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Posts tagged: Westport

USDA Science Creates More Fresh Food Choices

Fresh-cut apple slices like this one quickly turn brown and mushy when exposed to air.  USDA-ARS chemist Dominic Wong and his collaborators discovered a method to protect apple slices from browning.

Fresh-cut apple slices like this one quickly turn brown and mushy when exposed to air. USDA-ARS chemist Dominic Wong and his collaborators discovered a method to protect apple slices from browning.

This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from the USDA’s rich science and research portfolio.

It’s hard to imagine average Americans of the 1950s and ‘60s walking around carrying bottles of water or worrying about getting to the gym three times a week.  But just as lifestyles have changed over the decades, so have eating styles.  Today’s Americans demand a variety of fresh, convenient, healthy, quick snacks and meals—and USDA scientists made a major contribution to meeting that demand. Read more »