By: Vishwam Sankaran
Italian scientists have developed a new process that reportedly extends the shelf life of fresh pasta by about a month, an advance they believe can help reduce food waste.
The research, published recently in the journal Frontiers in Microbiology, developed changes to pasta product packaging, along with the addition of an antimicrobial bacteria called probiotics, that add 30 days to how long pasta can be stored.
Source: https://news.yahoo.com
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