Seafood restaurants suffered a searing setback when some were caught selling expensive fish to customers...and actually serving them a cheaper substitute. To earn back their reputation, many are now turning to a company based in North Central Florida, which tackles the question of how to verify whether the grouper or snapper on the menu is the same as the grouper or snapper on your plate.
In the Technology Spotlight, LeeAnn Applewhite, CEO of Applied Food Technologies explains to TV 20's David Snyder how DNA testing of seafood is giving restaurants a new seal of approval.
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