Creating an energy culture in food & beverage: A recipe for sustainable energy management

Worldwide, food production is responsible for one quarter of the world’s greenhouse gas  emissions, with processing, transport, packaging and retail accounting for approximately 18% of food emissions.

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Addition of Orange Pomace Attenuates the Acute Glycemic Response to Orange Juice in Healthy Adults Adding Orange Pomace into OJ attenuates the postprandial glucose Cmax, and the responses were comparable to Whole Orange Fruit in healthy adults.
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