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      <image:caption><![CDATA[Partially defatted sunflower seed flour is being explored as a way to raise protein and fiber levels in bread while making better use of existing oilseed byproducts.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/05/07/How-Welsh-scientists-aim-to-boost-white-bread-s-nutritional-value/</loc>
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      <image:caption><![CDATA[White bread is getting a nutritional makeover by a team of Welsh scientists. Pic: GettyImages/sakai000]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/03/15/The-pros-and-cons-of-AI-consumer-perception-and-digital-food-marketing/</loc>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/03/05/how-understanding-the-complexities-of-a-sourdough-starter-could-expand-a-baker-s-portfolio-and-benefit-gluten-intolerant-consumers/</loc>
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      <image:caption><![CDATA[Numerous factors characterize a sourdough starter, from its age, the type of flour its fed, how often its fed and where the yeast comes from. Pic: GettyImges/Bruce Peter Morin]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/02/22/Researchers-discover-what-activates-the-potato-gene-that-causes-acrylamide/</loc>
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      <image:caption><![CDATA[New research could lead to the savory snack sector’s golden goose – potato chips that are better-for-you. Pic: GettyImages/PeskeyMonkey]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/02/15/Toasting-AI-bread-artificial-intelligence-in-the-bakery-industry/</loc>
    <lastmod>2024-11-04T08:11:55.882Z</lastmod>
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      <image:caption><![CDATA[Artificial intelligence is very quickly finding its space within the bakery industry. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/01/16/The-biofortification-of-wheat-endosperm-with-iron/</loc>
    <lastmod>2024-11-04T07:54:04.743Z</lastmod>
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      <image:caption><![CDATA[All bread sold in the UK – other than wholemeal – must be fortified with iron and other vitamins and minerals. Pic: GettyImages/change/Anthony Sejourne]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/11/03/consortium-of-scientists-gear-up-to-face-a-perfect-storm-of-hurdles-to-sustainably-double-cereal-production-by-2050/</loc>
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      <image:caption><![CDATA[Kansas State University is leading the Feed the Future Climate Resilient Cereals Innovation Lab (CRCIL) to make four of the world's most consumed cereals more accessible to those at risk of hunger and malnutrition. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/09/15/Invent-invest-and-amplify-The-inaugural-class-of-innovators-leading-the-charge-with-Mondelez-s-tech-forward-engagement-programme/</loc>
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      <image:caption><![CDATA[The inaugural CoLab class comprises entrepreneurs who are doing disruptive things to make better-for-you snacks that are also good for the world. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/08/31/Scientists-decode-the-10-key-tastes-and-11-odours-of-sourdough/</loc>
    <lastmod>2024-11-04T07:17:53.28Z</lastmod>
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      <image:caption><![CDATA[Scientists have, for the first time, identified the key taste and aroma compounds of rye sourdough bread crumb using the sensomics approach. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/08/08/putting-consumers-at-the-heart-of-food-innovation-400k-up-for-grabs-to-test-societal-impact-projects/</loc>
    <lastmod>2024-11-04T07:08:43.363Z</lastmod>
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      <image:caption><![CDATA[EIT Food launches open calls to put consumers at the heart of food innovation and research. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/08/08/ancient-grain-s-5.2-billion-letter-genome-holds-the-secret-to-making-climate-smart-bread/</loc>
    <lastmod>2024-11-04T07:09:14.847Z</lastmod>
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      <image:caption><![CDATA[Scientist have mapped out the einkorn genome, which could hold answers in future-proofing bread. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/05/25/Next-gen-of-gluten-free-bakery-Scientists-take-new-approach-to-replicate-gluten-properties/</loc>
    <lastmod>2024-11-04T06:49:39.318Z</lastmod>
