Food chain processers can cut down on waste and increase profits by preparing foods that are low in animal products.
Now a team of scientists is trying to figure out how to turn that magic into real money.
The researchers say the technology could eventually revolutionize food processing and could eventually help reduce the number of food-related deaths worldwide.
The project was funded by the Bill & Melinda Gates Foundation, which also provided $1.4 million.
The research is led by the Cornell University Department of Chemistry and the Cornell Food Innovation Lab.
For the study, the researchers tested the use of a machine called the Tofutti, which can cut food by roughly 50 percent, or the equivalent of three pounds of food.
To do that, it needs to be fed a large amount of nutrients, like vitamins, minerals and protein.
That’s a challenge, the team said, because of the large amounts of energy needed to do so.
To overcome that, they set up a series of experiments with the machine.
The researchers fed the machine a small amount of food that was labeled as being from animal-free sources and a large quantity of food from a plant-based diet.
Then, they used a new technology called the Vyvanse method, which uses a process called a reverse osmosis treatment, which allows food to be separated from the food by a membrane, similar to how a blender separates liquids.
The Vy vanse process uses a thin membrane that removes the excess liquid.
The team then fed the machines food from the two diets.
The results showed that the Vysvegana cut down the food intake by about 50 percent in the reverse ostion process.
However, the Vypersave was only able to cut down about 10 percent in that process.
To get a better understanding of how the Vytansave works, the research team tested the process in different types of food and tested it on animals.
They found that the machines work best when they are used to cut foods at temperatures of between 1,200 degrees Fahrenheit and 4,500 degrees Fahrenheit, which is similar to what most people would eat.
The study was published online March 22 in the journal Science Advances.
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