You might not be able to salvage that fuzzy green loaf, but you can take steps to slow down the spoilage for next time.

But as soon as you head to the pantry and open the bread bag, you see it: a whitish, greenish spot. Ugh — it’s mold. Some slices look OK, though, with smaller or no moldy bits. Are those safe ...

Have you ever noticed how most bread bakeries package bread in a paper bag? There's a reason for that. Plastic traps moisture ...

We've all been there. The loaf of bread you bought a couple weeks ago is starting to grow mold and you're wondering "Maybe I can just cut the part where I can see the mold and eat the clean part." ...

AMSTERDAM — Corbion has developed a mold inhibition for bakers called Verdad Essence WH100. The ingredient is a cultured ...

The molds may be killed by food processing, but the antigens they've produced aren't affected and remain in the grain and, subsequently, in the final food product. Bread, snack chips, breakfast ...

READ MORE: Pigs feet among the piles of Miami supermarket food that got trashed In the kitchen, “Bread on a shelf next to the food service area had a mold-like substance.” Stop Sale on the ...

Takehisa Okamura, right, president of Kinou Sozai Co. who developed a bread freshness-keeping bag called "Pan Oishii-mama," ...

Mold is a fungus, like mushrooms. And it's made up of thousands of threadlike filaments called hyphae. It uses those filaments like roots: to feed. Hyphae extend into your stale bread or rotten ...