The future of food product development may ride on the principles of modern physics, a subject explored in a paper recently published in Nature Materials that takes a particularly close look at "soft condensed matter" physics. A professor from Fribourg University, who partnered with researchers from the Nestle Research Center in preparing the paper, said this research could lead to improvements in the taste, texture, nutritional profile and shelf life of functional foods. Nestle scientists hope to use the research to reformulate foods including milk, salad dressings, butter, ice cream, bread and coffee.

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