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    INTERVIEW PODCAST: Bridging the Gap Between Synthetic and Natural Preservatives

    27 Mar 2017
    The trend towards more natural, cleaner label products is nothing new, yet the innovation side of the trend continues to surprise and delight the food industry. Kemin are certainly leaders in innovation, andHannah Gardiner spoke to Stefaan Van Dyck, the President of the food technologies divisionabout bridging the gap between synthetic and natural preservatives and how plant technology can both promote freshness of food and protect its nutritional valuein a way that will appeal to the modern customer.
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