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Bakery – In-Depth Focus – February 2020

Posted: 14 February 2020 | | No comments yet

In our latest Bakery In-Depth Focus, New Food gets a case of ‘bread bugs’.

bakery idf jan20

Would you eat a loaf of bread made from crickets? Can the quantity of salt be reduced in breadmaking without compromise? New Food interviews the UK’s first bakery to produce a bug-based bread, while Action On Salt delivers a convincing argument for salt reduction in the beloved loaf.











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