Here's the latest goal for food makers: Perfect the art of imperfection.
Kraft Foods took more than two years to develop a process to make the thick, uneven slabs of turkey in its Carving Board line look like leftovers from a homemade meal rather than the cookie-cutter ovals typical of most lunchmeat. Paul Morin, a Kraft engineer, said:
"The goal is to get the same action as if you were cutting with a knife."