Abstract

A group of researchers, belonging to the University of Bari, the Italian National Research Council (CNR) and the private Italian Food Safety Lab, have developed a new method to extend the shelf life of fresh pasta by up to 30 days, which contributes significantly to reducing food waste. The extension of the useful life of fresh pasta is achieved by adding probiotic microorganisms to the dough with which the pasta is made, and with a new packaging protocol that also includes a new packaging system with plastic films to maintain a protective atmosphere composed of nitrogen and carbon dioxide.