Until now, bagged popcorn has been strictly divided into microwavable kernels and bags of the prepopped stuff. But the innovation team at Popcorn, Indiana has found a way to merge the two. Here's why—and how—it's trying to make popcorn tastier.
The EPA found nearly four dozen chemicals in the steam released when you open a bag of microwave popcorn. Diacetyl, a flavoring agent, came under fire when factory workers developed a respiratory disease researchers call "popcorn lung."
Heat helps release the natural flavors in food, so warm popcorn actually tastes better. That's why we're willing to shell out $12 for a tub at theaters and why 70% of popcorn consumed at home is microwaved.
To fuse health, taste, and affordability, Popcorn, Indiana spent nearly three years creating a microwavable bag for prepopped corn (it looks like a potato-chip bag). Five layers of bonded poly film keep moisture out while venting properly.
A version of this article appeared in the July/August 2012 issue of Fast Company magazine.
