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Food scientists could enhance my favorite breakfast food, oatmeal, by developing instant versions with added nutritional benefits, such as fortified vitamins and minerals. They might also experiment with natural flavorings and textures, introducing innovative toppings like freeze-dried fruits or nut blends that maintain their nutritional value while enhancing taste. Additionally, advancements in packaging could help extend shelf life and improve convenience without compromising quality. Lastly, they could explore sustainable sourcing of ingredients to make oatmeal not only healthier but also more environmentally friendly.

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4mo ago

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