chocolate

texte_agro-tech\www.foodnavigator.com 2015 01538.txt.txt

But, according to Baniel, this only poses a problem for manufacturers of dark chocolate. Despite reducing the calorie content,

such as cocoa in chocolate, could be costly for manufacturers of certain products. But this is something the R&d team is working to overcome,

chocolate, baked and dairy products and pharmaceutical syrups, while a second generation particle called S2 can be used in beverages.

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