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Article Excerpt
From chewy, all-natural apple bars to a rice flour that helps keep excess cooking oil out of your savory fried zucchini, ARS scientists are cooking up a storm of new, obesity-fighting foods and food ingredients for you. Their investigations have yielded some compounds that might help our bodies absorb less fat or can take the place of tat in foods we sometimes crave--like chocolate-chip cookies.
Still more inventions slim down the fat content of familiar foods such as mozzarella cheese, making pizza, for example, a less calorie-laden choice. In all, their tantalizing, all-natural new foods and innovative food additives are intended to help us prevent unwanted weight gain, yet still enjoy what we eat.
What's more, these scientists help move their calorie-cutting creations from their laboratories to your local supermarkets or neighborhood restaurants--the fastfood eateries and the white-tablecloth establishments alike. They do that by teaming up with specialists--chefs, growers, and executives of food companies ranging from small, entrepreneurial firms to Fortune 500 giants.
Apple Bars--Loaded With Orchard-Fresh Flavor
Take apple bars, for instance. These moist, chewy, all-natural snacks are packed with what is likely the richest, most intense apple flavors your taste buds have ever experienced. That's due, in part, to a patented process by which the bars are made. Apples are pureed, mixed with apple concentrate, and shaped, in a food-processing machine, into a bar that's about the size of a typical granola bar, but slightly slimmer.
The process compresses the flavors and nutrients of two freshly harvested apples into one handy bar for kids to take to school in their lunches or grown-ups to enjoy as an afternoon snack.
The good-for-you bars don't crumble, and they stay fresh without artificial preservatives. They're the newest additions to the line of all-fruit snacks from the laboratories of food technologist Tara H. McHugh. She's the leader of...
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