A year ago, a small team of researchers at a Danish university began working on a way to make canned fruit and vegetables more delicious.
The result is Jellyfruit, which you can buy for about 50 Danish kroner ($3.80) a can.
The new jellyfruit is produced by a team of scientists in Denmark who used a method called the high-resolution scanning electron microscope.
Jellyfruit can be purchased for about $1.50 a can at most grocery stores.
They also made a range of other canned fruits that are similar to Jellyfruit.
Jealous of their new creation, Danish officials decided to put the new fruit on the shelves of stores in Denmark starting this week.
“I think we did a really good job,” said Tine Wieboom, a researcher at the Institute of Biomedical Science at the University of Copenhagen.
Wiebaom has been working on jellyfruit for almost a year and says she is really excited about the results.
“It is something that will have a big impact on the world of fresh fruits,” she said.
Wiesbaom said the jellyfruit will be available in supermarkets across the country in early January.
It is also available at some grocery stores, including the one in Copenhagen where I am currently in a grocery store.
She said she is looking forward to having the fruit at home because she can make jellyfruit on a small scale.
The researchers are still working on the details of how to make the jelly fruit last longer than jellyfish.
“The jellyfruit needs to be preserved for a long time,” Wiesbom said.
“You can see it is very sensitive to the temperature.
It will last for about five to seven days at room temperature, which is really good.”
There are other canned fruit products that will also be available.
“There are many types of jelly fruits that have been used in traditional dishes, but there is no jellyfruit that is really popular,” Wiebom added.
“This is something new.”
The jellyfruit comes in two different shapes, a rectangular one and a square one.
“Each one is a little bit different, so it is hard to make a decision whether you should buy a square or a rectangle,” Wierom said, adding that there are also different shapes of jellyfruit available for different tastes.
She added that jellyfruit was originally made in the Netherlands but it is not a staple of Danish food culture.
“We want to keep our culture alive and we want to see jellyfruit growing in our country,” Wiesto said.
A new jelly fruit product is a breakthrough for scientists The Danish scientists started by making jellyfruit from yeast, which was a common method to make fruit.
They then used a process called “thermal suspension” to produce the jelly.
This process allows for the jelly to stay in a high temperature for a longer period of time.
In addition, the jelly can be frozen at room temperatures, and scientists can use it as a replacement for ice cream.
Wiero said that the jelly is more shelf stable than jelly fruit that was originally developed for ice creams.
She also said the Danish scientists will use the jelly as a “coconut jelly” in a food product.
“When we use it for baking, it will make a delicious coconut ice cream,” Wiedo said, although she acknowledged that it is still in a very early stage of development.
“In the future, it is possible to make jelly fruit at the same time you make ice cream.”
Wierobo also said that if you make jelly with a large quantity of jelly fruit, it may take a long while for the fruits to become firm and firm enough to spread in your kitchen.
“A lot of people are still using the same method,” Wierso said with a laugh.
“But if you use this method for jelly fruit you can make more jelly fruits, which will also make the food better.”
Wiesboom said that although jellyfruit could be used as a substitute for ice, she did not want people to think that it was the only way to enjoy delicious fresh fruit.
“If you have jelly fruit in your refrigerator, you can enjoy it,” she added.
Wiedboom says that the research was a huge step forward.
“For us, it was a breakthrough,” she explained.
“Jellyfruit has become a part of our everyday life.
I think people are really excited by it.”
The Danish government is funding the research with the support of the Danish Food Research Council and the Danish government.