The work of the scientists at the Chorleywood Flour Milling and Bakery Research Association laboratories in 1961 led to a new way of producing bread, making the average loaf in Britain 40% softer, reducing its cost and more than doubling its life. The move was good for British farmers growing low-protein wheat. What is more, each slice was uniform.

For its supporters, it was the innovation that pushed bread into the modern era.

The work of the scientists at the Chorleywood Flour Milling and Bakery Research Association laboratories in 1961 led to a new way of producing bread, making the average loaf in Britain 40% softer, reducing its cost and more than doubling its life...

The light brown "national loaf" during the long years of rationing had, for many consumers, outstayed its welcome. Soft, springy, white bread - that did not go stale quickly - was what the public wanted...

It's cheap, filling, soft, long-lasting and, because it can turn low-protein British wheat in to palatable bread, a boon to British farmers.

Cheap, white, long-life bread may not be well-thought of but it was a wonder when it was invented and it still is. It helped a bankrupt Britain to have food in it's belly when big chunks of the populace didn't have two bob to knock together. It also replaced the much-loathed brown bread that Britain had suffered for nearly two decades.

Huzzar for the bread!

I like brown bread. And white. Also wholemeal and... actually I like all kinds of bread! Sliced or not, cheap or expensive, I don't mind either way.

Those responsible should be executed for crimes against humanity.

I sort of agree with the sentiments about the quality of sliced bread. However, I have to say, even the "value" supermarket own brand stuff is not that bad these days. It makes great toast, has a reasonable flavour, and freezes well. Not bad for 60p a loaf, or thereabouts..