Because FoodSwing's single, 225,000 - square - foot processing facility based in Cambridge, Md., can package fresh fruits and
vegetables in
liquid form, at harvest time the seconds and thirds of produce such as potatoes, tomatoes, garlic and onions are processed
into harvest soups or sauces, packaged aseptically and sent to the food banks, where they can be used for months.
Unnatural fats, like margarine, shortenings and spreads are
formed during the process of partial hydrogenation, which turns
liquid vegetable oil
into a solid fat.