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Curdlan Revolution: Pineapple Jam Production Cut from 3 Hours to 1

Researchers discover curdlan cuts pineapple jam cooking time from 3 hours to 1 while improving texture and reducing costs. Natural alternative to pectin maintains taste quality.

This research matters because it addresses multiple critical issues in food production simultaneously. For consumers, it means more affordable fruit preserves without sacrificing quality or taste. For manufacturers, it offers significant cost savings by replacing expensive pectin while reducing energy consumption through shorter processing times. Environmentally, the innovation could help reduce food waste by providing better preservation methods for highly perishable tropical fruits like pineapple, where nearly one-third of harvests are currently lost. The technology has potential applications across multiple fruit types, representing a scalable solution that could make fruit preserves more accessible globally while supporting sustainable food systems. As food costs continue to rise and supply chain challenges persist, innovations like curdlan-based processing offer practical solutions that benefit both producers and consumers.