In a bid to add some sparkle to conventional food products, innovative manufacturers are adding carbon dioxide.
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Cheap, soluble and easy to use, the natural gas is enjoying a contemporary resurgence after decades of negative associations with teeth-rotting sugary pops, and consumers can now expect to find the fizzy sensation while eating fruit, breakfast cereal or even milk.
Profiled in the Wall Street Journal, fizzy fruit is the brainchild of Galen Kaufman. A professor of neuroscience at the University of Texas Medical Branch at Galveston, Kaufman hired Professor John Henry Wells from the Oregon State University’s Food Innovation Center, Portland, to develop a small “fizzy box” appliance so people can carbonate their own fruit.
Other more established manufacturers are indulging the kids with carbonated products. US cereals giant Kellogg Co is currently test marketing a new popping candy and rice puffs cereal, based on cartoon heroines the Powerpuff Girls.
Another company, Mac Farms Inc, is focusing on milk, hoping that carbonation will attract children, and therefore their parents. Operations chief George Clark explained to the Wall Street Journal that his carbonated beverage, E-Moo, comes in a range of interesting flavours, including bubble gum and cookies and cream. The product hits the supermarket shelves today, and due to the effects of carbonation, it will not go off as quickly as normal milk.
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