| http://www.w3.org/ns/prov#value | - As gluten-free entered the mainstream, companies increased their experimentation with a range of more nutrient-rich grains and flours, such as quinoa, amaranth, pea flour and buckwheat.Where to from here?Badaracco, who works directly with food manufacturers to provide them with relevant information on food trends, said that companies are reacting in different ways to the information she is giving
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