Pasta Masters Keeping It Fresh
Byline: DAVID GREENWOOD
PASTA sold in supermarkets across Europe could soon be fresher than ever before, thanks to a team of North Wales researchers.
Working in tandem with experts in Spain and pasta producers in Italy, University of Wales, Bangor's Bio Composites Centre is on the verge of ``inventing'' the ultimate packaging which will extend pasta's shelf life.
Centre director Paul Fowler said: ``We have been working on this for two years and the first results are looking good. ''
Backed by a research institute in Spain, the Bangor team, funded by the EU, has been developing an alternative food packaging made of biodegradable materials.
Mr Fowler is convinced it will be ideal for pasta, supermarket chill cabinets goods and fresh produce.
He said: ``The plastic films currently used for `protective atmosphere packaging' are all non-renewable mineral oil-based products which do not decompose naturally when disposed of.
``This causes problems not only for household refuse but also for the retailer who needs to separate perishable and non-perishable unsold stock.
``Our solution is making plastic packaging from renewable raw materials. …