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      <image:caption><![CDATA[Researchers from Germany are paving the way for the future of exceptional gluten-free bakes. Pic: GettyImages]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/03/10/FDF-Scotland-helps-producers-tap-into-academia-to-overcome-better-for-you-reformulation-challenges/</loc>
    <lastmod>2024-11-04T06:29:25.801Z</lastmod>
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      <image:caption><![CDATA[FDF Scotland is giving producers the opportunity to enlist academia to help get healthier foods onto the plates of the nation. Pic: FDF Scotland]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2023/03/03/better-for-you-snacks-join-pepsico-kind-and-mission-ventures-at-positive-nutrition-2023/</loc>
    <lastmod>2024-11-04T06:26:54.73Z</lastmod>
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      <image:caption><![CDATA[Join us at Positive Nutrition 2023 in central London, 29-31 March]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2022/11/23/IFF-forges-partnership-to-boost-AI-targeted-BFY-snack-innovation-and-give-consumers-control-of-their-health-and-wellness/</loc>
    <lastmod>2024-11-04T06:02:29.509Z</lastmod>
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      <image:caption><![CDATA[IFF's partnership with Salus Optima will empower consumers to take control of their health and wellness goals. Pic: GettyImages/Tom Merton]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2022/11/16/FDF-Scotland-s-Reformul8-Challenge-Fund-now-open-for-applications/</loc>
    <lastmod>2024-11-04T05:59:29.82Z</lastmod>
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      <image:caption><![CDATA[FDF Scotland is on hand to help producers wanting to reformulate towards healthier offerings. Pic: GettyImages/eranoa]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2022/08/17/EIT-Food-opens-call-for-ideas-that-will-make-a-real-difference-to-the-agrifood-sector/</loc>
    <lastmod>2024-11-04T05:37:10.251Z</lastmod>
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      <image:caption><![CDATA[Do you have a concept that you believe has the power to disrupt or enhance the current food system? Pic: GettyImages/Abstract Ariel Art]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2022/06/24/EIT-Food-Accelerator-Network-welcomes-high-impact-class-of-2022/</loc>
    <lastmod>2024-11-04T05:22:08.139Z</lastmod>
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      <image:caption><![CDATA[EIT Food accelerates innovation to build a future-fit food system that produces healthy and sustainable food for all. Pic: GettyImages/ra2studios]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2022/03/17/Breakthrough-Crop-Challenge-to-award-1.3m-to-root-out-world-s-forgotten-food/</loc>
    <lastmod>2024-11-04T04:54:58.17Z</lastmod>
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      <image:caption><![CDATA[Some of the most nutritious, sustainable crops remain largely undocumented and 'forgotten'. Pic: GettyImages/HAYKIRDI]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/10/19/The-forward-thinking-projects-expected-to-revolutionise-the-bakery-world/</loc>
    <lastmod>2024-11-04T03:21:49.193Z</lastmod>
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      <image:caption><![CDATA[Javier Olave (Done Properly), Aviaja Riemann (Agrain), and Daniel Gomez-Bravo and Miguel Cervera (Bread Free) with Cereal's Ana Thielen and Jordi Caballero.]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/10/06/Importaco-ramps-up-better-for-you-properties-of-nuts-with-first-of-its-kind-probiotic-discovery/</loc>
    <lastmod>2024-11-04T03:17:48.968Z</lastmod>
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      <image:caption><![CDATA[Consumers are increasingly looking out for snacks that are fortified with health-giving properties. Pic: GettyImages/AaronAmut]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/09/29/Are-you-set-up-to-take-consumers-out-of-their-comfort-zone-with-climate-smart-snacking/</loc>
    <lastmod>2024-11-04T03:11:49.894Z</lastmod>
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      <image:caption><![CDATA[Being high in protein, easy to cultivate and instrumental in alleviating world hunger and climate change, insects are an inceasingly popular addition to bakery and snack products. Pic: GettyImages/mrorange002answer]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/09/02/Nestle-opens-applications-for-Lausanne-Food-Beverage-Challenge-2021/</loc>
    <lastmod>2024-11-04T03:08:04.373Z</lastmod>
