Last week saw alarmist news stories about the use of carbon monoxide to keep packaged meat look red, and therefore fresh. Regardless of how old it might be. Well, Lintonizing, from Viands Concerted, is “an all-natural, preservative free process [that] increases the shelf life of fully cooked vegetables and makes them look freshly cut by changing the cellular plant structure within the vegetable.”
Now that’s gotta be good for us! One food-science article I found explained how the process restores the turgor of the vegetable.