Altering packaging process could allow pasta to be kept for 120 days, tackling food waste
A new twist on packaging combined with a special ingredient could extend the shelf life of fresh pasta by a month, researchers have revealed.
Heat-treated, industrial fresh pasta has a shelf life of approximately 30-90 days, if stored appropriately. However, by taking a triple-pronged approach, involving new forms of packaging, a different packaging atmosphere, and the addition of “good” bacteria, researchers have been able to extend this to 120 days.
