If it is not eaten in a timely manner, you may find some colorful, fuzzy mold forming on your ... colors in Trader Joe's private label items, including its bread (hence why it goes off so quickly).

However, achieving this extended shelf life can come at the expense of a cleaner label, which today is at odds with consumers who are increasingly weary of artificial ingredients and ultra-processed ...

The Food Standards Agency (FSA) advises against salvaging mouldy bread, as porous food can be contaminated below the surface. “As a general rule, a mould colony of 1cm in diameter on the surface ...

"Moist bread types have a higher likelihood of becoming mouldy quicker than dryer bread varieties," said Busby. He explained that "water is an ideal breeding ground for bacteria and fungus to ...

It doesn’t matter if one piece looks fine or isn’t touching the mouldy area — it’s all dangerous to eat. “No matter how little the mould spot is on the bread, or how many slices are left ...