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Defining Clean Food Label Trends
date:Apr 14, 2016
amounts of their antioxidant content. The heat also adversely affects the sensory properties of the final product, Concha-Meyer adds.

Concha-Meyer also notes that, Working with emerging technologies to inactivate enzymatic browning and assure product safety is a trend of the future. He also points out that, since most fruit bases are high-pectin products, its always easier to work this kind of ingredient, as it will contribute to a better texture in the final product. He specifically suggests

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