<p>Acidic mayonnaise<br /></p>.<p>Another trick, they said, is to mix the main ingredients in a slightly more acidic mayonnaise, which also stops the fillings from deteriorating. Highly perishable ingredients such as lettuce and tomatoes are not used.<br /><br />“The product is as fresh on day 14 as it is on day one,” Ray Boggiano, the man behind the technique, was quoted as saying by the Daily Mail.<br /><br />He said: “The science is not new. It’s all about using a protective atmosphere in the packaging. “It’s the same technology that is used in packaged sliced meats. That’s the basis.”<br /><br />Booker, the leading food and drink wholesaler in the UK, is about to start supplying the special sandwiches to convenience stores and corner shops — bucking the trend by food producers to emphasise freshness.<br /><br />“We’ve tested them thoroughly and they are nice to eat,” added Boggiano, a food technologist who has spent almost a year developing the special sandwich. However, nutritionist Dr Carina Norris said that the long shelf life may come at the cost of nutritional value.<br /></p>
<p>Acidic mayonnaise<br /></p>.<p>Another trick, they said, is to mix the main ingredients in a slightly more acidic mayonnaise, which also stops the fillings from deteriorating. Highly perishable ingredients such as lettuce and tomatoes are not used.<br /><br />“The product is as fresh on day 14 as it is on day one,” Ray Boggiano, the man behind the technique, was quoted as saying by the Daily Mail.<br /><br />He said: “The science is not new. It’s all about using a protective atmosphere in the packaging. “It’s the same technology that is used in packaged sliced meats. That’s the basis.”<br /><br />Booker, the leading food and drink wholesaler in the UK, is about to start supplying the special sandwiches to convenience stores and corner shops — bucking the trend by food producers to emphasise freshness.<br /><br />“We’ve tested them thoroughly and they are nice to eat,” added Boggiano, a food technologist who has spent almost a year developing the special sandwich. However, nutritionist Dr Carina Norris said that the long shelf life may come at the cost of nutritional value.<br /></p>
