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French Fermentation Project Looks to Turn Sprouted Grains Into Cocoa Alternatives
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French Fermentation Project Looks to Turn Sprouted Grains Into Cocoa Alternatives
3 Mins Read Malt producer Soufflet Malt has teamed up with research initiative Ferments du Futur to develop high-value ingredients through fermentation, starting with cocoa substitutes. A new partnership between French malt giant Soufflet Malt and public-private research scheme Ferments du Futur is the latest entrant to the booming alternative cocoa market. The 18-month programme will see the two entities create next-gen food ingredients via sol…
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