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In Europe, food companies have largely abandoned the use of such ingredients because of consumer opposition fanned by aggressive campaigns.
So of course Chipotle, committed to not using GMO ingredients because of its claims there are inherent dangers associated with genetic engineering, doesn't use FPC rennet?
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I can use products with higher concentrations of active ingredients because, as Dr. Dennis Gross, a dermatologist in New York with an eponymous line of skin care products, explained, the skin on my back, shoulders and upper arms tends to be thicker and less delicate than the skin on my face, and the pores in those areas reside deeper in the skin.
Last week, another popcorn manufacturer, the Weaver Popcorn Company of Indianapolis, said it would replace the butter flavoring ingredient because of consumer concern.
In the Mediterranean diet, everything revolves around this essential ingredient because of its taste and nutritional aspects, but it is also a cultural matter.
I can't get too upset about the wasted ingredients because most of his constructions are no bigger than an English muffin.
Here at my restaurant, Le Manoir aux Quat'Saisons, I've spent 30 years training people and passing on knowledge about how to recognise good produce, how to find the finest ingredients, because that, of course, is where good food starts.
Pay attention to both active and inactive ingredients because many of these medications are offered combined with other drugs or flavorings that can be harmful or deadly to dogs.
Several added that they liked it because of a specific ingredient, "it has chocolate," "because of the cheese;" or had a flavor they liked, " I like the grape flavor".
The size of a restaurant becomes very important when it comes to cooking with fresh and local ingredients, because they are, of course, limited in quantity".
This can be considered worst case for the evaluation of potential effects of ingredients, because the cigarette nicotine content and thus the smoke yield of nicotine as the basis of the comparison automatically decreases with increasing ingredient applications levels.
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CEO of Professional Science Editing for Scientists @ prosciediting.com