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      <image:caption><![CDATA[Green banana flour is a natural source of resistant starch, increasingly explored by food manufacturers looking to boost fibre without sacrificing texture.]]></image:caption>
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      <image:caption><![CDATA[Heritage and experimentation are driving bakery’s bold new chapter.]]></image:caption>
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      <image:caption><![CDATA[Africa’s food industry is learning how to give leftovers new life, turning what was once waste into value through upcycling.]]></image:caption>
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      <image:caption><![CDATA[The love of hybrid products is not slowing down any time soon.]]></image:caption>
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      <image:caption><![CDATA[A new report found most savoury snacks on UK supermarket shelves still fail to meet the government’s HFSS criteria]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2019/07/16/Nestle-rolls-out-edible-Toll-House-cookie-dough/</loc>
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      <image:caption><![CDATA[“It’s created to be safe to eat right out of the tub for maximum convenience,” a Nestlé spokesperson said.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2009/04/10/Nestle-sticking-with-cereal-nutrition-strategy/</loc>
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    <loc>https://www.bakeryandsnacks.com/Article/2009/04/06/Nestle-s-shredded-wheat-for-weight-loss-Study/</loc>
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