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We actively participate in Academic Food Technology Programs
Ingrizo actively participates in Academic Food Technology Programs.
These projects and programs include:
- The use of natural preservatives
- Quality improvement through nutritional fats
- Emulsion technology for fat reduction and preservation of ingredients and water soluble components
- Ice cream and milk desserts with a low fat and sugar content
- Applications for gluten-free bakery products
- Sugar reduction
- Phosphate substitutes and salt reduction in meat
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