damage path, then haul it in as soon as the wind stops blowing.

It's like ultra pasteurized milk. I think it's done more for the benefit of huge dairy factory farms, so they have more time to get their product farther before it goes bad.

It would certainly change the dynamics of the industry. It would also probably bring prices down. This is especially important for people with limited means. White bread is pretty cheap already and it's use probably should not be encouraged, but a lot of shelf space is taken up by various kinds of whole-grain breads too.

There would also be an impact on agriculture. Some sources estimate that a third of bread is wasted in the US -- that's a lot less arable land that has to be used for wheat.

It's what I do. They like it.

They convert it to great fertilize.

They are great for getting rid of certain kinds of extra food that would be wasted otherwise. They also provide eggs besides fertilizer. Unfortunately, many cities have laws against keeping farm animals in their yards, including chickens, although they will allow pet rabbits. Too bad.

Oh and the best place to post this would be pseudoscience. Or do we have a forum for Breathless Press Endorsements of Every New Corporate Product Claim as it Arrives?