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Dear Sir or Madam,
Microbial foods are on the verge of becoming a global industry — but the race to get there is just beginning. Meanwhile, new research is shaking up the chocolate world: smoky off-flavours in cocoa may not always trace back to smoke contamination, as over-fermentation turns out to be an overlooked culprit. At the same time, a widely used sugar substitute is coming under scrutiny, with high blood levels of the sweetener linked to a significantly elevated risk of heart attack and stroke.
Your yumda.com team |
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