i would be interested in reading that article. but you know, you ought not be creeped out by inert gases - they are inert, after all.

shelf life and texture are very important in manufacturing processed foods. i think the overarching principle is for the production of these stuffs to be automated, and for every batch to turn out the same. so whether you buy that twinkie in bangor or bakersfield, it is exactly what you expected. that cannot be done without a considerable amount of planning and science.

there is a hippie-like cooperative bakery in my neighborhood that makes their own version of the hostess ding dong. every one is a little different, but boy oh boy are they delicious!!