Read the full story from the Associated Press.
Hate mealy apples and soggy french fries? Science can help.
Restaurants, grocers, farmers and food companies are increasingly turning to chemistry and physics to tackle the problem of food waste.
Some are testing spray-on peels or chemically enhanced sachets that can slow the ripening process in fruit. Others are developing digital sensors that can tell — more precisely than a label — when meat is safe to consume. And packets affixed to the top of a takeout box use thermodynamics to keep fries crispy.