Line 22: |
Line 22: |
| ** Microbiological cultures --> Yeasts | | ** Microbiological cultures --> Yeasts |
| ** [[User:Javichu/Temp 3|Sweetening agents]] | | ** [[User:Javichu/Temp 3|Sweetening agents]] |
− | | + | ** [[User:Javichu/Temp 14|Mixed origin or composite foods]] (recipe based) |
| + | *** [[User:Javichu/Temp 15|Sauces]] |
| + | *** [[User:Javichu/Temp 16|Chocolates]] |
| + | *** [[User:Javichu/Temp 17|Pastas]] |
| + | *** [[User:Javichu/Temp 18|Puffed cereal cakes]] |
| + | *** [[User:Javichu/Temp 19|Frozen desserts]] - Ice creams, Sorbets, Plant-based ice creams, Frozen yogurts, Granizados, Ice pops... |
| + | *** [[User:Javichu/Temp 21|Spreads]] |
| + | **** [[User:Javichu/Temp 20|Plant-based spreads]] : jams, jellies, nut butters, hummus, baba ghanoush, margarines, yeast spreads... |
| + | **** Dairy spreads: cheeses, creams, (milk) butters... |
| + | **** Meat spreads: pâtés, fleischbutter, cretons... |
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| * [[User:Javichu/Temp 1|Merging & updating vegetable drinks]] | | * [[User:Javichu/Temp 1|Merging & updating vegetable drinks]] |