High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Read more about it via https://www.foodnavigator.com/Article/2019/01/16/From-flax-and-quinoa-to-beans-and-pulses-On-trend-ingredients-driving-fibre-innovation-in-bakery?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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