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      <image:caption><![CDATA[Nestlé's R+D Accelerator programme give start-ups the opportunity to develop their concepts while leveraging the company's mighty infrastructure and expertise. Pic: Nestlé]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/07/23/Brazilian-study-finds-dietary-fibre-significantly-ramps-up-the-quality-of-gluten-free-bread/</loc>
    <lastmod>2024-11-04T02:55:55.283Z</lastmod>
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      <image:caption><![CDATA[Psyllium is a natural bioactive soluble fibre made from husks of the seeds of the Plantago ovata plant. Pic: GettyImages/bdspn]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/07/07/Study-reveals-the-multifaceted-benefits-of-prebiotic-snacks-fortified-with-sustainable-sources-of-fibre/</loc>
    <lastmod>2024-11-04T02:50:43.088Z</lastmod>
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      <image:caption><![CDATA[Scientists are investigating the concept of snacking yourself thin. Pic: GettyImages/CoffeeAndMilk]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/06/23/RBS-takes-the-science-behind-snack-innovation-online/</loc>
    <lastmod>2024-11-04T02:45:34.53Z</lastmod>
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      <image:caption><![CDATA[RBS' Virtual Trials takes customers through product development online. Pic: RBS]]></image:caption>
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  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/06/02/ICL-Group-launches-hub-to-fast-track-food-and-agriTech-innovation-to-market/</loc>
    <lastmod>2024-11-04T02:39:58.795Z</lastmod>
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      <image:caption><![CDATA[ICL is scouting out food and agriTech startups that have breakthrough ideas. Pic: ICL Group]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2021/01/06/Global-food-security-given-another-boost-with-new-wheat-variety/</loc>
    <lastmod>2024-11-04T01:54:10.126Z</lastmod>
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      <image:caption><![CDATA[Wheat provides roughly 20% of calories and protein for human nutrition worldwide. Pic: CSIRO]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/12/15/French-study-highlights-the-very-different-evolution-paths-of-commercial-and-sourdough-yeasts/</loc>
    <lastmod>2024-11-04T01:49:56.225Z</lastmod>
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      <image:caption><![CDATA[Over time, different sources of introgression have occurred in sourdough and commercial bread yeast strains. Pics: GettyImages/leonori/Candy_Vandy]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/11/24/How-to-create-protein-bars-that-deliver-a-complete-sensorial-experience/</loc>
    <lastmod>2024-11-04T01:41:51.655Z</lastmod>
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      <image:caption><![CDATA[Kerry's Tomato & Basil protein bars. Pic: Kerry]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/07/23/Study-reviews-the-latest-approaches-towards-improved-gluten-free-bread-properties/</loc>
    <lastmod>2024-11-04T01:06:17.954Z</lastmod>
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      <image:caption><![CDATA[A recent study examines the latest advances in gluten-free baking to aid commercial application. Pic: GettyImages/Lacheev]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/07/09/Waste-not-want-not-Bizarre-ingredient-adds-nutritional-and-environmental-benefits-to-our-daily-baguette/</loc>
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      <image:caption><![CDATA[Wheat fertilized with human urine could create a more sustainable food and farming system. Pic: GettyImages/frostyy1108]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/05/25/one-man-s-trash-is-another-man-s-treasure-researchers-turn-bread-waste-into-vitamin-c/</loc>
    <lastmod>2026-02-17T19:27:25.253Z</lastmod>
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      <image:caption><![CDATA[A US team of researchers are developing a beneficial use for bread waste. Pic: GettyImages/BryanIberstat]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/03/25/Spoon-Guru-launches-Immunity-Support-TAGs-for-consumers-to-find-immunity-boosting-foods/</loc>
    <lastmod>2024-11-04T00:27:21.764Z</lastmod>
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      <image:caption><![CDATA[Spoon Guru highlights foods that boost the immune system. Photo: Spoon Guru]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/02/05/Scientists-open-avenue-for-manufacturers-to-one-day-produce-a-high-fibre-white-bread/</loc>
    <lastmod>2024-11-04T00:08:48.157Z</lastmod>
