Deanna Rosolen

Urbana, Ill. – Two food scientists may have found a way to change up salty and fatty foods and snacks for the better.

The food scientists – Youngsoo Lee and Pawan Takhar – from the University of Illinois say understanding and manipulating porosity during food manufacturing allows food processors to use less salt while still satisfying consumers’ taste buds.

http://www.foodincanada.com/research-and-development/scientists-get-right-down-to-the-pores-of-salty-fatty-snacks-131001/