Will a little fizz tempt consumers to eat "five a day?" Scientists have developed a technique for carbonating fruit that they hope will make taste buds tingle and encourage kids and adults to eat more fruit. "We see great potential in this application and believe the technology can be used to elevate the food sensory experience for consumers," said Dr. Qingyue Ling, lead researcher of the technology at the Food Innovation Center at Oregon State University. "As such, we're currently working on applying the technology to vegetables--tomatoes, celery, cucumber--with the aim to enhance the flavors for salads and vegetable dishes. To carbonate the fruit, it is put into a pressurized chamber at a specific temperature determined by the type of fruit for a half hour to two hours. The fruit becomes carbonated via its contact with carbon dioxide, reports FoodNavigator.com. Researchers also are investigating the use of the fizzy technology on other foods, such as yogurt, canned foods and ice cream. Source: NACSOnline