The Chief Executive Officer of Bakerz Relish, Florence Ofori-Agyeman, has advised bread consumers not to keep bread for more than four days. She warned that an unusually long shelf life might indicate unsafe baking practices. In an interview, Madam Ofori-Agyeman stated that bread, being a processed food, naturally has a short lifespan and should not remain fresh for extended periods under normal conditions.
“Bread should not go beyond four days,” she said.
“When bread lasts more than a week or two, consumers should start asking questions,” she cautioned. She noted that excessive use of preservatives or unapproved substances might be to blame. Drawing on over a decade of experience in the baking industry, she explained that while preservatives are not inherently harmful, their misuse is a significant concern. “Some practices have been passed down without questioning their effects. We need to understand why we use certain ingredients and what they do to our bodies,” she emphasised.
She also warned that some bakers continue to use unapproved additives or apply approved ones in excessive amounts to extend shelf life, a practice that could pose serious health risks. Madam Ofori-Agyeman expressed her concerns about the ongoing use of harmful substances, such as potassium bromate—a known carcinogen—and certain hydrogenated fats, which are linked to cardiovascular diseases.
She called on regulators, including the Food and Drugs Authority, to intensify public education and strengthen oversight to ensure safe baking practices. “Bread has become a staple now, no longer a luxury, so we cannot continue doing things the old way,” she said.
“Institutions like the Food and Drugs Authority must step up public education and oversight, so bakers understand what is safe and consumers are protected. If we don’t ensure the right practices and ingredients, then we are putting people’s health at risk.” Madam Ofori-Agyeman, who founded Bakerz Relish in 2016, said her company produces both therapeutic and non-therapeutic bread using ingredients such as moringa, tiger nuts, millet, oats, and soy to promote healthier consumption.
She also advised consumers on proper storage, recommending that bread be kept in freezers rather than refrigerators to maintain freshness. She further suggested portioning bread before freezing to avoid repeated thawing and refreezing, which could compromise food safety. “Toasting helps break down the starch, making it easier for the body to absorb and benefit from it,” she added.
Source: GNA