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      <image:caption><![CDATA[Scientists have mapped the wheat genome to make high fibre white bread a reality. Pic: GettyImages/VikkiePix]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/01/22/Novel-waxy-wheat-variety-makes-commercial-debut-in-Kellogg-s-Hi!-Happy-Inside/</loc>
    <lastmod>2024-11-04T00:04:06.686Z</lastmod>
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      <image:caption><![CDATA[Waxy-Pen is a main ingredient in Kellogg's Hi! Happy Inside, along with raspberries and blueberries. Pic: Peggy Greb/D4253-1]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2020/01/10/Changing-the-appearance-of-a-snack-could-promote-healthier-eating-Study/</loc>
    <lastmod>2024-11-03T23:59:22.315Z</lastmod>
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      <image:caption><![CDATA[New research has found that food textures affect a consumer's perception of the healthiness and tastiness of a biscuit. Pic: GettyImages/AaronAmat]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/12/06/Hangover-busting-snack-bar-slashes-alcohol-absorption-by-half/</loc>
    <lastmod>2024-11-03T23:50:10.522Z</lastmod>
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      <image:caption><![CDATA[Sobar has been proven to be effective in reducing alcohol absorption. Pic: SoBar/GettyImages/shtonado]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/12/05/When-science-and-snacks-converge-Bright-purple-BFY-potato-chips-emerge/</loc>
    <lastmod>2024-11-03T23:50:08.189Z</lastmod>
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      <image:caption><![CDATA[Limited edition kettle cooked purple potato chips from Great Lakes Potato Chips Co. Pic: Great Lakes]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/12/02/The-snackification-trend-could-improve-the-diets-of-children-from-low-income-and-minority-populations-Study/</loc>
    <lastmod>2024-11-03T23:47:58.227Z</lastmod>
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      <image:caption><![CDATA[Researchers have found snacking between meals is beneficial for kiddies from low-income, ethnically diverse households. Pic: GettyImages/Prostock-Studio]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/11/19/Study-confirms-functionality-storability-and-scalability-of-biscuits-fortified-with-fibre-rich-apple-flour/</loc>
    <lastmod>2024-11-03T23:43:42.669Z</lastmod>
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      <image:caption><![CDATA[The addition of apple pomace flour can quadruple the amount of gut-healthy fibre in baked goods, compared with white all-purpose flour. Pics: GettyImages/Yaroslav Kryuchka/shutter_m]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/11/05/Revolutionary-technology-drastically-cuts-time-and-energy-use-in-manufacturing-gluten-free-bread-Study/</loc>
    <lastmod>2024-11-03T23:38:07.914Z</lastmod>
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      <image:caption><![CDATA[Scientists have found that Ohmic heating produces superior quality gluten free bread compared to conventional baking. Pic: GettyImages/wavebreakmedia]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/11/01/Kemin-inaugurates-Bakery-Innovation-Centre/</loc>
    <lastmod>2024-11-03T23:37:06.039Z</lastmod>
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      <image:caption><![CDATA[Kemin Industries has opened its new $1.5m Bakery Innovation Centre at its global headquarters in Iowa. Pic: Kemin]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/10/24/Puratos-welcomes-Midwest-bakers-chocolate-pros-to-Chicago-innovation-center/</loc>
    <lastmod>2024-11-03T23:33:59.642Z</lastmod>
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      <image:caption><![CDATA[The bread lab at Puratos' new Chicago innovation center boasts enough room for two groups of 10 to 15 people and state-of-the-art equipment.]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/10/04/Dawn-turns-to-technology-at-new-Boston-digital-hub/</loc>
    <lastmod>2024-11-03T23:24:48.987Z</lastmod>
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      <image:caption><![CDATA[Dawn chose Boston, Massachusetts, for its large pool of skilled workers and its growing tech scene, as well as its proximity to B2B commerce. Pic: Dawn Foods ]]></image:caption>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/09/26/Study-debunks-myth-that-lifestylers-benefit-from-going-gluten-free/</loc>
    <lastmod>2024-11-03T23:22:29.356Z</lastmod>
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      <image:caption><![CDATA[Will this be the demise of the gluten-free trajectory? Pic: GettyImages/Avector]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/08/30/Ancient-food-find-shows-consumption-of-bread-like-products-predate-emergence-of-agriculture/</loc>
