Breakfasting on a 2-week-old sandwich may not be an awful experience after all, as scientists have come up with an innovative packaging technique which helps retain the freshness of food inside for a longer time.
The secret to preventing food from turning bad lies in the process of gas flushing wherein oxygen in the packaging is removed and replaced by nitrogen & carbon dioxide.
Another trick is to blend the key ingredients in a marginally more acidic mayonnaise, which helps prevent the fillings from becoming stale. Moreover, highly perishable ingredients like tomatoes and lettuce are not used.
Researchers claim the product remains as fresh after 2 weeks as it was on day one. The same technology as that utilized in packaged sliced meats forms the basis of this new packaging technique.
Booker, Britain’s leading food & drink wholesaler is going to commence supplying these special sandwiches made from oatmeal bread and costing 1.49 pounds to convenience stores & corner shops.
The sandwich will be available in flavors like cheese and onion, tuna mayonnaise, chicken and bacon and chicken tika.
