Wednesday, July 23, 2008

Technology to extend flavor shelf-life

Trent Hendricks sent me this interesting bit news

"Cargill has introduced new flavor technology to capture consistent flavors in food and beverages which is said to be safer for food manufacturers to use than liquid alternatives."

Called Freshzone, the technology is used to encapsulate volatile (prone to vaporization or oxidation) flavor components so that more aroma is delivered to the old schnazola when you eat manufactured foods.

Sign me up!

Technology to extend flavor shelf-life


Tags said...

Great! They can spritz it on the feces of their factory animals so they don't make their neighbors lives a living hell anymore. Sell some to Smithfield & Tyson, too.

Still doesn't solve the sewage-clogged waterways and carbon-footprint problems yet, though.

Jennie/Tikka said...

Better living through chemicals.....or something like that.