Mouldy Bread.

I note that Brazilian scientists have found a natural way to stop bread going mouldy. Please send the technology to Hovis et al! In our household, this never used to happen but in the last year - we rarely get the chance to finish a loaf. What has changed? And why does bread go so awfully dry so very quickly - rendering it useful only as toast? We have tried a number of big names and the bread goes dry, mouldy or both with great rapidity. (Our sparrow population do not mind, however.)