Scientists are eyeing the potential of these bacteria for healthier food products. Low-fat fried chicken. Researchers in Georgia have tested edible films on fried foods such as chicken and snack foods. The coating blocks saturated fats by reducing the amount of oil absorbed during deep frying. Taste tests showed 98 percent of consumers found the coated chicken acceptable and half of those preferred it.
Fermentation is an important part of processing many foods and pharmaceuticals.
Unfortunately, the bacteria used in the process are susceptible to viral infections which can lead to food spoilage, safety concerns and costly waste. North Carolina State researchers have designed a bacterial booby trap for viruses where an infected bacteria self-destructs, taking the virus with it. Best of all, the system stops viral infections long before they can cause any damage. Early uses include cheese processing. Americans don't get enough of omega-3, a compound found in fish that reduces the risk of heart disease and promotes brain development in infants.