smartfood R&D works on solutions to mould problems in bakery products
31 July 2015
We are working for a client on solutions to prevent mould growth in a bakery product. We have used predictive modelling to modify the recipe and to make it resistant to the growth of fungi, without adversely affecting the taste or the structure of the product. We validated the modified recipe using accelerated shelf-life research: the mould-formation has disappeared.
