At the FPL Foods facility in Columbia, S.C., technicians are producing a new meat product that incorporates a French-developed osmotic drying process that is more nutritious, has a longer shelf life and is less costly to produce than current meat jerky products. (credits: U.S. Army photo by Tom Faulkner / Flickr Creative Commons Attribution 2.0 Generic (CC BY 2.0))

Food Industry

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