Ashley Kobza of the Independent Florida Alligator, The University of Florida’s Campus Newspaper, shed some light on an amazing discovery by UF agricultural research.
Basically- all the extra sugar we put in our desserts or recipes to enhance the sweetness of our strawberries may not be needed soon.
“A recent study by UF researchers pinpointed the compounds that give strawberries their flavor and sweetness, according to a press release. This will allow varieties of strawberries to be produced with lower levels of sugar and higher levels of sweetness.”
THIS MUST BE A MIRACLE.
It doesn’t stop at strawberries either. They are also exploring how the discovery of this molecular compound can effect processed foods. By creating the sweetness without the immense amount of sugar the junk food we eat could ultimately be a little healthier!
Read the Full article HERE
