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Innovations

Published

Food & Beverage

Coeliac Safe GF IP Flour Mixes

Gluten-free baked goods can be as enjoyable to eat and as varied as equivalent gluten-based (wheat) products, for all consumers. This is achieved with "zero detectable gluten".

By Andrew Young

Published

Food & Beverage

KODA™ Potassium Bicarbonate

Replacing sodium bicarbonate with KODA™ is the simplest and most effective solution to obtain outstanding sodium reduction in baked goods, while maintaining the end-product quality

By Tiia Morsky

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Universities

Rutgers University

Along with discovery-based research, Rutgers commercializes research through the transfer of new technology to industry, contributing to the economic development of New Jersey and the nation. Office of Research ...

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Content Hub

Published

Revolutionizing Surface Technology

RSS Surface Technology’s Commitment to Efficiency and Sustainability

By Rafael Schijff, RSS Surface Technology BV

Published

Dissolvable PVA - Ideal Replacement For Thin Film plastics, Clean EOL

Sugarcane PVA dissolves in any water condition

By Grant Mathis, Botanic Amenities

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