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    <loc>https://www.bakeryandsnacks.com/Article/2026/05/22/cocoa-free-chocolate-moves-beyond-food-tech-novelty/</loc>
    <lastmod>2026-05-22T13:39:13.639Z</lastmod>
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      <news:publication_date>2026-05-22T13:39:13.639Z</news:publication_date>
      <news:title><![CDATA[What if chocolate’s flavour was never really about cocoa?]]></news:title>
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      <image:caption><![CDATA[The flavour of chocolate may come as much from roasting, refining and processing as from cocoa itself, according to a new wave of cocoa-free ingredient developers.]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2026/05/21/glp-1s-and-anhedonia-is-dopamine-snacking-dying/</loc>
    <lastmod>2026-05-22T07:31:46.939Z</lastmod>
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      <news:publication_date>2026-05-22T07:31:46.939Z</news:publication_date>
      <news:title><![CDATA[GLP-1s and anhedonia: the death of dopamine snacking]]></news:title>
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      <image:caption><![CDATA[GLP-1s are beginning to reshape how consumers experience cravings, satisfaction and impulse eating, raising difficult questions for indulgence-focused food categories.]]></image:caption>
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