Edible coatings for ready-to-eat fresh fruits and vegetables

The scientist who turned fresh-cut apple slices into a popular convenience food, available ready-to-eat in grocery stores, school cafeterias and fast-food restaurants, today described advances in keeping other foods fresh, flavorful and safe for longer periods of time through the use of invisible, colorless, odorless, tasteless coatings.

Read the whole article on Physorg

More from Physorg