    <lastmod>2024-11-03T23:12:43.355Z</lastmod>
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      <image:caption><![CDATA[Ancient bread findings in Jordan show that humankind could have been consuming bread-like products long before the emergence of agriculture. Pic GettyImages/Simeon Donov]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/08/22/Roasty-fatty-and-sweaty-Study-determines-aroma-profile-of-freshly-baked-soft-pretzels/</loc>
    <lastmod>2024-11-03T23:09:48.048Z</lastmod>
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      <image:caption><![CDATA[Pretzels have a unique aroma profile that is different from other baked goods.]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/08/12/PepsiCo-funded-research-opens-new-avenues-for-low-fat-snack-formulators/</loc>
    <lastmod>2024-11-03T23:04:15.957Z</lastmod>
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      <image:caption><![CDATA[Research has opened ways ]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/08/08/BakeryandSnack-Chat-Podcast-Sprouted-grain-research-gets-funding-boost-to-extend-nutrition-and-shelf-life-of-baked-goods/</loc>
    <lastmod>2024-11-04T15:13:44.948Z</lastmod>
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  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/07/17/Virtual-hands-on-Embark-on-a-gaming-career-in-the-bakery-industry/</loc>
    <lastmod>2024-11-03T22:54:17.984Z</lastmod>
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      <image:caption><![CDATA[Bakery Simulator is being debuted in October. Pic: Live Motion Games]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/07/25/Bush-tucker-bread-to-benefit-Aussie-Indigenous-communities/</loc>
    <lastmod>2024-11-03T22:58:07.567Z</lastmod>
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      <image:caption><![CDATA[Australian scientists have developed a superfood bread containing wattle seeds and Kakadu plums. Pic: UQ]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/07/09/DSM-and-Avril-to-partner-to-create-novel-plant-based-protein-for-baked-goods-snack-bars/</loc>
    <lastmod>2024-11-03T22:50:51.556Z</lastmod>
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      <image:caption><![CDATA[The new plant-based protein is based on canola. Pic: ©GettyImages/matka_Wariatka]]></image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.bakeryandsnacks.com/Article/2019/07/08/The-environmental-footprint-of-biscuits-cookies-and-crackers/</loc>
    <lastmod>2024-11-03T22:50:42.715Z</lastmod>
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      <image:caption><![CDATA[How environmentally sustainable is your favorite biscuit? Pic: ©GettyImages/jacquesvandinteren/deepblue4you/Teverak]]></image:caption>
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      <image:caption><![CDATA[Arcadia has developed several wheat strains under the GoodWheat name with value-adds like increased fiber, resistant starch and reduced allergenic gluten. Pic: ©Getty Images/Bloomberg]]></image:caption>
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      <image:caption><![CDATA[HRH The Prince of Wales during a visit to Waitrose’s Food Innovation Studio. Photo: Waitrose]]></image:caption>
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      <image:caption><![CDATA[Cascadian Farms is making a limited amount of its Honey Toasted Kernza Cereal available to consumers. Pic: General Mills]]></image:caption>
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      <image:caption><![CDATA[Tyson's first innovation lab product aims to tackle food waste, recycling and protein one tallboy can at a time. Pic: Tyson Foods]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2019/03/19/Snacks-baked-goods-and-cereals-targeted-by-EIT-Food-for-2019-focus/</loc>
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      <image:caption><![CDATA[Four of the 2019 EIT Food projects cover fortied snacks, the first banana based breakfast, sugar reduced chocolate for cookies and healthier wheat. Pics: ©GettyImages]]></image:caption>
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      <image:caption><![CDATA[Millet is a staple food crop in Africa, yet production is still below potential. Pic: ©GettyImages/Philippe Marion]]></image:caption>
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      <image:caption><![CDATA[Researchers are taking research of the highly complex bread wheat genome to a new level. Pic: ©GettyImages/lakovKalinin]]></image:caption>
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