Pasteurizing grapefruit juice often leaves it tasting bitter. Food scientists at Cornell University, however, have developed an “active” container to battle this consumer turnoff. The bitterness in grapefruit juice is caused by culprits that include the acid naringin. By coating the inside of the carton with a cellulose-acetate film harboring an enzyme that breaks down the acid, the food scientists have made the juice taste sweeter. The Cornell group, led by Joseph Hotchkiss, says such cartons show the feasibility of “active packaging” that doesn’t just passively protect its contents but actually improves the quality of the food it holds.
What to know about this autumn’s covid vaccines
New variants will pose a challenge, but early signs suggest the shots will still boost antibody responses.
DeepMind’s cofounder: Generative AI is just a phase. What’s next is interactive AI.
“This is a profound moment in the history of technology,” says Mustafa Suleyman.
Human-plus-AI solutions mitigate security threats
With the right human oversight, emerging technologies like artificial intelligence can help keep business and customer data secure
Next slide, please: A brief history of the corporate presentation
From million-dollar slide shows to Steve Jobs’s introduction of the iPhone, a bit of show business never hurt plain old business.
Get the latest updates from
MIT Technology Review
Discover special offers, top stories, upcoming events, and more.