Low-fat deep fried food could be a real possibility in the future thanks to a novel protein coating technique developed by Proteus, writes Anthony Fletcher. <br />
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The technique, which extracts protein from animal muscle tissue and applies this to the surface of a substrate just prior to deep frying, can result in a 50 to 80 percent fat reduction in the final product. The technology could revolutionize fried food development in the United States.<br />
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Fried foods have been blamed for contributing to the rise in obesity. But you knew that already. I’m actually wondering if I can apply this "protein coating" to myself.<br />
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For the full story read <a href="http://www.foodnavigator-usa.com/news/news-ng.asp?n=61412-new-coating-technology"><strong>FoodNavigator-USA.com</strong></a> (I’m guessing all the good URL’s were taken already)
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