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      <image:caption><![CDATA[Corn tortillas are at the centre of California’s new folic acid mandate, bringing maize-based staples into line with existing fortification rules.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/03/31/can-enzymes-reduce-bitterness-in-industrial-bread/</loc>
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      <image:caption><![CDATA[Enzymes are being tested as a way to reduce bitterness and rebuild flavour in industrial bread without relying on added ingredients.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2026/03/24/sourdough-fermentation-reshapes-wheat-fibre-study-finds/</loc>
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      <image:caption><![CDATA[Sourdough fermentation transforms wheat fibre, with knock-on effects for texture, flavour and digestibility.]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2025/10/28/top-3-scientific-breakthroughs-transforming-gluten-free-baking/</loc>
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      <image:caption><![CDATA[Wheat grain on the microscope slide under a microscope]]></image:caption>
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      <image:caption><![CDATA[Man looking at front of pack label]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/09/24/effective-e-commerce-strategies-for-bakeries/</loc>
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      <image:caption><![CDATA[Cues on how to design a successful ecommerce website. Pic: GettyImages]]></image:caption>
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      <image:caption><![CDATA[Tartrazine is used in several Doritos variants, including Nacho Cheese, Cool Ranch and Flamin' Hot. Pic: GettyImages/xamtiw]]></image:caption>
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      <image:caption><![CDATA[Pic: GettyImages/nndanko]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/07/01/Why-are-lower-income-Americans-eating-more-snacks/</loc>
    <lastmod>2024-11-04T08:58:19.898Z</lastmod>
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      <image:caption><![CDATA[Pic: GettyImages/StaffordStudios]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/06/19/the-eit-food-risingfoodstars-set-to-shake-up-the-food-industry/</loc>
    <lastmod>2024-11-04T08:55:38.896Z</lastmod>
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      <image:caption><![CDATA[Pic: GettyImages/Kristina Kuptsevich]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/06/18/the-science-of-sound-what-is-it-about-the-crunch-that-keeps-snackers-dipping-in-for-more/</loc>
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      <image:caption><![CDATA[The sound made during snack consumption can impact its overall acceptability. Pic: GettyImages/javi_indi]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/06/05/msu-scientists-genetically-engineer-potato-to-be-healthier/</loc>
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      <image:caption><![CDATA[The Kal91.3 potato has been found to have lower acrylamide levels. Pic: GettyImages/Michael Abramov]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/05/29/gualatic-t-rex-crunch-and-magic-mud-pots-what-goes-into-creating-bfy-snacks-that-have-kid-appeal/</loc>
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      <image:caption><![CDATA[Very unique criteria go into producing snacks that will appeal to kids. Pic: GettyImages/skynesher]]></image:caption>
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    <loc>https://www.bakeryandsnacks.com/Article/2024/05/28/how-gene-editing-wheat-could-solve-food-security-climate-change-and-farm-profitability/</loc>
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      <image:caption><![CDATA[Gene-editing wheat is today's answer for tomorrow's challenges of food security, climate change and farm profitability. Pic: GettyImages]]></image:caption>
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