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In this issue

We are pleased to present the December edition of Food Marketing and Technology magazine to our readers and patrons. The Cover Story discusses the challenges that chocolate manufacturers face when working with inclusions and the solutions for ensuring consistent, high-quality results. In Ingredients, you can find out how natural dietary fibers can improve the baking properties of low quality wheat flour and increase their nutritional value; how manufacturers are pioneering a new wave of food products, free from artificial additives to cater to the increasing demand for ‘all-natural’ products.

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