Food scientists seek edible antimicrobial options

06/13/2013 | SmartBrief/SmartBlog on Food & Beverage

Scientists are working to perfect edible antimicrobial coatings designed to keep fruits and vegetables bacteria-free and give them a longer shelf life, in a push to replace synthetic coatings with substances made from natural ingredients. "Consumers don't like to see things on ingredient labels they can barely pronounce," said Texas A&M assistant professor Carmen Gomes.

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