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The Coolest Way To Battle Heat Shock

The Coolest Way To Battle Heat Shock2022-04-07

ICE CREAM QUALITY SUFFERS FROM THE EFFECTS OF TEMPERATURE FLUCTUATIONS DURING TRANSPORT AND STORAGE....
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Rich, Indulgent Bakery Products Are Possible With Carabuta NH

Rich, Indulgent Bakery Products Are Possible With Carabuta NH2022-04-07

Fats are an important component of bakery products....
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Understanding Trans-Fat To Be Free From It

Understanding Trans-Fat To Be Free From It2022-04-07

Oils and fats are triglycerides, comprised of a glycerol back bone bonded with three fatty acid chai...
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The Power Of ‘Less’

The Power Of ‘Less’2022-03-30

Recent global estimates show that the worldwide prevalence of obesity more than doubled between 1980...
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On a roll: Planteneers’ plant-based ingredients bring alt-tuna, vegan sushi and salmon to market

On a roll: Planteneers’ plant-based ingredients bring alt-tuna, vegan sushi and salmon to market2021-03-31

Planteneers, a member of the Stern-Wywiol Gruppe, has developed a range of textured vegetable protei...
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Small fat reduction could save thousands of lives say researchers

Small fat reduction could save thousands of lives say researchers2021-03-02

A new study from scientists at Queen Mary University London claims a small reduction in fat in some ...
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Inconsistent labeling complicates clam recall; marine toxin found

Inconsistent labeling complicates clam recall; marine toxin found2020-09-24

Government tests spurred a recall of Manila clams because of contamination with a marine biotoxin th...
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French agency warns about products from Djen Foods

French agency warns about products from Djen Foods2020-08-21

Authorities in France have ordered the withdrawal and recall of all products sold by Djen Foods as t...
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Prunes can reduce fat in baked goods by 24%, says California Prune Board

Prunes can reduce fat in baked goods by 24%, says California Prune Board2020-08-06

The California Prune Board (CPB) is urging food manufacturers and retailers to consider the key role...
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Calorie reduction to become a “critical component” of future food design, Kerry webinar highlights

Calorie reduction to become a “critical component” of future food design, Kerry webinar highlights2019-09-20

Silent reformulation should lead the way in product calorie reduction moving forward, but better res...
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