Longer life on the double

The system seals a layer of modified gas around the bread, but the gas does not come into contact with the contents. Taste and quality are both said to be safeguarded.

Initially the bread is wrapped with a biodegradable micro-perforated film before being placed into a larger bag. The gas system is then injected, stabilising humidity and preventing moisture from affecting bread quality.

According to the system's inventor, Joel Gourlain, it is suitable for French breads, croissants and paninis. He hopes it will be introduced in 2007.

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