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Quels sont vos besoins?

I have microbiological issues, how can I solve them?

I’m worried about oxidative phenomena on most sensitive raw materials, how can I manage them?

For which reasons can off flavour be generated in my final product?

How can I structure my gluten free product?

How can I improve taste and flavour in my gluten free product?

How can I reach the beta-glucans claim?

How can I improve the protein content in my product?

I have to reach fiber claim in my final product, which are the most suitable raw materials?

How can I remove E-Number ingredients from my product label?

Which are the most suitable ingredients to develop a low carb product?

How can I make a product with wholemeal flours and manage their conservation?

Can I use pulse flours without giving too much green taste to my final product?

How can I give a rustic and artisanal looking to my product?