Puffed rice just got more snap, crackle and pop, thanks to a new method for making puffed rice that retains nutrients and allows producers to fortify cereals with vitamins and protein. The new method developed by food science professor Syed Rizvi using supercritical carbon dioxide (CO2) also improves rice economics by allowing producers to use cheap broken kernels, which are otherwise used with other foods or fed to animals. Read more.
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