![]() Behind the red brick facade of a 14th Street office building, for example, scientists at the National Food Processors Association are transforming produce into yellow, green or orange mush. All of this is done in the most unsuspected places. An orange juice firm wants to see if a competitor's product is really "100 percent" juice. A chain store wants its house brand ketchup to perform just like the popular name brand. A food company wants to know how much fiber is in its fig bars. ![]() ![]() This translates to the food purveyor into a desire to meet that demand," says Joseph O'Neil, executive director of the American Council of Independent Laboratories Inc. "Consumers are more aware of the implications of being what they eat. In simple facilities that resemble high school biology rooms, or ones more antiseptic and futuristic, these private companies analyze foodstuffs for safety, quality, nutritional value or economic adulteration. ![]() Rmed with test tubes and protected by goggles, scientists in laboratories scattered throughout the metropolitan area are dissecting your food, reducing it to graphs on a printout or specks on a petri dish. ![]()
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