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23 April 2015 | By New Food magazine
In this Healthy Snacks supplement, Kellogg's Leonnard Ojwang discusses the development of healthy, nourishing snack foods, plus a look at how popping physics can help to reduce salt in snacks...
In this Processing & Sensor Technology supplement we look at Innovative sensor technologies for the food industry, the use of Vis/NIR spectroscopy to evaluate quality craft beer during fermentation, and industry experts participate in our Processing & Sensor Technology roundtable...
In this Dairy Processing supplement we take a look at the shelf life and stability of dairy products, and how water reuse and saving represents a new frontier in food manufacturing...
