New key to fresh bread; Population shifts affect food choices; How foods affect eating behavior

New key to fresh bread
A compound in bread linked to antifungal properties may one day complement or replace artificial preservatives used to increase the shelf life of bread, according to a study published in Applied andEnvironmental Microbiology.

Researchers with the University of Alberta analyzed strains of mold fermented in sourdough bread and were able to isolate hydroxy fatty acids, compounds that can help keep bread fresh without altering its flavor. Preservatives that are used in commerc…