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"Active Packaging" for Bread 

18 March 2009
A mix of cinnamon oil and micro-perforated polypropylene used in packaging can keep bread fresh for up to 10 days, claims a Spanish study. Researchers from the University of Zaragosa and Antibal S.A report that the new packaging can be used to ensure both the quality and safety of baked goods. Researchers also claim that the specific mix could be used as an efficient antimicrobial coating that prevents spoilage through moulds. Production of the active packaging is already underway.
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